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Bob's Red Mill Egg Replacer, 16-Ounce Packages (Pack of 4)
- Perfect substitute for whole eggs in your recipes for cakes, waffles and pancakes.
- No cholesterol.
- Egg replacer acts as a binder and adds moisture to all of your baked goods.
- Contains no animal products, suitable for vegitarians and vegans.
- Stays fresh up to one year withoit refrigeration.
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About the Brand
Bob's Red Mill is dedicated to the manufacturing of natural foods in the natural way. In their own words: "With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times."
"Our well-dressed (sharpened) sets of millstones turn the highest quality wheat into a finer, better baking bread flour than all the hammer mills, steel roller mills, steel buhr mills, or pulverizers ever built! These slow turning millstones grind the bran, endosperm, and germ (containing its nutritious wheat germ oil) into flour in a cool natural way, creating a more assimilable food."
Bob's Red Mill stone grinds all common and most uncommon grains into flours and meals on its over 100-year-old mills. They mix them into an astounding array of unique cereals, pancake and waffle mixes, machine and hand-made bread mixes, quick bread mixes, gluten-free mixes, and specialty grain products.
Size: 16 OZ
Whole Soy Flour, Wheat Gluten, Corn Syrup Solids, Algin (From Algae).
For each whole egg to be replaced in your recipe, mix 1 Tablespoon Bob's Red Mill Egg Replacer with 3 Tablespoons water. Keeps best refrigerated or frozen.
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Top Customer Reviews
However, after a year of egg free baking, I don't just use this egg replacer alone. I have found that if you use this (as the directions on the package suggest), plus 1 tablespoon of vanilla yogurt (or flavored if you would like), or sour cream (depending on what you are baking) for every egg, AND double the baking powder the recipe calls for, you will get the BEST results. If a recipe does not call for baking powder, I will just add 1 teaspoon into the recipe. Additionally, egg adds flavor, and this egg replacer does not add flavor. So for something like pancakes or waffles try adding some ground cinnamon for extra flavor.
Most Recent Customer Reviews
Bob's Egg replacer is versatile, easy to use and has not affected recipe results.. I use it in all my baking recipes as a substitute for eggs.Published 1 month ago by Ante Ann
I tried this product in baking mixes and got very poor results that had to be thrown away. Cakes crumbled to pieces and brownies refused to cook; instead they just bubbled like... Read morePublished 1 month ago by Midwest birdwatcher
the expiration date on the package was past due once we received it.Published 3 months ago by Elaine C del Rosario
This is a unique formulation and I like it. Have just purchased a case so that I won't run out!Published 4 months ago by montana_gal
I made pancakes with these and carbquik. great breakfast with sugar free syrup.Published 4 months ago by rosa rivera