Rosh Hashonna is around the corner, and I'm thinking ahead to the honey cake I want to bake, along with other goodies. Half the point of baking at home is to make compliant goodies that are healthy for every member of the family. The other half is to make yummy goodies we can share with friends; both to "show them that we can follow BTD and still eat yummy food" and also just to share the joy of eating with friends.

Last year I baked with canola oil, which at the time was neutral for us Os and an avoid for the Bs. But now I know I'm a non-secretor and canola oil is an avoid for me (then again, so is the honey, so I'm not going to be eating much anyway.) But DS is sick, and I really want to increase his compliancy and not feed him things with "avoids" in them. He needs to eat well all through the Jewish holidays (which start next week) so he stays healthy.

We can't use butter because we're going to be serving this cake after meat meals. We can't use nut oils because we have many guests with nut allergies (and one 15yo in particular, who's actually interested in BTD, who's allergic to nuts.)

Last year, a friend of mine told me how she uses only olive oil in her kitchen, EVOO for salads and "light" olive oil for everything else. I asked about this last year, and the consensus was that "light" olive oil is highly processed and unhealthy for everybody.

But my question now is this: is a "highly processed but compliant" oil a better choice than a "less processed but non-compliant for some" oil?

I'm going to continue using the highest-quality oils in the rest of my cooking, but I just want to bake a cake we can all eat!

How about rice bran oil or walnut oil? Should be compliant for all types.

Walnut oil is a nut oil. I don't want to poison my guests with nut allergies.

Grapeseed oil ?
- not a particlular healthy oil - cause it got lots of polystaurated fat.
But it taste quite neutral and is low allergy

I baked with grapeseed oil.  It's neutral on my swami, but it adds no undesirable flavor like olive oil sometimes does.

Grapeseed oil is a black dot for me, and "unrated and therefore neutral" for all BTs. I suppose it's reasonable to eat a black dot for a small quantity of a holiday treat.

Quoted from ruthiegirl

Grapeseed oil is a black dot for me, and "unrated and therefore neutral" for all BTs. I suppose it's reasonable to eat a black dot for a small quantity of a holiday treat.

There must be a better oil than a black dot for you to bake with, Ruthie.     I think the rice bran oil might be a good suggestion.  How does your swami rate that?  It is super on my swami, but I haven't found any yet to try.  Nor hemp seed oil.

Rice bran oil is a diamond. But I've never seen it anywhere. Grapeseed oil is readily available at a reasonable price.

Bear in mind that I'm thinking about making a HUGE batch of honey cake to share with guests. I don't want to use a super-expensive oil. I'm only going to have one piece myself because the honey itself is an avoid for me. I suppose I could make a separate "agave cake" just for myself and not eat the cake we bake for all, but I don't want to do that. I want to bake a huge foil pan of cake and be able to enjoy a single slice before the kids devour the rest.

What oil to use for a small pie that's just for the immediate family would be a different question. Rice bran (or even walnut) oil might be a good choice for this Friday night's peach cobbler (to use up those bruised farmer's market peaches in my fridge.)

Try here--non-GMO rice bran oil:
http://www.iherb.com/Now-Foods-Rice-Bran-Oil-16-fl-oz-473-ml/7862?at=0

I buy from them. Always fast shipping and fabulous price & quality

Rice bran oil is very neutral in taste... goes well with anything.

That product isn't certified kosher.

Oh, sorry!  

I also buy rice bran oil online.

But in NY you should be able to get it at an Asian grocery.

One brand they commonly stock that is certified Kosher is King Rice Bran Oil.


Online source if you want a lot:

http://www.mykosherstore.com.au/products-page/oil/bestfield-rice-bran-oil/


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Large regular grocery stores sometimes carry rice bran oil.

Whole foods sometimes carries rice bran oil.

I know your question is

Quoted Text

is a "highly processed but compliant" oil a better choice than a "less processed but non-compliant for some" oil?

but what about going ahead and using an inexpensive olive oil?  Not "light" but just your basic plain olive oil.  I use a fruity, strong tasting olive oil in my spelt pie crust and it tastes great.  And I've used that same strong olive oil in cake recipes with great flavor results.  I don't mind the olive oil taste in cakes, rather like it, but I'm also thinking some of the less expensive olive oils don't have that strong flavor component.  Maybe make a small test cake this week??

By "basic, plain" do you mean the extra-virgin olive oil I already have in the house?

How does flaxseed oil rate? I do not like it plain but the nutty flavor might be okay in baked goods. Or, would flaxseed be considered a nut oil?

I hope you find the right oil. The honey cake sounds good! Would you mind sharing the recipe? Good luck!!!

Sure, I'd give that a try first and if it's too strong of a flavor for you then buy the least expensive olive oil  you can find that's not "light" or in any way processed.  "Usually" they're not as strong.  It's hard to figure out which one is the lightest tasting without trying first  .  But at least the oil will be useable in other recipes after Rosh Hashonna.  It drives me crazy to buy ingredients and they just sit in my cabinet unused.

Veg oil?  It's got omega 3, but also high in other fats.

Quoted from passionprincess

How does flaxseed oil rate? I do not like it plain but the nutty flavor might be okay in baked goods. Or, would flaxseed be considered a nut oil?

I hope you find the right oil. The honey cake sounds good! Would you mind sharing the recipe? Good luck!!!

Sure, I put it in the recipe center last year.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1319

Oh, wouldn't you know- I used olive oil in this very recipe last year!  

I wouldn´t bake with flaxoil.
It should never ever be heated due to its high mega 3 !

I think I would use olive oil

Quoted Text

Oh, wouldn't you know- I used olive oil in this very recipe last year!  

HB - Oh, okay. Thanks! I use flaxseed oil to remove labels and clean. I do not like the nutty flavor of flaxseed oil (reminds me of triple omega 3 supps - yuck!) so I do not cook with it. I used it to season my cast iron pan.

If I can get used to the taste, I am going to give it another try since it is a diamond.

I read that flaxseed oil has a higher smoke point than olive oil but I guess not. I only use olive oil to cook so I need more pointers.

Ruthiegirl - I will try the recipe soon! Sounds soo delicious.

Quoted from Henriette Bsec

I wouldn´t bake with flaxoil.
It should never ever be heated due to its high mega 3 !

I think I would use olive oil

What do you know, I went to the HFS today and found rice bran oil (it's a diamond on my swami, too, not a superfood).  It was $9.99 for what seems to be about a liter.  I don't know whether or not that is a good price.  I didn't know I had to look for non-GMO rice bran oil.  This is a California based brand.  And it isn't Kosher, so I won't even go downstairs to look up the brand for you, Ruthie.  If you've used olive oil before and the cake came out tasting good, it might be easiest to just go with what has worked for you before.  Good luck!  I'm hungry for that cake now!  

How about extra light olive oil olive oil...it's fairly tasteless.

Users say it's good enough for using in a cake. Ok, the negative was that it came in a plastic
bottle, but I have one that comes in glass.

http://www.amazon.com/Bertolli.....amp;showViewpoints=1

I've also baked cookies with walnut oil.

I've used olive oil in a carob cake recipe and I have no problem with it.  It does give it an olive oily flavor, but I put very little honey or agave in there to mask it.  It tastes more like bread.  I gotta make that again.

If you can find Spectra brand oils, they have a temp. metre on the back so you can see what it's good for, also a colour-coded label on the front (eg. low heat, high heat).  I'm using the almond oil in that line.  It's smoke point is ~240C.  Olive oil is ~130C or lower.  Almond oil is also fairly tasteless, and clear.  I guess for the allergies it wouldn't go well, but I enjoy it.  In Canada it's regular price is ~$11 per 300ml or 400ml bottle (can't remember the size).  The containers are all dark.

You can get sunflower, sesame, peanut oils and many more in this line.