I need a natural "Whole Foods" Substitute for Shortening

**Jamauk** · 02-07-2011, 01:25 PM

I've been working hard this past year to change the way my family eats while still working within our grocery budget.

We've moved towards a more whole foods "clean" eating style.

I want to make some freezer biscuits, but I can't bring myself to use Crisco.

I have coconut oil (solid at room temp), but wondered if that would alter the flavor of the biscuits too much? What about butter, could that be used instead?

I'm not much of a baker (yet) and I'm still learning how to substitute. Any help is appreciated. Thanks!

**HappyMama** · 02-07-2011, 01:30 PM

We eat whole foods and don't use crisco...

Many in the whole food movement use as substitutes :

Butter, Olive oil, coconut oil ( we like the taste I have two different kinds of coconut oil the expeller pressed organic doesn't have as strong of a taste and we like for baking ), there is spectrum shortening ( non hydrogenated at the co-ops or health stores ) lard ( I don't eat pork so we don't use) tallow, or sustainable growth palm oil.

I use all but the pork lard and it all substitutes fine. Butter would be a great replacement for Crisco.

**imagine** · 02-07-2011, 01:37 PM

I second the butter idea. That is what we use.

**Jamauk** · 02-07-2011, 01:38 PM

Thanks! I will keep an eye out of the spectrum shortening and I have a load of pastured butter in my fridge, so I'll use that for now.

**HappyMama** · 02-07-2011, 01:44 PM

I get the coconut oil from Tropical Traditions ( not affiliated just a happy customer). I love it for baking, health , making candy. Just thought I would let you know I use mostly butter, coconut oil, olive with the best results. I have used these for professional baking as well, with good reviews.

**Jamauk** · 02-07-2011, 02:06 PM

Thanks for the info. I have sssooo much coconut oil! I bought a 54 oz container for myself a while back and have been struggling with figuring out how to use it (Nutiva brand), then Tropical Traditions sent me a 32 oz jar for free to review on my blog and then DH's aunt & uncle (who introduced us to whole foods eating in the first place) gave us a GALLON of coconut oil from Rose Herbs Garden for Christmas.

I'm swimming in coconut oil & I'm such a newbie I don't know how to use it!! LOL

I plan to experiment with using it on my skin/hair and learning how to bake with it. My husband does not like it in savory dishes (I used it to saute some chicken once and it did not go over well!!)

**HappyMama** · 02-07-2011, 02:12 PM

I buy 5 gallons at a time...hehe so know what you mean about swimming in it. LOL

I use it for baking, etc and didn't like the tropical gold for cooking etc had too strong of a taste so use only the expeller organic for sautéing .

I keep a jar for topical uses and make soap, as well as hair conditioner , lotions , lip balms and so much with it.

**Jamauk** · 02-07-2011, 02:16 PM

Unfortunately NONE of mine is expeller pressed. I guess I'll be doing a fair amount of baking and lotion making with this stuff!

I'd love some of your skin care recipes. Thanks!

**Josephhgoins** · 02-07-2011, 03:36 PM

Granny made lard biscuits and I loved them!

**Dancing Lotus** · 02-07-2011, 04:11 PM

I use coconut oil. If you are going to use it in a recipe that calls for shortening make SURE you are using the oil in it's hard state. Put in the fridge for a bit if you have too. Makes awesome cookies.

For sauteing you want to use refined so it will be fairly orderless and tasteless.

**Jamauk** · 02-07-2011, 04:32 PM

Originally Posted by AnnK

I use coconut oil. If you are going to use it in a recipe that calls for shortening make SURE you are using the oil in it's hard state. Put in the fridge for a bit if you have too. Makes awesome cookies.

Seeing as how I don't live in FLORIDA, my coconut oil is always in it's solid state!! Even at room temp. LOL!!