Top positive review
Worked just like eggs in baking
Reviewed in the United States on October 14, 2017
So the sister comes to town for a visit and I ask her what she would like, she’s big into deserts but has issues with all her food allergies. The response I get intrigues me and frightens me all at the same time, “a Chocolate Rhubarb Tart!” One there is no recipe out there for this. Two there are a bunch of ingredients I need to substitute: eggs, flour, butter, cream. Now there are a few different ways to subsite egg, I’ve done flax, it works but I don’t like the look or the consistency. There is also a homemade version of egg substitute I found but that uses flour and cooking, I have Gluten free flours but this is tart was involved enough and I want something easy darn it. So I ordered a nice “add water” substitute that made it much easier. You just measure out the number of eggs you are replacing and add warm water, mix then add. Simple, easy with a nice look and texture. I used the substitute in both the tart crust and the filling which both turned out beautifully.