Can you substitute applesauce for oil

The exact quantities, however, depend on how the applesauce was made, so it is very hard to get precise control over the amount of pectin, and the textbook substitution ratio is almost never correct. Another thing that applesauce contains is sugar - even unsweetened applesauce. You will almost certainly need to reduce the amount of sugar elsewhere in your recipe. This may be difficult, especially if the bulk of the sugar is used as a dry ingredient.

Applesauce behaves somewhat similarly to oil , but do not even try using it as a substitute for any other fat. Butter, in particular, contains milk proteins which act as natural emulsifiers; pectin does have certain stabilizing properties but is a rather poor emulsifier compared to butter [citation needed].

And it goes without saying that the flavour is substantially different from that of applesauce; oil is "OK" to substitute for because it has very little flavour of its own. If you plan on using applesauce as a substitute for oil in a recipe that does not specifically explain how to use it as a substitute, then I strongly suggest you do two things:. Don't substitute the entire quantity. If you can, try this substitution on a small scale first, and experiment with the quantities of oil, sugar, and applesauce, before going all-out and putting it into the oven while your guests arrive.

It's very likely that on the first few attempts, you'll end up with something that's palatable, but nowhere near the quality of the oil-based recipe. A few tips I have found although it says strictly, do NOT use applesauce as a substitute for butter!

Although fats add richness and texture, the primary job of a fat in a recipe is to keep the flour protein from mixing with the moisture and forming long strands of gluten—a reaction that would give cake the texture of rubber tire. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Why can applesauce be used in place of oil? Ask Question.

Asked 11 years, 2 months ago. Active 4 years, 10 months ago. Viewed k times. Is there something special about applesauce or are there other ingredients than can be used? Improve this question. Aaronut Brian Ortiz Brian Ortiz 1, 4 4 gold badges 11 11 silver badges 13 13 bronze badges. Add a comment. Active Oldest Votes. The mechanisms by which pectin and oil work in this context are completely different: Oil is a lipid. Quite simply, it means you have to be very careful with this substitution: Too much pectin can turn your recipe into a jelly-like consistency.

Too little pectin will fail to prevent glutenization in other words, you'll get bread. Whisk together water, oil, and baking powder. A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

Add the amount of eggs called for in the recipe but add two extra egg yolks. Begin typing your search term above and press enter to search.

Press ESC to cancel. Skip to content Home Ethnicity Can you always substitute applesauce for oil? Ben Davis February 26, When you substitute applesauce for oil in a recipe, use the same amount. If the recipe calls for one cup of oil, simply replace it with one cup of applesauce.

The moisture in applesauce can be overpowering, so you may want to drain out some water first. Aurora Health Care offers a great tip. You may use half applesauce and half coconut oil or butter to keep some fat in the recipe.

They recommend using this combination for sweet baked goods, such as muffins. NorthShore University HealthSystem suggests substituting only half of the fat in a recipe with applesauce. When you use applesauce instead of oil in a cake, for example, you're lowering the fat content and raising the carbohydrate count. Read more: Nutritional Facts for Granny Smith.

A half-cup of unsweetened applesauce contains 13 grams of carbohydrates, according to the USDA. The same amount of sweetened applesauce , by comparison, provides about 22 grams of carbs, depending on the brand.

It's better to opt for the unsweetened version since apples contain natural sugars that will add flavor to your dessert. Plus, chances are that you'll add plenty of sugar to your baked goods to make them sweet. Since it's lower in fat than oil or butter, applesauce is lower in calories. Fat provides 9 calories per gram, while carbs have only 4 calories per gram.

That can potentially cut out a significant chunk of calories from your baked goods. An apple a day might not be enough to keep the doctor away, but eating them regularly has some health benefits.