A culinary Egg substitute with a blend of raising ingredients and stabilizers in a Gluten-Free base. Contains no eggs or animal protein, no artificial flavorings, preservatives, or sugar. Sodium-Free. No Cholesterol. Does not contain Sulphites.
Designed for use in baking. It works best in scratch recipes. It will not make scrambled eggs, nor can it be whipped. Trial and error is the only way to determines its effectiveness in premade commercial mixes. Egg Replacer mimics what eggs do in a baking recipe. It is important to put the batter or dough quickly into a preheated oven to ensure proper action as a delay will reduce the effectiveness of this product.
INGREDIENTS: Potato Starch, Tapioca Flour, Carbohydrate Gum, Baking Powder (Calcium Carbonate and Citric Acid), Calcium Lactate. (The Calcium Lactate is not dairy derived. It does not contain Lactose.)
- Generally, for each egg in your recipe substitute 1 1/2 teaspoons Egg Replacer + 2 Tablespoons Water to equal 1 Egg.
- To measure accurately, pack (or press) Egg Replacer down firmly into the measuring spoon. If recipe calls for unbeaten Eggs, stir Egg Replacer into water (don't beat). If recipe calls for egg whites beaten stiff, beat Egg Replacer with water until stiff. If recipe calls for egg yolks, stir 1 1/2 teaspoons egg replacer into 1 tablespoon water for each egg. Other liquids such as Milk or Soy Milk may be used instead of Water if required.