Knowing olive oil is healthier for you, can you substitute it for vegatable oil when baking?

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All that I am, or hope to be, I owe to my angel mother- Abraham Lincoln

I'm a BIG olive oil fan....and although you can I don't recommend it as a sub in everything for 2 reasons 1-olive oil has a distinct flavor(which is why you can dip bread in olive oil as a sub for butter for ex...its delish on its own)but that flavor doesn't always blend well w/say...chocolate or carrot cake necessarily.(KWIM?)

2-is cost...if you're buying GOOD olive oil...it's pricey(not always rediculous-but pricier than reg veg oil)

Use it as a healthier option where you can...but if you wanna healthy up on baking-sub w/applesauce but I vote stick w/reg veg oil.

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I can't believe you just posted this! I just (like 2 minutes ago) took whole wheat breat out of the oven that I made with olive oil. Not so good, I have to say. It caved in, didn't cook the middle, and the outsides are "crispy". Other than trying olive oil, I did everything else exactly like I always do, so I am assuming it was the oil. I am chalking it up to an experiment because I had the same question. I am interested to read if anyone has a different answer.

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"A Father to the fatherless, a defender of widows, is God in His holy dwelling. God sets the lonely in families…"
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I have used Olive Oil in many baking dishes, NOT EXTRA VIRGIN. But I have now learned that Smart Balance is even better for you and in the baked goods. I can't go without it!

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MrsMom43 = Happily Married mom of three wonderful children!

Good question. Not all oils are the same. Oils have different cooking temperatures ranging from 350 to over 500 degrees. They blend with the flour and sugar differently, too.

Like above, because olive oil is so expensive, I wouldn't use it unless you specifically want it for the taste. A high quality vegetable blend is just fine for general cooking and just as healthy.

If you really want to use olive oil in a healthy manner, make Super Butter.

Mix softened butter with an equal amount of olive oil. Add in a little bit of milk to improve the look of the mix. Pour the mix into a container and refrigerate. Use like regular butter.

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I use it all the time in baking but it HAS to be EXTRA LIGHT - no substitutions. It cannot be extra virgin or regular, it has to be the very very light colored and tasting one. I just bought some yesterday for this purpose and it said "Very light taste". It was very expensive at $16.99 at a deep discount place (I think it was around a half gallon) but it was the cheapest I've found.

It works great!!

I substitute canola oil for vegetable oil for baking.

I just did that with the carrot cake I made for dhs birthday, I don't even have any vegetable oil in the house!

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Addimom, that's what I was wondering about. I was making brownies and the thought occured to me that maybe I could substitute it, but I didn't want to ruin them (the kids were looking forward to them).

Stormy,I only buy the extra light (at Sam's) and I started using that when I need to saute something or if I make taco shells. So I wondered about baking!

Cookie2 I like your butter idea!

M2M, how much applesauce for 1/2 c veg oil? I'll try that next time.

Skimommy, never thought of canola oil.

Mrs. Mom, what is smart balance? Never heard of it!

Thank you for your replies ladies!

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All that I am, or hope to be, I owe to my angel mother- Abraham Lincoln

Yep - It may have been something else, but I make bread regularly and this was the only thing I changed (b/c I wondered like you). It was EVOO though. I am going to stick with the vegetable oil for now. With my luck, it was probably something else but I can't figure anything else out. Let me know how it turns out if you try it.

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"A Father to the fatherless, a defender of widows, is God in His holy dwelling. God sets the lonely in families…"
Psalm 68:5-6a