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Eggs and alternatives

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The Flexible Baker: 75 delicious recipes with adaptable options for gluten-free, dairy-free, nut-free and vegan bakes

By Jo Pratt

Published 2022

  • About
In baking, eggs act both as a raising agent and as a binder of ingredients. All of the recipes in this book use UK size large eggs, ideally free-range or organic. Often people think eggs are a dairy product, but they’re not. For anyone with an egg allergy or intolerance, or those following a vegan diet, there are some fantastic alternatives that work for most recipes. Here’s a few ideas you can use. Each of these = 1 egg.

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