YES! For cakes and breads there shouldn't be a problem. You can't really use oil in most cookies. You would probably want to reduce other liquids just a little bit depending on the recipe.
I suppose it would depend on what you are baking. I have used coconut oil to replace butter in my gluten free pineapple up-side down cake. I have not yet tried to use it for other baking, but it works beautifully in the cake recipe.
yes
A substitute for Bisquik can be made with flour, baking powder, salt, and oil, shortening, or butter.
Yes, but it will change the taste slightly.
No, your cake will have a strange texture. You can substitute mayo or apple sauce for oil though. You could even use butter, but I am guessing you are trying to get a low fat recipe?
yes but you have to use less butter than the normal amount of oil
Not really. They have different properties and cook differently. You can sometimes use olive oil to saute something in place of butter, but if the recipe calls for butter, use butter. Sometimes you can substitute vegetable oil or canola oil, but not olive oil.
actually applesauce is the best, no joke
Canola can substitute 2 sticks of butter by using 16 tbsp of oil. For every 1/4 cup butter, use 4 tablespoons vegetable oil.
If you are substituting oil for butter in baking use about the same volume.
No. Olive oil has a distinct flavor. If you need to substitute butter you should use margerine or shortening
You must mean that you don't want to use butter... you may substitute butter for olive oil, vegetable oil or canola oil.