Join Date: Jun 2005
Location: TX, but anticipating one more move
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I've used coconut oil for several baked goods recipes and it seems fine. I don't think there's a need to modify the amount of liquid because the coconut oil is pure fat--there's no extra water. And if it were a cold day at your house, the coconut oil would be solid anyway, making it easier to see it as a direct fat substitute.
I have a different Gluten-Free Gourmet book, and I am trying to find workarounds for some of the recipes that have fewer ultra-processed ingredients--I am just skipping the recipes that have so much stuff I don't want to use, which isn't the best solution. You're just looking for a baking book, right? Because The Garden of Eating by Matesz is grain and dairy free, so lots of meal ideas, but not baked goods.
I've looked through the old threads here and in Allergies and have found a few bread recipes that may work, I plan to try them this week. You'll find something for just about every combination of food restrictions.