Due to high cholesterol numbers, I'm currently following a diet highly restricted in saturated-fat, which means limiting it to 11g per day. That has been a major issue for me in my heavily butter-based baking, as a tablespoon of butter has 7g saturated fat. Most of the recipes in this article are still too high in saturated fat for me, especially as I kept 1% milk in my diet, as I've been told to consume more calcium as well. I'm also keeping eggs, which are each 2g saturated fat but add protein and nutrients. I've had to stop baking scones and most cookies. I have been sticking mostly to recipes that use canola oil, which has 1g saturated fat per tablespoon. I've found that I can often substitute buttermilk for 25%-50% of the oil in some recipes. For example, in the KAF Pumpkin Espresso Bundt Cake, I substituted 1/4 cup buttermilk for that much of the oil. (I also added 1/4 cup powdered milk for calcium.) I've worked out how to substitute oil in the KAF Whole Wheat Sourdough Crackers. I found a pumpkin quick bread recipe that uses oil, from an old issue of Bon Appetit, to replace my butter-based one, and I used some buttermilk in it and made it more than half whole grain. In yeast breads, I find that I can usually substitute canola oil for lesser amounts of butter, as in the KAF Ginger Pumpkin Bread. King Arthur is great about offering some gluten-free and vegan recipes. I'm sure that the people with those diets appreciate the effort. I would like to see more offerings of baked goods not just lower in saturated fat, as in these recipes from Sift, but actually low enough to accommodate people who have to watch cholesterol closely most of the time. I suspect there are also a lot of bakers who need to get more calcium in their and their family's diets, and suggestions on doing so would also be appreciated.

• Reply