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From: Mindy (
Subject:         Coconut Oil as Shortening Substitute
Date: July 17, 2011 at 3:17 am PST

Hi, I was wondering if anyone has had luck substituting extra virgin coconut oil for shortening in baking? (like for biscuits) Would it be something that I could use as a 1/1 ratio, or would a blend of different fats work better? I saw a site that recommended splitting the amount with butter, but I don't want to use that and Earth Balance kind of tastes funky to me now for some reason. Any ideas/experience?



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