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Use Psyllium As An Egg-Replacer

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Use one-quarter teaspoon psyllium seed husk powder as an egg-replacer in baked goods such as muffins and cakes. Add about a tablespoon extra liquid for each egg replaced. Psyllium seed husk powder, available in bulk at health food stores, keeps baked goods moist and prevents crumbling, is low in calories, and adds extra fiber. If your baked goods require a lot of egg yolks or are meant to be custardy, this will not work, however.

- Submitted by TULASI-PRIYA 8/22/2010 in Cooking | 1 Comments
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Member Comments

KIMBUG725 6/2/2011 1:16:00 PM

    Not to be a "Debbie Downer" but be careful with Psyllium, people can have severe allergic reactions to it. http://www.nlm.nih.gov/medli
neplus/druginfo/natural/
866.html

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