Well & Good - High Performance Egg Replacer

The Well & Good High Performance Egg Replacer can be used in recipes that use both gluten and gluten free flour to replace the egg/s that are required within the recipe. This mix is perfect for those with egg, dairy, gluten, soy and nut allergies and is a plant-based mix that can be used in cakes, cookies and many other baked products.

Substituting the egg/s within your recipe is as simple as mixing the High Performance Egg Replacer with water and adding to your mix. The convenient 500g bag is equivalent to 50 eggs!

QUANTITY:

500g packet - equivalent to 50 eggs

METHOD:

To replace 1 egg use:

• 1 tablespoon of egg replacer (10g)
• 50ml of water

Add the egg replacer and water to the other wet ingredients, mix with a hand mixer until well combined. For best performance - 30 seconds on a medium speed.

BAKING TIPS & TRICKS:

• For recipes that use no fat (butter or oil), add in 100ml of oil
• Increase baking time by 5-10 minutes for best results
• Mix using a hand mixer for a minimum of 1 minute
• For recipes that use margarine, replace with the same amount of oil of your choice
• If the recipe uses a wooden spoon to mix, instead use an electric hand mixer for 1 minute

INGREDIENTS:

Rice flour, potato starch, tapioca starch, corn starch, baking powder, vegetable emulsifier (mono diglycerides), chia seeds, flaxseed flour, psyllium husk and citric acid.

ALLERGENS:

Gluten Free, Dairy Free, Soy Free, Nut Free and suitable for those on a plant based diet.

STORAGE INSTRUCTIONS:

Store in air tight container in a cool, dry place, away from direct sunlight.