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It's a good tip if you just want one big-ass cookie (lemmy.nz)

submitted 9 months ago by BurntWits@sh.itjust.works to c/ididnthaveeggs@sh.itjust.works

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[-] TheAlbatross@lemmy.blahaj.zone 42 points 9 months ago

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 33 points 9 months ago

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

[-] TheAlbatross@lemmy.blahaj.zone 10 points 9 months ago

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

[-] smh@slrpnk.net 2 points 9 months ago

It's nice for a roux, too.

[-] kayohtie@pawb.social 2 points 9 months 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)

this post was submitted on 05 Dec 2025

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I Didn’t Have Eggs

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