$2.19
Gelatin was first used broadly in baked goods as an excellent and healthful egg substitute. Combined with plantains or other starchy vegetables or roots, it binds well and makes bread-y foods otherwise impossible without eggs, flax seeds, or factory-made egg-substitute products possible. While too many eggs in baked goods can dry them out or make the taste and texture egg-y, using fewer eggs + a bit of gelatin can achieve the perfect balance. The gelatin gives the refrigerated leftovers a great texture and the warm, fresh cake a lovely stickiness.
Product of Romania
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