Guest guest Posted April 14, 2006 Report Share Posted April 14, 2006 With a caveat (of which more later), the egg-replacer's ingredients are soy protein isolate, potato starch and stabiliser E465. Doesn't sound very nice, does it? And no good for soya-avoiders either, obviously. Other sorts would probably be just as good. To the caveat: the pot off which I've just read the ingredients is very old; they've certainly changed the label since but without a new one here to check I don't know whether it was just a cosmetic revamp or indicative of a change of ingredients. I'll try to remember to have a look when I reopen the shop after Easter. It's so good to see people waiting until an appropriate time to make hot cross buns. They've been in some shops for ages, which makes you wonder whether whoever's controlling such things has any idea why there's a cross on top! Anna > This sounds tasty, Anna. Is this egg replacer made from something > other than potato flour? > > Thanks, > Danielle > > > > --- " anna " <anna wrote: > >> I made some surprisingly successful pancakes from chickpea flour, >> Allergy >> Care egg-replacer and (unsweetened) soya milk. Quote Link to comment Share on other sites More sharing options...
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