Generally, when replacing butter with oil, you need to use roughly ¾ of the amount of oil to butter. So, if a recipe called for 1 cup of butter, you'd use ¾ cups of canola oil. A direct 1:1 substitution can work, but you may need to add a little more flour, or remove small amounts of other liquid ingredients.
Cornstarch. Cornstarch also works as an oil substitute when you are baking. Cornstarch will not add any real nutritional value, but you will get a similar product. Simply mix it with a little bit of water under heat until you get the consistency you want--err on the more watery side if you're not sure.
Related Reading Your Guide to the Best Coconut Oil for Cooking From Head to Toe: The Best Coconut Oils for All Your Needs. Baking With Coconut Oil Instead of Butter. Here are the top things to be aware of: Butter to Coconut Oil Ratio. The butter to coconut oil ratio is 1:1. This means that you can use the same amount of coconut oil as the instructions recommend for butter.
If you are running low on vegetable oil, but do have plenty of other oils to use, then you can also put them to good use. Canola, olive, and avocado oil all make for great vegetable oil substitutes. Avocado oil is noted for its health benefits, canola oil has a very neutral flavor profile, and olive oil can add an interesting but satisfying flavor.
A hectare of oil palm can reliably produce four tonnes of vegetable oil every year, compared to 0.67 tonnes for rapeseed, 0.48 tonnes for sunflowers, and just 0.38 tonnes for soy beans.
Oils. Oils can be a great substitution for butter. When it comes to baking, Alisa Fleming, author of Go Dairy Free, writes that in general, she uses about 3/4 cup oil for 1 cup of solid or
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butter oil substitute uses
