Links and Tips

Here are some links on food that I use to substitute:

Egg Replacer
INSTRUCTIONS FOR USE:
1 egg = 1 1/2 tsp Egg Replacer plus 2 tbsp water
1 egg white = 1 1/2 tsp Egg Replacer plus 2 tbsp water
1 egg yolk = 1 1/2 tsp Egg Replacer plus 1 tbsp water
 

Ground Flax Seed
INSTRUCTIONS FOR USE:
1 egg = 1 tbsp Ground Flax Seed plus 3 tbsp water











Arrowhead Mills Gluten Free All Purpose Baking Mix










Tinkyada Pasta

 






Xanthan Gum and Guar Gum
- adds volume and viscosity to gluten-free baked goods.

INSTRUCTIONS FOR USE:
- Bread and pizza dough = 1 tsp xanthan gum or guar gum per cup of gluten-free flour.
- Cake, muffin and quick bread = 1/2 tsp xanthan gum or guar gum per one cup of gluten-free flour.
- Cookie and bar = 1/2 tsp (or less) xanthan gum or guar gum per one cup gluten-free flour.





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