Vegetarian egg replacer is perfect for those who are allergic to eggs or on a reduced-cholesterol diet. Easy-to-use powder. Made from soy and wheat.
Ingredients: 1 tbsp egg replacer, 3 tbsp water
Mix together egg replacer and water. Use in your recipe as you would an egg. Makes 1 egg equivalent. Can replace up to 3 eggs in a recipe.
There are approximately 4 cups per pound.
Egg Replacer is not recommended for brownie recipes or recipes calling for egg whites.
I tried in my vegan banana bread and turned so yummy!!Minerva, Spring Hill, FL
love it as an add in not so great the other way round thoughMelody, Austin, TX
gooddaehan, Gardena, CA
I am so excited to try this in my vegan recipes instead of making the flaxseed egg! I have heard great things!ASHLIE, Fort Worth, TX
Whole Soy Flour, Wheat Gluten, Corn Syrup Solids, Algin (From Algae) Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
Serving size 7g (~0.2 oz.)
|Amount per serving|
|Calories from Fat||10|
Store at room temperature for up to 1 year.
Country of origin: United States