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What types of oils does Wildgrain use?Updated 9 months ago

A few of our recipes at Wildgrain require oil instead of butter for technical cooking/baking or flavor reasons.

When this is the case, we sometimes choose canola oil as the best option for that particular recipe. Canola oil adds close to no extra flavor to the dough (as opposed to other types of oils, such as olive oil or coconut oil) and has less saturated fat than any other oil commonly used in the United States.

That said, we're working to replace canola oil in all of our recipes with alternative oils that still have a neutral taste.

Got any suggestions or other questions? Contact us!
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