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Puris
AcreMade Plant-Based Egg Replacer for Baking, Vegan Egg Powder, Whole Egg Replacer, Gluten-Free, Soy-Free, Non-GMO, Shelf Stable, Natural Egg Substitute and Replacement for Baking, Top 9 Allergen-Free (6 oz (Pack of 12))
Size:
6 oz (Pack of 12)
Disponibilidad:
En stock
En stock
Peso con empaque:
0.36 kg
0.36 kg
Devolución:
No
No
Condición
Nuevo
Nuevo
Producto de:
Amazon
Amazon
Sobre este producto
- ALLERGEN FRIENDLY: Vegan egg replacer for baking, made without the 9 most common allergens (nuts, egg, soy, dairy, gluten, peanuts, tree nuts, shellfish, sesame) to appeal to those with diet restrictions.
- VERSATILE: Use to replace whole eggs in favorite baked dishes including cakes, cookies, and brownies. An egg-free binder for meatloaf, meatballs, or similar favorites. Neutral taste and foaming capacity ensure delicious and fluffy baked goods.
- PLANT-BASED: Made from yellow field peas, which fixate nitrogen, AcreMade’s animal-free egg replacer reduces the need for synthetic fertilizers while naturally building soil health. Bake desserts that anyone can enjoy while feeling good about reducing your carbon footprint.
- SHELF-STABLE: A shelf-stable, cost-efficient, pantry staple substitute to conventional eggs and existing plant-based solutions. Used as a replacement for whole eggs in all baking applications as an eco-conscious, animal-friendly way to safely share eggs with anyone. Store in a cool, dry place in the original sealed package.
- NON-GMO: We only use non-GMO peas of a patented variety, and our products are resilient in the face of ethical and disease related concerns. AcreMade Egg Replacer for Baking contains 4 grams of protein per serving and no cholesterol.
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Replace one egg by mixing 3 tsp of AcreMade Plant-Based Egg Replacer for Baking (about 7 g) and 3 tbsp of water (about 45 g). We recommend combining AcreMade Plant-Based Egg Replacer for Baking with the other dry ingredients to ensure even hydration. However, it can be hydrated separately and used as liquid eggs in recipes. Note, increasing a recipe’s water content may be necessary to maintain the viscosity of the original recipe.
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