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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Coconut Key Lime Bread (Vegan)
[vc_row][vc_column][vc_column_text]If your banana and zucchini bread recipes are growing tired, it’s time to brighten things up with a quick coconut bread covered in key lime glaze. The unique flavors demand attention during breakfast, snack or even dessert. Keep it vegan with plant-based butter, egg replacer and coconut milk.
Coconut Key Lime Bread (Vegan)
Bread
- 6 Tbsp. plant-based butter (room temperature)
- 3/4 cup cane sugar
- 2 Tbsp. Bob’s Red Mill Egg Replacer + 1/4 cup water
- 3/4 cup coconut milk
- 1/2 tsp. vanilla extract
- 1 Tbsp. lime zest
- 2 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. Himalayan pink salt
- 1/4 cup + 2 Tbsp. coconut flakes
Icing
- 1/2 cup powdered sugar
- 1 Tbsp. lime juice (key lime juice is ideal)
- Optional: coconut flakes (for garnish)
- Optional: lime zest (for garnish)
- Preheat oven to 350 degrees F. Prepare a 9x5 loaf pan by adding parchment paper and lightly greasing sides to prevent sticking.
- In medium bowl, beat butter and sugar until creamy and fluffy. Slowly add egg replacer and stir until combined. Whisk in coconut milk, vanilla and lime zest. Set aside.
- In separate medium bowl, sift together dry ingredients excluding coconut.
- Combine dry ingredients with wet ingredients and mix until just combined. Don’t over mix. Pour batter into prepared pan.
- Bake 1 hour or until lightly golden brown. Toothpick inserted into center should come out clean.
- Cool in loaf pan 5 minutes before turning onto a cooling rack to cool completely.
- While loaf cools, make glaze by combining powdered sugar with lime juice. Drizzle over bread and garnish with coconut flakes and lime zest.
Find your baking ingredients and so much more at Vitacost.
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