I am currently living in Morocco and have no access to grapeseed oil. Is there an alternative? Could I use melted butter? and what would be the ratio for the substitution? Thanks for your suggestions!
Gluten Free Forums - Elana's Pantry » substitutions
Grapeseed Oil Substitution
(8 posts)-
Posted 1 year ago #
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I would recommend using another type of oil (e.g., Coconut, Sunflower, or I have even used Olive Oil -- which I realize most don't recommend but I have never had issues with it in a punch) to achieve the most "safe" results (that is, if you are very worried about it turning out a little different from the recipe). Another option is to replace half of the grapeseed oil with applesauce, and then use half the amount of butter (not melted). I doubt very much that using melted or solid butter (a bit less than the required grapeseed oil) would cause any problems though. I have used butter in a pinch (usually room temperature, so it is malleable and stirs in well) with no problems. I tend to just guess or use tablespoons to measure.
Hope that helps! Let me know if these ideas won't work.
KatiePosted 1 year ago # -
Katie, thank you so much! I do have some coconut oil on hand, but the applesauce/butter combo is worth me remembering for when I run out of the coconut oil and can't get it until the next time we get to the States or Europe. Also, good to know that I don't have to melt the butter. I am so limited as far as food resources here (I even have to bring baking soda from the States!) that substitution suggestions are always appreciated!
Posted 1 year ago # -
I have successfully used melted butter (usually goat butter but occasionally cow) for pretty much all of the baking recipes I've used on the site and from the cookbook. I've substituted olive oil for many of the savory dishes. I use the same amounts or a small amount less. I've also used Ghee, which I don't imagine you could get easily in Morocco. I know Grapeseed is better for cooking at higher temps but I just find it cloying and oily in some recipes.
Posted 1 year ago # -
Thanks nelcooks!!!! I was never one to break from a recipe and create my own version, but it looks like it's my new challenge- wanted or not :) Next up on finding a substitute- tamari! I don't think this one will be as easy. Time to put my creative chef's hat on!
Posted 1 year ago # -
Challenge, yes. Also, perhaps, creative opportunity? I've had to play with recipes always because of odd food intolerances/choices/diets over the years and it's been challenging but also really fun. I would think about the flavor of tamari (salty, umami-ish) and see what Moroccan markets have that would sub for that. Could you ferment beans? Would a smoked paprika work sometimes? My other thought would be if there are any asian restaurants around to pump them for some or ask where they get it. Or international stores. Good luck- this does sound like a challenge. It reminds me of relatives who spent a year abroad when I was a kid and they brought a trunk of Heinz ketchup with them.
Posted 1 year ago # -
you're good, nelcooks. Thanks for the inspiration. Our experience is not much different than your relatives. We bring suitcases of food items from the states! Having a multitude of choices of, great, quality food is something no one should ever take for granted!
Posted 1 year ago # -
I have used melted butter instead of the grapeseed oil, in a pinch, 1:1 with fantastic results.
Posted 1 year ago #
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