Gluten-Free Vegan Egg Replacer Flour Blend
A baking flour blend made from potato starch, tapioca starch, and psyllium husk. Suitable as an egg replacement in cakes, cookies, and baked goods. Soy-free, grain-free, gluten-free, and GMO-free. Packed in Sussex. Suitable for vegans and vegetarians.
To replace one whole egg, use around 1 tablespoon of replacer mixed with 2 tablespoons of water. Mix it well and leave for up to 10 minutes to thicken up.
For one egg white, use about 1 and a half teaspoons of replacer with around 2 tablespoons of water.
For one egg yolk, use around 1 and a half teaspoons of replacer with 1 tablespoon of water.
Unfortunately, this product won't be able to replace eggs for dishes like scrambled eggs or for making meringue.
Potato Starch, Tapioca Starch, Calcium, Carbonate, Citric Acid, Guar Gum, Hydroxypropyl Methyl Cellulose, Psyllium Husk
The last batch packed at our facility in Sussex, UK
has the following specifications:
| Date produced | Mon 29 Sep 2025 10:37 |
| Batch no. | 133335 |
| Best before | End Mar 2026 |
| Country of origin | Various countries |
| Typical Values | Per 100g |
|---|
| Energy | 323kcal |
| Protein | 0.2g |
| Carbohydrate | 78.6g |
| _of which sugars | <0.1g |
| Fat | <0.1g |
| _of which saturates | g |
| Fibre | 4.4g |
| Sodium | 8mg |
Guaranteed gluten-free • Vegetarian, Vegan.
Packed in a factory that also handles nuts, soya, sesame, eggs, milk, mustard and celery.
