I sometimes bake for a cousin's daughter who is allergic to barley, eggs, dairy, nuts, and soy as well as a bunch of other things. Ironically, she can eat wheat but can't eat most GF products. I've had success making shortbread cookies with white flour w/o barley (most AP flour has some barley in it). I used Olivio coconut oil spread in place of the butter. The texture was perfect but without the buttery flavor. They were a hit with everyone, especially my cousin's daughter. I added Enjoy Life mini chocolate chips to some of the cookies. :) I once substituted coconut oil for butter in a chocolate cake because I was out of butter and didn't want to run to the store. The cake had a moister texture, more like a snack cake that the original but it was good.

• Reply