egg substitute suggestion modification
I would like to edit my original egg substitute suggestions based on my tinkering with eggless recipes the past few weeks. Originally we found if you were making the egg substitute using baking powder/oil/water or baking powder/cider vinegar/water mixture that 1 heaping Tablespoon of baking powder per egg was needed if the recipe was also gluten or wheat-free. HOWEVER, after a lot of test baking again and again it is our personal opinion that you may want to REDUCE the baking powder to 1 TEASPOON per egg and use a LOW SODIUM Baking powder per egg. It worked and tasted MUCH better. In the cookie mixes, for the egg substitute we found that the 1 Tablespoon gelatin plus 2-3 tablespoons water per egg worked with the best results. Jay