by Egg Free Life | Apr 25, 2024 | Substitutions
Making the perfect texture cookie or cake is a matter of preference and science. Ensuring the balance in your recipe is key. This article will discuss some of these issues so you can create cookies that will please everyone. Having an egg allergy poses a lot of...
by Egg Free Life | Jun 6, 2023 | Substitutions
There are Several Ways to Make Powdered Sugar To make powdered sugar use cane sugar as the main ingredient. The ingredients label on the store-bought bag or container can imply it is made from sugar. In reality, if the label states “Cane Sugar”, it is made from...
by Egg Free Life | May 4, 2023 | Substitutions
Choosing the right oil means you need to know what it can bring to the table and to your healthy life. Many options for choosing the right oil are available. Before you do, you may want to consider if you or someone you are preparing food for has an allergy to wheat,...
by Egg Free Life | May 4, 2023 | Substitutions
Does Mayonnaise have Eggs Most store-bought jars of mayonnaise are made with eggs. Unless you make it yourself from scratch eggless mayonnaise is hard to find in a store. Supposing it’s a Vegan Restaurant, and they specifically tell you on the menu that it is...
by Egg Free Life | Apr 30, 2023 | Substitutions
Successful baking requires a trustworthy egg substitute. Learning what is best takes practice. When you have an egg allergy it is a must to use substitutions. The most important thing you need to understand is egg can creep in where you would least expect it. That...
by Egg Free Life | Jan 20, 2023 | Substitutions
A flax seed egg is a great way to bind a recipe for baked goods. Although not as fluffy as an egg, leavening agents will enhance the fluffiness issue. How to make a Flax egg for use in baking? This recipe yields the equivalent of one egg. If you need two eggs then...
by Egg Free Life | Jan 19, 2023 | Substitutions
Higher altitude baking is affected because the higher you are above sea level the less pressure you have. The carbon dioxide gas created when baking expands quicker and has a better leavening result. To avoid a dry or overly sweet recipe you will need to adjust the...
