I Didn’t Have Eggs

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People making changes to recipes and then complaining it didn’t turn out.

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BurntWits@sh.itjust.works

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It's a good tip if you just want one big-ass cookie (sh.itjust.works)

submitted 3 weeks ago by BurntWits@sh.itjust.works to c/ididnthaveeggs@sh.itjust.works

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[–] TheAlbatross@lemmy.blahaj.zone 35 points 3 weeks ago (2 children)

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.

[–] Voroxpete@sh.itjust.works 29 points 3 weeks ago (1 children)

Yeah, rice flour behaves very differently than wheat flour when heated.

[–] TheAlbatross@lemmy.blahaj.zone 8 points 3 weeks ago (1 children)

Far lower protein content and its superfine. Great for lining bannetons, not for baking cookies.

[–] smh@slrpnk.net 2 points 3 weeks ago

It's nice for a roux, too.

[–] kayohtie@pawb.social 2 points 3 weeks ago

Made for a really lovely mochi-like cake when I made some with it recently -- definitely can recommend for that purpose! But that's in a pan that's a mold for the shape not...free-standing.

(Side note, chopped strawberries are lovely in matcha cake)