Grapeseed Oil History and Use

• Derived from the seeds of grapes, grapeseed oil is high in polyunsaturated fats and considered a healthy cooking oil. Produced in Europe for centuries as a byproduct of the winemaking industry, grapeseed oil did not hit the worldwide stage until the 20th Century when production increased due to advances in processing technology. Grapeseed oil has a smoke point of 420 degrees Fahrenheit, making it suitable as a substitute for other oils or fats in baking. It is also used for drizzling on fresh salads, sauteing and stir frying.

Cooking with Grapeseed Oil

• Grapeseed oil can be used as a one-to-one ratio substitute for other fats called for in most baked goods recipes. Because of its mild, non-greasy taste, it is a suitable oil choice for making a wide range of baked goods, including cookies, muffins, quick breads, breads and pizza dough. Grapeseed oil is often used in vegan baking as a replacement for butter because of its close taste, nearly nut-like flavor and derivation from plant life.

Grapeseed Oil Baking Tips

• Grapeseed oil is a liquid oil, unlike other common cooking fats such as butter, margarine and coconut oil, and therefore will produce a looser texture in some baked goods. The texture difference will pose no problem when making waffles or other batters that benefit from being thin, but can be difficult to work with in other items like biscuits where a stiff dough is key. In this case, it may be necessary to slightly adjust the amount of oil or flour used to create the correct texture when kneading or preparing baked goods.

Grapeseed Oil Considerations

• Because grapeseeds produce a relatively small amount of oil, the process of extracting the oil is often completed chemically using hexane. This chemical cannot be removed through processing and therefore will end up in your baked goods; to avoid it, purchase expeller-pressed grapeseed oil, which means the oil is extracted mechanically. Store grapeseed oil in a cool dark location away from heat-generating appliances such as the stove, dishwasher or refrigerator. Grapeseed oil will maintain its quality for three months in the pantry and up to six months refrigerated. If your grapeseed oil develops unpleasant odor or taste, it has gone bad and should not be used for baking or cooking.