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Bob's Red Mill Egg Replacer Gluten Free Description
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For All Your Baking Needs
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Cookies, Cakes, Muffins, Quick Breads, Brownies, Pancakes and More!
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Sourced Non GMO Pledge
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Gluten Free
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Kosher
Dear Friends,
Not only is our Gluten Free Egg Replacer easy-to-use and dependable, it's made with only 4 simple ingredients, and no wheat, gluten, soy, corn, grains or beans. And since we know that even a little bit of gluten can be a big problem for those of you with gluten sensitivities, our Gluten Free Egg Replacer is mixed and packaged in our dedicated gluten free facility and batch tested in our quality control laboratory. Pure and simple - just how it should be.
To your good health. Bob Moore
Directions
- How To Use -
To replace one whole egg, combine 1 Tbsp Egg Replacer with 2 Tbsp water. Mix well and let sit for 1 minute to thicken.
For one egg white, combine 1½ tsp Egg Replacer with 2 Tbsp water; for one egg yolk, combine 1½ tsp Egg Replacer with 1 Tbsp water.
Please note: this Egg Replacer cannot substitute for whipped egg whites, such as in a meringue or angel food cake.
Keeps best refrigerated or frozen.
Free Of
Gluten, wheat, soy, corn, grains, beans and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (10 g)
Servings per Container: 34
| Amount Per Serving | % Daily Value |
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| Calories | 30 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 320 mg | 13% |
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| Total Carbohydrate | 8 g | 3% |
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| Dietary Fiber | 1 g | 4% |
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| Sugars | 0 g | |
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| Protein | 0 g | |
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| Vitamin A | | 0% |
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| Vitamin C | | 0% |
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| Calcium | | 0% |
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| Iron | | 2% |
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Other Ingredients: Potato starch, tapioca flour, baking sodam psyllium husk fiber.
Manufactured in a facility that also uses tree nuts and soy.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Gluten-Free Double Chocolate Zucchini Bread (Vegan)
Summer is zucchini season, so sneak it into as many baked goods as possible! It’s a super easy and enjoyable way to get in more veggies, and here’s some insider knowledge: Due to its high water content, zucchini makes chocolate baked goods more moist and extra fudgy. Even picky eaters will rave over this double chocolate treat. And as far as we know, there are no rules stating you need to tell anyone it’s made with a healthy dose of vegetables.
Gluten-Free Double Chocolate Zucchini Bread (Vegan)
- 1-½ cups all-purpose gluten-free flour
- ¼ cup cocoa powder
- ½ tsp. Himalayan pink salt
- 1 tsp. baking powder
- 1 Tbsp. egg replacer ( + ¼ cup water, mixed and gelled)
- ½ cup coconut oil
- 1 cup finely shredded zucchini
- ½ cup sugar
- ½ cup chocolate chips
- Preheat oven to 350 degrees F.
- In medium bowl, stir together flour, baking powder, salt and cocoa powder.
- In separate bowl, add completed egg replacer, coconut oil, zucchini and sugar; combine well.
- Stir wet ingredients into dry ingredients until fully incorporated; fold in chocolate chips.
- Into 9-inch loaf pan, pour batter and bake 35 minutes or until toothpick inserted in center comes out clean.
Sweet on this recipe? Get the ingredients you’ll need!
