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Potato starch, tapioca flour, leavening (calcium lactate (not dairy derived), calcium carbonate, cream of tartar), cellulose gum, modified cellulose.
Directions: 1 egg : 1 ½ tsp egg replacer + 2 tbsp water1 egg white: 1 ½ tsp egg replacer + 2 tbsp water1 egg yolk : 1 ½ tsp egg replacer + 1 tbsp waterTo measure egg replacer accurately, press firmly into the measuring spoon. If the recipe requires an unbeaten egg, stir egg replacer into water (do not beat). If the recipe calls for egg whites beaten stiff, beat 2 teaspoon of egg replacer with 2 tablespoon of water until stiff. Other liquids such as milk or soymilk may be used instead of water.
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Thur - Fri: 10am - 5:30pm
Sat: 9:30am - 5:30pm
Sun: 11:00am - 5:00pm