Egg Replacer

Ingredients: Potato starch, tapioca flour, leavening (calcium lactate (not dairy derived), calcium carbonate, cream of tartar), cellulose gum, modified cellulose.

Directions: 1 egg : 1 ½ tsp egg replacer + 2 tbsp water
1 egg white: 1 ½ tsp egg replacer + 2 tbsp water
1 egg yolk : 1 ½ tsp egg replacer + 1 tbsp water

To measure egg replacer accurately, press firmly into the measuring spoon. If the recipe requires an unbeaten egg, stir egg replacer into water (do not beat). If the recipe calls for egg whites beaten stiff, beat 2 teaspoon of egg replacer with 2 tablespoon of water until stiff. Other liquids such as milk or soymilk may be used instead of water.

Storage: Product should be stored in a cool, dry area and should have a shelf life of 12 months.

Nutrition