You may have heard of flax eggs or chia eggs, but have you ever tried making a gelatin “egg” replacement? It’s so simple to make-just combine the gelatin with warm water and after a few minutes, your gelatin “egg” is ready to go. Gelatin makes a great binder and will help to thicken and add texture to your recipes. The gelatin will give you extra protein, in addition to helping to make your skin and hair softer, and aiding in digestion. Just make sure you use a high quality gelatin made from grass fed and pasture raised bovine.
Further Food Nutritionist Commentary:
By Liz Lederman
Gelatin “Egg” (Cholesterol-Free, Egg-Free, Low-Carb)
1 tablespoon Further Food Premium Gelatin
1 tablespoon lukewarm water
2 tablespoons hot water
1. Mix Further Food Premium Gelatin together with lukewarm water until the mixture is combined.
2. Put the hot water on top of this gelatin mixture, and whisk vigorously until it becomes sticky.
3. Let the gelatin mixture rest for a few minutes.
4. Use this gelatin “egg” to replace one egg in your baking. Stir well.
Per Serving: Calories: 25; Total Fat: 1 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 7 mg; Potassium: 0 mg; Carbohydrate: 3 g; Fiber: 0 g; Sugar: 0 g; Protein: 1 g
Vitamin C: 0%; Vitamin A: 0%; Iron: 0%; Calcium: 0%
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