Viewing profile — eggman47

I think there's room for a third category, "things that need to be changed inconsequentially". Many recipes have egg or gelatine in them for functional purposes; usually as "glue" …

Most of the time we use eggs, it is just needed as "glue" to make things stick together, or for leavening, moisture etc. This can easily be replaced by tapioca flour and water, fla…