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eggman47
searching PlanetScale…
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by
eggman47
10y ago
I think there's room for a third category, "things that need to be changed inconsequentially". Many recipes have egg or gelatine in them for functional purposes; usually as "glue" to hold things together, like in pa
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by
eggman47
12y ago
Most of the time we use eggs, it is just needed as "glue" to make things stick together, or for leavening, moisture etc. This can easily be replaced by tapioca flour and water, flax and water, or some other substitute. It'pro