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 1-1/2 tsp egg replacer with 2 tbsp water; for one egg yolk, combine 1-1/2 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.
Great for pancakes, muffins and more! See bobsredmill.com/recipes for ideas and inspiration.
Store in a cool, dry place.
Tear to open.
Warning for California residents only. Warning: Consuming this product can expose you to chemicals including lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.
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