I will first admit that I don't do much gf baking as I am not gf myself. However, I am dairy free and I have been for about 18 months now and have gotten dairy free baking down pretty well. For the record I also don't eat soy, so 98% of margarines are out for me. Occasionally I use Earth Balance coconut blend, but for most of my baking I use a blend of coconut oil and corn oil. I find blending the two gives a much better texture than using all coconut oil. The article mentioned that the coconut oil cookies had a sheen to them and were sort of greasy; this is true for me as well when I use all coconut oil, but not when I use a blend of coconut oil and corn oil. Also, when substituting butter with something that is 100% fat, like coconut and corn oil are, you will want to use less of it. Butter is 80% fat, 20% water, so you only need to use 80% as much as what the recipe calls for if subbing with 100% fat. For example, if a recipe calls for 1 cup (8oz) of butter, you will want to use 6.5oz of coconut/corn oil (I round to the nearest half oz, so that is approximate.) I use about 3/4 coconut oil and 1/4 corn oil, so in that example I would use about 5oz coconut oil and 1.5oz corn oil (again, rounding to simplify.) You may also have to add a little water, a tablespoon at a time, if the dough looks crumbly, but I don't always have to do this. Using this method, I have produced some amazing cookies that many, many people have said they cannot tell are made without butter, or are better than butter. Again, I have not tried this with a gf cookie recipe, but I would be interested in hearing how it turns out.

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