BurntWits@sh.itjust.worksM to I Didn’t Have Eggs@sh.itjust.works · 10 months agoIt's a good tip if you just want one big-ass cookiesh.itjust.worksimagemessage-square8linkfedilinkarrow-up120arrow-down10
arrow-up120arrow-down1imageIt's a good tip if you just want one big-ass cookiesh.itjust.worksBurntWits@sh.itjust.worksM to I Didn’t Have Eggs@sh.itjust.works · 10 months agomessage-square8linkfedilink
minus-squareTheAlbatross@lemmy.blahaj.zonelinkfedilinkarrow-up6·10 months agoHonestly I think the rice flour is a bigger component here than egg replacer. Most modern egg replacers I’ve used work perfectly as directed in cookie recipes.
minus-squareVoroxpete@sh.itjust.workslinkfedilinkarrow-up4·10 months agoYeah, rice flour behaves very differently than wheat flour when heated.
minus-squareTheAlbatross@lemmy.blahaj.zonelinkfedilinkarrow-up2·10 months agoFar lower protein content and its superfine. Great for lining bannetons, not for baking cookies.
Honestly I think the rice flour is a bigger component here than egg replacer. Most modern egg replacers I’ve used work perfectly as directed in cookie recipes.
Yeah, rice flour behaves very differently than wheat flour when heated.
Far lower protein content and its superfine. Great for lining bannetons, not for baking cookies.