I'd just like to hear your baking experiences with coconut oil. When substituting for butter or vegetable oil I feel like things are coming out too dry if I use a 1-to-1 substitution.
I really don't care about trying to match nutrient ratios or calories. Off-site recommendations seem to be too tied up with this concept.
I make pizza crust, cake, cassava bread, etc with root flours...I've been using pastured butter but I'm trying to switch everything over to coconut oil.
asked byForrest (1037)
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