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Cooking oil, lard, cooking spray, and butter or margarine are used as substitutes for shortening. When substituting for shortening, bakers can expect to see changes in the texture and color of baked goods.


For many recipes, it is perfectly fine to substitute oil for shortening or, inversely, to melt shortening and substitute it for oil. Some foods, including many baked goods and cookies, cannot be made using oil as a substitute for shortening because it alters the texture...


Butter or margarine are the most common products which can be used as a substitute for shortening in recipes in approximately equal amounts. Other products which can be used include vegetable oil and olive oil, but only if the shortening is to be melted, as for frying.


Generally, olive oil can be used in recipes that call for melted solid shortening. It cannot always replace solid or semi-solid shortening in recipes. Olive oil is itself a liquid form of shortening, a word coined to describe fat's effect on the gluten in flour; it shor...


The best substitute for shortening when baking biscuits is butter or margarine. If a recipe calls for 1 cup of shortening, then 1 cup plus 2 tablespoons of butter should be used.


Sugar substitutes for baking include honey, maple syrup, molasses, agave nectar and artificial sweeteners. The appropriate substitute depends on the type of baked product and may alter the texture and flavor.


Some good substitutes that can be used in baking in place of eggs are cooked pumpkin, tofu, applesauce, yogurt, buttermilk, or cornstarch solution. Other alternatives are gelatin, a solution of ground flax seeds and water, vegetable oil or a solution made of soy flour a...