It's egg-free baking uncaged! The Vegg Baking Mix is
different from the original Vegg vegan egg yolk replacer in that
this powder works perfectly as a binding agent for all your baking
needs. Each teaspoon of The Vegg Baking Mix is equivalent to
1 egg for your baking recipe needs. Just add 1/4 cup water to
each serving needed for whatever it is you're creating, and
-presto!- it will work perfectly to hold your ingredients together
just like real eggs, but of course, it's 100% vegan! Not only
that, it's gluten-free, soy-free, GMO-free, fat-free, certified
kosher, and is a great source of vitamins A and B-12.
You'll have no worries about how your favorite dishes will
turn out, as this will be one of your new favorite kitchen staples
for all your cooking needs. Whether you're making cookies,
cakes, quiches, or anything else where the recipe calls for eggs
used, you'll never have to worry about how they'll turn out when
you use The Vegg Baking Mix! Each 7 oz. (198g) shaker has the
equivalent of 52 eggs, giving you plenty for your value.
Normally $15.99 per container, now on sale for $13.99!
Ingredients: Leavening (sodium acid pyrophosphate,
sodium bicarbonate, corn starch, monocalcium phosphate), fortified
nutritional yeast (dry yeast, niacin, pryidoxine hydrochloride,
riboflavin, thiamin hydrochloride, folic acid, vitamin B12),
xanthan gum, sodium alginate, black sea salt, guar gum, beta
Unfortunately, this didn't work for me
From Marjorie Darby of Toronto, Ontario on 9/17/2016.
I've tried 3 Vegg products, including this egg-replacer for baking. The product has a strong sulphur smell, much like a boiled egg yolk. It seems to work well as a binding agent. If used for baking, the cooked product does have a bit of a sulphur-y smell (but not so bad it's off-putting). Unfortunately, this product makes me sick every time. I always want to support vegan products, but today was my fourth try with this. I made a chocolate cake, following the Vegg instructions for use as an egg replacer and, as with the past three uses, I immediately felt ill after consuming a small amount of the finished cake. After a few hours, that culminated in an uncomfortable blow-out, if you know what I mean. ...As has happened with each use, so far. And when I say "ill" I mean awful nausea, heart pounding, abdominal discomfort, and needing to lie down, but unable to find a comfortable position. ...Just really, really uncomfortable and nauseas. So, all the remaining product is going into the bin, along with the cake, as I can't risk even giving to someone else, lest they, too, become ill. I love trying new products and had high hopes for this. I've seen nothing but great reviews, and am surprised I'm the only one with this reaction to the product.
Our Go-to Egg Replacer for Delicious Vegan Baking Mixes
From Jubi (Cheese Factory Restaurant, WI) of Wisconsin Dells, Wisconsin on 11/3/2014.
The Vegg Baking Mix has single-handedly and deliciously, seamlessly eased our transition from a "vegetarian" to a 100% vegan, GMO-free restaurant (www.cheesefactoryrestaurant.com). It behaves just like eggs should in our recipes. Great texture and great taste!Non-vegans, 90% of our patrons, find it difficult to believe that vegan food can taste so good.The following uber-popular dishes on the menu are prepared using the Vegg Baking Mix: House Pancakes, Granola Griddle pancakes, Muffins, Carrot Cake, Glorious Chocolate Cake; and for Thanksgiving: Cornbread, Cornbread Stuffing, and Savory Multigrain bread stuffing. All of them exceptionally good food by any standard.Our chef and food prep staff cannot say enough good things about this product; and always ensure a steady supply.Our profound appreciation and gratitude go to the developer of the Vegg. You have made a real difference to the world of Vegan Cuisine, and the lives of all who inhabit this planet.
Response to Eileen
From Rocky Shepheard of Stroudsburg, Pennsylvania on 1/30/2014.
Hi Eileen,LeSaffre has indicated that there are no GMO proteins in their nutritional yeast. Please feel free to call them and verify this as my food technologist has already done.Adeline CHEONG, Ph.D. Senior Manager, Business DevelopmentTel: +1 415 999 firstname.lastname@example.org www.lesaffre-yeast.com Thanks,Rocky
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