[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Egg Substitute For Baking

Here's a great tip I got out of a book called (The Tightwad 
Gazette )  by Amy Dacyczyn.  Egg substitution for baking   1 Heaping 
tablespoon of soy flour and a tablespoon of water = one egg. One pound of 
soy flour yealds 45 servings.  Can't beat the price and I have'nt noticed 
 a difference in the baking or taste.
                       Peggy Muga