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Bob's Red Mill Gluten Free Kosher Egg Replacer 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.
Reviews
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Holiday Gingersnaps (With Gluten-Free Option)
[vc_row][vc_column][vc_column_text]There’s something magical about a tray of homemade gingersnaps warming the whole house with cinnamon, ginger and holiday cheer. These cookies bake up with crackly tops, crisp edges and that nostalgic molasses depth that feels like December in every bite. Make them thin for extra snap or leave them a little thicker for a soft, cozy center—either way, they’re simple, festive and wonderfully giftable. Incorporate
buckwheat flour for an easy gluten-free option, and everyone gets to join in the joy.
Holiday Gingersnaps
Dry
- 2 cups organic flour (or organic buckwheat flour for gluten free)
- 2 tsp. baking powder
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- ½ cup organic sugar
Wet
- ¼ cup blackstrap molasses
- ? cup coconut oil (refined)
- 1 Tbsp. egg replacer (+ 2 Tbsp water, or 1 egg)
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In medium mixing bowl combine dry ingredients.
- Add wet ingredients and stir to combine well. (Note: If using buckwheat flour, you may need to incorporate an additional 2 Tbsp. of coconut oil and 1 Tbsp. of water if the batter is too dry. Batter should hold together if pressed in hands.)
- Scoop 1 tablespoon batter per cookie and place on baking sheet spaced evenly apart. Flatten cookies to ¼-inch thickness.
- Bake 13-14 minutes.
Get the ingredients you’ll need (and more!) from Vitacost.
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