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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 packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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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Coconut Milk Fig Pudding

We won’t go until we get some! OK, it’s not that figgy pudding, but it’s just as worth singing over! Figs are sweeter than honey and, combined here with coconut milk, create an elegant, rich-flavored dessert. Ready in just a few simple steps, this divine vegan delight can be enjoyed warm or chilled. Sprinkle with walnuts and cinnamon to make it even jollier! Coconut Milk Pudding With Fig in Glasses on Blue Wood Table with Walnuts & Cinnamon | Vitacost.com/blog

Coconut Milk Fig Pudding

  • ½ cup dried figs (stems removed and chopped)
  • 1 15 oz. can coconut milk
  • 1 tsp. vanilla
  • 1 Tbsp. egg replacer
  • 1 Tbsp. sugar
  • Pinch salt

Optional toppings: nuts and cinnamon

  1. In medium saucepan over medium heat, combine all ingredients and heat 5 minutes, stirring frequently.
  2. When pudding starts to bubble, whisk together and remove from heat. (Note: If desired, use immersion blender to purée figs.)
  3. Pour ½-cup portions into four glasses or bowls.
  4. Serve warm or chilled.

Add the ingredients to your cart.

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