Clarified Butter? Baking Margarine? Butter?

[zech13_9_goforgold]

I just moved to a new country (non-western) where they don't sell vegetable shortening or lard. I am trying to figure out how to cook my pastry recipes (pies, biscuits, etc...) without shortening. First of all, can I substitute plain butter in those recipes?

This country does sell a product called "Ghee," which is clarified butter. For those of you, like me, who have never heard of such a product, I googled it today. Ghee is butter without any milk fat. They say that it can last a long time at room temp without spoiling, but I've always seen it refrigerated at the store (alongside the milk products). Could I use clarified butter as a substitute for shortening?

Lastly, they also sell "baking margarine," which is margarine with 80% fat. Could I use this for a substitute?

Thanks for your help. I'm not asking anything about "health" but wanting to know about the end product. Will a crust made with any of these three come out the same as a crust made with shortening? How about biscuits?

[calpurnia]

I have never used "shortening" for baking - always use plain butter. Comes out fine. I'd imagine you could use baking margarine too.

(do I remember you from another thread? With a toddler & no playgroups, resources etc? Would love to hear how you are getting on, I am going to be spending 3 months with a toddler & no playgroups in the developing world soon & already starting to think of plans!)

[possum]

Actually, ghee is butter with the milk solids (mostly protein) removed, so it is ONLY fat. It is great for lots of cooking, but it has a different texture from butter. I have used it in place of butter in things like coconut flour pancakes and muffins and brownies, but I would not use it in place of butter for pastries. I have successfully substituted butter in lots of pastry recipes (in my past life before we were GF) for lard and shortening.

Melinda

[zech13_9_goforgold]

no, I'm not the girl with a toddler.

thanks for your help

[mommathea]

I would use the regular butter, or if you can find it, lard.

[Magelet]

butter will work wonders for pastry, and biscuits, and really, I find it good for all baking.

ghee is a great cooking fat, it can be used at much higher temps than butter, so for sauteing, stir frying, frying, and more. it's texture is a little weird cold imo.

[tanyalynn]

Ghee also has a stronger flavor than butter, so if the recipe itself is fairly mild in flavor, the ghee could change it.

[WorldsBestMom]

I always use butter when baking if I dont have butter ill use a little oil instead.

[Arduinna]

I prefer to substitute based on the form of the fat, so ghee for oil is fine and butter for lard is fine. But I don't subtitute ghee for lard in baking.