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
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
- 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.
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.
Serving Size: 1 Tbsp. (10 g)
Servings per Container: 34
|Amount Per Serving||% Daily Value|
|Calories from Fat||0|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||8 g||3%|
| Dietary Fiber||1 g||4%|
| Sugars||0 g|
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
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 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
- In medium saucepan over medium heat, combine all ingredients and heat 5 minutes, stirring frequently.
- When pudding starts to bubble, whisk together and remove from heat. (Note: If desired, use immersion blender to purée figs.)
- Pour ½-cup portions into four glasses or bowls.
- Serve warm or chilled.
Add the ingredients to your cart.