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Bob's Red Mill Egg Replacer Gluten Free -- 12 oz


Bob's Red Mill Egg Replacer Gluten Free
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Bob's Red Mill Egg Replacer Gluten Free -- 12 oz

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Bob's Red Mill Egg Replacer Gluten Free Description

  • For All Your Baking Needs
  • Cookies, Cakes, Muffins, Quick Breads, Brownies, Pancakes and More!
  • Sourced Non GMO Pledge
  • Gluten Free
  • 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
Calories30
Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium320 mg13%
Total Carbohydrate8 g3%
   Dietary Fiber1 g4%
   Sugars0 g
Protein0 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron2%
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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Vegan Jumbo Chocolate Chip Cookies

[vc_row][vc_column][vc_column_text]Craving homemade cookies but don’t want a huge batch? Making a smaller batch of larger cookies might seem counterintuitive, but not when you're using healthier ingredients! This vegan chocolate chip cookie recipe features einkorn flour, Celtic salt, brown sugar, coconut oil and an egg replacer. Simply place the dough in three tablespoon portions onto your eagerly waiting cookie sheet, and soon you’ll be sweetly nibbling the edges of a blissfully oversized, better-for-you treat. Vegan Chocolate Chip Cookie Recipe: Wholesome, Oversized Cookie on Red & White Plate

Vegan Chocolate Chip Cookies

  • 1 cup einkorn all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. Celtic salt
  • 1/2 tsp. vanilla
  • 1/3 cup brown sugar
  • 1/4 cup coconut oil (or vegan butter)
  • 1 Tbsp. egg replacer (+ 3 Tbsp. water)
  • 1/4 cup chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In mixing bowl, sift flour, baking powder and salt.
  3. In separate mixing bowl, cream together oil and sugar; Add vanilla, egg replacer and water and mix well.
  4. Pour wet mixture into dry mixture.
  5. Stir and knead with hands, if needed. The dough should be firm but not dry.
  6. Add chocolate chips and mix well.
  7. On ungreased baking sheet, arrange approximately three-tablespoon balls of dough per cookie. Bake 13 minutes.

Get the ingredients you need to bake these up!

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