Soya free. Egg free. Yeast free. Dairy free. Wheat free. Gluten free. Suitable for vegans.

Whole egg replacer for those who seek an alternative to eggs in successful baking. It contains no cholesterol, lactose, egg or animal derived products. Use as a binder or thickener in much the same way as eggs do for great biscuits, pancakes, cakes and waffles or custard and mayonnaise.

Ingredients: potato starch, tapioca flour, vegetable gum: methylcellulose, calcium carbonate (source of calcium), citric acid. Contains no artificial colours, flavours or preservatives

For 1 whole egg use 1 teaspoon of egg replacer. For egg whites, add 2 teaspoons with 1 tablespoon of water (can be whisked until stiff).

Nutritional information typical Values per 100g: energy 1312kj/312kcal; protein 0.06g; carbohydrates 81.8g of which sugars 0.04g of which starch 81.8g; fat 0.1g of which saturates 0g; dietary fibre 1.1g; sodium 0.01g.

Manufacturer's web site: www.orgran.com