Introduction post
Hi everyone,
This is an egg substitute I've used in baking for several years.
2 tbsp water
1 tbsp oil
1/2 tsp baking powder
Mix these together and stir before adding them to the batter. I've found it useful to double the amount needed for the recipe - that is, if it calls for one egg I double this. But it may depend on altitude and humidity and such.
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I created this to share what I’ve learned about allergies (especially non-IgE allergies), to help others manage their allergies, to describe my non-IgE symptoms for researchers, and to suggest theories and ideas for further research. Please see the Introduction post for 3 very important items of information.
