| Use any ONE of the following recipes to substitute for eggs in baked foods.
For each egg, use:
1 tsp. baking powder, 1 Tbl. liquid, 1 Tbl. vinegar•
1 tsp. yeast dissolved in 1/4 cup warm water•
1 Tbl. apricot puree•
1 1/2 Tbl. water, 1 1/2 Tbl. oil, 1 tsp. baking powder•
1 packet plain gelatin, 2 Tbl. warm water. Do not mix until ready to use.•
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Contributor: Food Allergy Network cookbook
- www.chef2chef.com
| 
