• grysbok@lemmy.sdf.org
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    5 hours ago

    Bob’s Red Mill makes a powdered, shelf-stable egg substitute for baking purposes. I keep it on hand because I can’t be arsed to keep real eggs in stock.

    • Gordon Calhoun@lemmy.world
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      3 hours ago

      I’ve heard bananas and applesauce are also egg alternatives for baking, probably just for confectionary dishes, though.