butter

So.... what do you do for butter if you are gluten free, dairy free, soy free, and yeast free?!?

There are actually several options.

1) A good palm oil shortening, like Spectrum Organic Vegetable Shortening (there are a few brands out there). This is great all purpose spread for baking and cooking when it calls for butter because of the chemistry not necessarily the taste. Light flavor, real butter consistency, holds up great to heat. Not too bad on toast either, in a pinch.

2) Ghee (if you make it at home, you can't guarantee the casein will precipitate out... so get some at the store and make sure it is labeled casein-free.) This actually clarified butter with all the "bad" stuff boiled out. Great for cooking/baking when you just want the flavor of real butter such as when cooking rice or a particular baked good or in a sauce or roux. It is very rich and flavorful. It is too powerful to use in large quantities so it is useful for taste enhancement mostly.

3) A 50-50 mix of ghee and palm oil shortening. This is very creamy, balanced and great for just about anything requiring butter. If it is sitting out, it can get very soupy. In the fridge it becomes rock hard (but would be good it you need to grate butter). Best made fresh when needed.

4) Raw (Organic) Coconut Butter- by Artisana. This is the whole coconut flesh and not just the oil. Great for toast, grits, oatmeal, or anything that you would like a "honey-butter" taste. VERY rich. Since it is RAW, it is usually better in non-cooked items.... although it makes a KILLER almond-strawberry muffin (baked- not raw)!

5) Natural Buttery Spread Soy Free version by Earth Balance. This is essentially a margarine. Use is where ever you would use margarine. Particularity good for frying food that is normally fried in butter like fried eggs or fried mush (polenta).