Lately, we have been using bananas as an egg substitute in recipes, but the problem with this is that everything ends up tasting fruity.
Tonight, Jamie decided to break out the gluten-free Betty Crocker cookie mix. We had a mix for gluten-free brownies from some other brand that did not require eggs, but the brownies by that brand were pretty gross, so we decided to revisit the Enter-G egg substitute even though my first attempt at using it did not go well.
The cookies tasted really good (really good), but their consistency was somewhat crumbly. This may be due to the fact that there were too many cookies on a sheet, because of the egg substitute or because Jamie used parchment paper. I did the last batch without it, and I'm waiting to see if they turn out more solid once I remove the last batch from the cookie sheet. They look good. Don't you think?
Posts
