Dairy-free, soy-free margarine?
Dairy-free, soy-free margarine does not exist to my knowledge. Most baking recipes call for butter or margarine, and Earth Balance Buttery Sticks or Shortening Sticks work great if you can tolerate soy. (Buttery Sticks contain soybean oil and soy protein, Shortening Sticks contain soybean oil.) But what is a dairy and soy-intolerant person to do?
I have been using Spectrum Naturals Organic Shortening which is non-hydrogenated palm oil. It has worked for me in baking recipes that call for butter or margarine. I follow the Joy of Cooking (my favorite cookbook for learning the basics) substitution recommendation for shortening in place of butter:
for 1 cup of butter (2 sticks) replace with 3/4 cup + 2 tablespoons of shortening
So far, my cookies (gluten-free, egg-free, dairy-free and soy-free) have turned out with a light and fluffy texture and taste really good! (You don’t really taste the shortening at all.) I was so happy to discover this product when I cut soy out of my daughter’s diet in addition to gluten, dairy and eggs! Yippee!
Look for Spectrum shortening at a natural foods or health foods store, or you can buy it on Amazon.
Filed under: Products, Dairy Allergy, Recipes and Cooking Tips, Soy Allergy
Hi
thanks for the info. I’ve recently found out that if I get soy in anything I’m eating, I start to choke so it’s nice to see something that might help me. mary
Alison. Spectrum might not be totally dairy and soy free.
if you need allergen proof margarine, please enquire about mother’s margarine, K for passover (easter is around the corner! stock up for a year!).
Personally, I have 2 replacers: if the texture holds together, I replace 1 cup butter by 2/3 cup oil (olive - the light flavor one) or even less.
if the texture depends on something to freeze the crumbs in place (brownies anyone?), I replace 1 cup butter by 3/4 cup melted coconut oil.
(for both, equire about cross-contaminations. There are brands which are ok)
Sophie - same diet here.
I love using the Spectrum shortening for a variety of recipes, especially my frosting recipe. Its very smooth and creamy.
My dairy, soy, wheat, peanut-free daughter really missed cinnamon toast. So, I have a little container of shortening premixed with a few drops of imititation butter that I keep in the cupboard. I smear it lightly on a piece of white rice bread and sprinkle the sugar/cinnamon mixture on top - pop it in the toaster and Wham-o … Gwen’s happy!
Spectrum shortening is 100% non-hydrogenated palm oil. You can read what they say about allergens here:
Spectrum Organics
Sharon - Thanks for the tip! I will try the imitation butter flavor and also the cinnamon toast. It is always hard to find spreads to put on bread.
Sophie,
I looked up Mother’s Margarine and it is made from soybean oil.
Ingredients:
16 Oz. (Box) Parve Partially hydrogenated soybean oil, water, liquid and partially hydrogenated corn oil, soy lecithin, potassium sorbate, citric acid, natural and artificial flavor, beta carotene, vitamin a palmitate added
According to a reviewer on Amazon, they changed their formulation - it did used to be soy-free too, but not anymore. Bummer!
There used to be a corn-oil margarine that was dairy-free and soy-free but I can’t find it anymore. We should each write to a couple of margarine makers and ask for this!
Soy is creeping into everything… sigh!
Thanks for the info. I have been looking for soy free dairy free margarine/butter substitute as well.
Cocoa butter (which is not dairy at all) you can get it at allergyfree.com) also will work well in frostings with the spectrum palm oil. Have not tried it as butter substitue to put on pasta though.
I am very new to this. My 13 year old daughter is allergic to dairy and soy (amount many other items.) I have read many postings suggesting Spectrum Organic Dairy and Soy Free Shortening, Migdal Margarine and Coconut Oil. I’m wondering what works best for baking sweets, buttering bread, having wiht pasta. Also…I’ve spent hours at various stores over the last 2 weekends. Maybe I can save myself tons of time (and gas) by shopping on-line. I noticed many suggested products on Amazon…but in quantities of 4 - 6. I guess I should try a few before I order too many…but is this a good vehicle…to order via Amazon and freeze extras? I’m feeling so much better after reading your posts. Thanks.
Hi Debbie,
I use the Spectrum shortening in place of butter when baking. I have not tried Migdal Margarine, but it sounds interesting if I can find it. I haven’t used Coconut Oil yet, but I have a jar and want to try using it. I have been stuck on what to spread on bread in place of butter, but I just read about something called Smart Squeeze made by Smart Balance. Once I get the ingredients I will post them. For pasta or anything else like veggies, I just use olive oil and salt. I do think that buying 4 tubs of shortening is a lot unless you are doing a lot of baking. It is a good product for baking, so you won’t be disappointed.
Alison
Hello!
I am so thrilled I saw this website! My son just started a wheat, gluten, dairy, and soy-free diet and finding a butter or shortening for baking recipes has been impossible through the few stores in my area.
Thank you so much Alison for the info on Spectrum shortening, something we can definately use. I have been looking at Migdal margarine also, but still can’t find the ingredients listed anywhere for it.
I am thrilled to know there are people out there like you all that already have the wisdom and experience working with allergen free diets. I am just starting out and it’s scary to me.
I did find a site that had a recipe for soy-free margarine. Haven’t try it yet though, but looks good. I can only give you the site address though.
http://www.angelfire.com/mi/FAST/margarine.html
Thank you and have a great day!
Hi Lynne! Glad you found the site! I haven’t tried to make my own margarine yet, but maybe I will. I made egg-free soy-free mayonnaise once for my daughter… it was a lot of work and she didn’t like it anyway! (she probably wouldn’t even like regular mayo since she’s never tasted it in her life)
Hey Alison!
I am so happy a health food store nearby carries that Spectrum shortening. I hate to say for awhile there I was using lard for cinnamon bread and pumpkin muffins, kinda yucky (actually BIG yucky)!!! Thanks again for all the info on that product.
This is a great place to chat with others like yourself about what products are out there for kids with special diets.
This question is for anyone out there. My little boy is turning 6 in a couple weeks and I want to make cupcakes for him and his class but I don’t have a yummy recipe for frosting that is dairy and soy free. Would anyone like to share one with me please?
Thank you all! Take care!
Lynne
Lynne,
I highly recommend Pamela’s frosting mixes made with the Spectrum shortening and rice milk - it is delicious! If you can’t find those, follow the 5-minute frosting recipe on the back of the C&H powdered sugar boxes and replace with same ingredients.
Alison,
Thank you so, so much! You are a doll! I feel like I never get much time on the computer these days to look things up, especially recipes. I have a little 18 months old too that keeps me on my toes every second he is awake. Yikes!
Thanks again! I appreciate it. You’re so helpful.
Lynne
I am having a very hard time cutting out soy as well.
Any advice for — fast food places (do any of those great french fries out there , not contain soybean oil).
My son loves french fries from these places— we just started, so have not researched.
Also, any non- soy chinese food recipes,mixes— my son adores Chinese!!
I have been encouraged by the margarine comments– we were having a rough time with baking as well.