Oil and vinegar substitution?

Discussion in 'Food & Cooking' started by newfoodie, Mar 21, 2016.

  1. newfoodie

    newfoodie

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    Hello,

    I wanted to try this Bread recipe below and was wondering if I can replace the coconut oil with canola oil and the apple cider vinigar with regular vinegar or lemon juice. I don't want to alter the original intended taste or texture of the recipe.


    Ingredients:

    -1/2 Cup Coconut Flour
    -1 1/4 Cups Almond Flour
    -1/4 Cup Ground Chia Seeds or Flaxseeds
    – 5 Eggs
    -4 Tablespoons Melted Coconut Oil
    -1 Tablespoon Apple Cider Vinegar
    -1/4 Teaspoon Sea Salt
    -1/2 Teaspoon Baking Soda
     
  2. koukouvagia

    koukouvagia

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    I'm not a baker but I know that recipes like this are all based on chemistry and altering the ingredients will upset that balance. Not to mention that this looks like a very "healthy" recipe and canola oil is definitely not considered healthy. Coconut oil adds a tiny hint of coconut flavor that you will miss.
     
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  3. flipflopgirl

    flipflopgirl

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    Quote:
    This.

    These sorts of recipes rely heavily on exact measurements of the different ingredients.

    Prolly took the author weeks of trial and error to get a product that has a good outcome.

    Make it like it is written a couple of times...reasoning being to have a good baseline from which to compare....and then if you want to start tweaking alter only one ingredient at a time (keeping good notes is important as well).

    I can say this....the pH of lemon juice can change dramatically from one fruit to another so I would 86 them as an acid sub.

    mimi
     
  4. brianshaw

    brianshaw

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    Substituting any vinegar of the same strength for cider vinegar should be okay but you'll not get the cider flavor. I'd use plain white vinegar. There may not be much residual flavor anyway since it appears that the vinegar is primarily to activate the baking soda and give rise to the bread.

    Substituting fat is a bit more dicey. I'd try substituting a similar type of fat, like Crisco.

    But only experimentation will tell if taste of texture is adversely affected.
     
    Last edited: Mar 21, 2016
  5. mike9

    mike9

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    The catch is that if the OP's never had the original they won't recognize the difference.  Kind of like Schrodinger's cat paradox.
     
  6. brianshaw

    brianshaw

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    Very true, Mike. I should have said, "Only experimentation will prove if deviations from the recipe will result in an acceptable product or not."  Thanks for that correction!
     
  7. mike9

    mike9

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    It looks like a healthy recipe maybe the OP can link it up, or post the whole thing - temp, time, etc.
     
  8. koukouvagia

    koukouvagia

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    How can you compare a beautiful ingredient like coconut oil to something like crisco which i do not even consider an edible source food!?
     
  9. brianshaw

    brianshaw

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    I can compare because I've done similar substitution. Solid fat for solid fat, and liquid fat for liquid fat... But liquid for solid never seems to work. Sure, coconut fat is beautiful and trendy but in the end it is just another fat.

    Opinions on Crisco vary. I can respect yours but I find it a useful product when one needs a neutral tasting solid fat.
     
    Last edited: Mar 21, 2016