by: Bob's Red Mill
WHY WE LOVE: Bob's Red Mill Vegetarian Egg Replacer is the perfect substitute for whole eggs in your recipes for cakes, waffles and pancakes that need a leavening agent to make them light and fluffy. For your baked goods recipes, this egg replacer acts as a binder and adds moisture for delicious cookies, muffins and brownies every time. It's simple to use and made from wheat and soy. It's ideal for those who are vegan, allergic to eggs or on a reduced-cholesterol diet. It contains no animal products whatsoever and stays fresh for an extended period of time when stored in a cool, dry place.
TIPS: Try vegan whole wheat pancakes! Mix 2 cups of wheat flour, 1 tbsp baking powder, 2 tbsp sugar, 1/2 tsp salt, 1/4 cut hot cereal, 2 tbsp of Bob's Red Mill Egg Replacer and 2 and a 1/2 cups of soy milk. Pour on the griddle and enjoy with a swirl of maple syrup.
INGREDIENTS: whole soy flour, wheat gluten, corn syrup solids, algin (from algae) *Manufactured in a facility that also uses tree nuts, soy, wheat, and milk
NUTRITION FACTS: See label image.