Forum: cooking.stackexchange.com
Tags: <substitutions><dessert><allergy>
Title: Lard (or other fat) as a subsitute for butter in desserts for someone with a dairy allergy?
Question: My wife is currently unable to consume any dairy as our breast-fed baby has a milk protein allergy. When reading many dessert recipes, many of them call for butter. For example:  http://smittenkitchen.com/2008/04/shaker-lemon-pie/ or  http://chefmichaelsmith.com/Recipe/cinnamon-rolls/   I know pie crusts for example can be made with either, but can they always be substituted?  When would I not want to use lard over butter?  What ratios should I use to convert the recipe?  Is there some other milk-protein free alternative that would work better?

Answers:
sents: text: Recipes for which you can substitute margarine for butter can have non-dairy margarines substituted instead - you have to check the ingredients list, most margarines contain milk solids.
text: Here in Australia, my dairy free friends and I use Nuttelex, but that's not available in the USA.
answer_details: author: cooking.stackexchange.com/users/10066/Freya
score: 6
sents: text: In general lard can always be substituted for butter, but you will not get the same flavour, obviously.
text: Lard is perhaps a bit more 'savoury' than butter, so it may be worth trying a pie out just to see if it works with a sweet filling.
text: You should be able to convert straight from butter to lard.
text: Another alternative is vegetable shortening, which you can use in all kinds of baking.
answer_details: author: cooking.stackexchange.com/users/4194/ElendilTheTall
score: 5
sents: text: If you use Butter Flavored Crisco its an ' acceptable ' substitute for butter in a 1:1 ratio.
answer_details: author: cooking.stackexchange.com/users/6279/Cos Callis
score: 4
sents: text: Coconut oil is gorgeous in crusts and many baked goods.
text: Get the best quality raw you are willing to pay for and she won't miss butter at all.
text: Try a bottle of macadamia oil too.
text: A little in baking where butteriness is wanted or even sauteeing veg.
text: Supposedly, these oils are back in favor nutritionally so baby will get the benefits too.
answer_details: author: cooking.stackexchange.com/users/6638/Pat Sommer
score: 3
sents: text: Although most people have said that you can do a 1:1 substitution, I want to warn you that it's not always true.
text: The problem is that butter is part water, and so when you bake with it, it'll give off a little steam.
text: If you use it melted it'll add water to the mix, which will develop a little bit of gluten when mixed with flour (first recipe, part of the second).
text: You may need to adjust your recipe slightly.
text: Typically, you want to reduce the amount of lard or other solid fat used by about 10-20%, and add back in 10-15% water (or other liquid; if you're dealing with un-melted butter, you may want to use vodka so it won't add to gluten development, but will still add steam).
text: That being said, one alternative might be to use clarified butter or ghee.
text: Depending on how sensitive the person is, it might not be worth the risk, but for people with a milk protein intolerance who really crave the butter flavor they might be willing to try it.
text: (and, as with the solid fat substitution, you need to adjust as it's all oil, no water)
answer_details: author: cooking.stackexchange.com/users/67/Joe
score: 2
sents: text: If you use lard or criso, you'll want to substitute canola or another neutral oil for a portion.
text: Butter has a lower melting point than lard or shortening, so a little oil help match the mouth feel of butter.
text: I can't help you on the flavor.
text: Maybe sprinkle some buttered popcorn jelly-bellys on top?
answer_details: author: cooking.stackexchange.com/users/11082/Grant270
score: 0

Summary of the answers:
Recipes that allow margerine instead of butter can be substituted with non-dairy margerine. Lard and shortening can often be used instead of butter, but a little oil can be added to match the mouth feel. Coconut oil, macadamia oil and ghee or clarified butter are also good options.
You can try a non-dairy margarine, lard, coconut oil, macadamia oil or ghee in baking.