How to Substitute Canola Oil for Shortening

Use canola oil in place of shortening with caution.

Canola oil derives its name from "Canadian oil, low acidic" created from a special breed of rapeseed developed in Canada's University of Manitoba, according to "The Science of Good Food." Canola oil contains 7 percent saturated fat, compared to the 31 percent saturated fat in vegetable oil, making it a healthier fat option, but both are 100 percent fat by weight, according to David Joachim in "The Science of Good Food." Shortening contributes to the fluffy texture of baked goods. Use caution when substituting canola oil for shortening, as your final baked goods will have a different texture, but other types of foods will show no difference.

Things You'll Need

• Canola oil

Instructions

1. Replace four parts of solid shortening with three parts of canola oil in your recipes. For example, if your recipe calls for 1 cup of shortening, use ¾ cup of canola oil.

2. Use the same amount of canola oil as melted shortening as a substitute for deep frying. If a recipe calls for one cup of melted shortening, use one cup of canola oil.

3. Prepare the recipe as directed, adding the canola oil when instructed to add the shortening into the recipe.

4. Expect cakes to be moist and dense, cookies to have a cake-y texture and pie crusts to have a sandy rather than flaky consistency, according to "The Science of Good Food." Fried foods will have the same consistency.

References

• Baking 911: Pantry - Fats
• Canola Info: Canola Oil FAQs
• "The Science of Good Food"; David Joachim, Andrew Schloss; 2008