They say you can't make an omelette without breaking a few eggs, which is certainly true. Rest assured, you can still make a plethoraof other delicious things without ever breaking an egg thanks to our new Gluten Free Vegan Egg Replacer. We're thrilled to introduce you to a new way to bake without eggs. This egg replacer works beautifully in cakes, cookies, muffins, pancakes, and more! It also works extremely well with our gluten free baking mixes, which is good news for folks who cannot eat eggs or gluten. Our new Egg Replacer is meant to mimic eggs in baked goods using a combination of potato starch, tapioca flour, baking soda, and psyllium husk fiber. Pretty simple ingredient list. Nothing too mystifying there. The starches help with giving baked goods the appropriate texture, while the baking soda helps with the loft that eggs bring to baked goods, and the psyllium aids inbinding.It's so easy to use: just add water in varying amounts depending on if you are replacing an egg white, yolk, or whole egg. With each package containing the equivalent of 34 eggs, it's an economical choice as well. Now for the bad news. This mix is fantastic, but it's not magic. It won't make a scrambled egg or whip up into a meringue, and it won't be a good choice for creating egg-free mayonnaise or vegan marshmallows. It's meant for baking. This is a great choice if you can't tolerate flax and don't care for chia seeds, or simply want a perfectly white cake. I don't know about you, but when I bake a white cake, I don't want to see flecks of flax in there. I want it to be as indistinguishable from a traditional cake as possible. Maybe it's my time working here, but I always strive to bring a "food allergy, no big deal" attitude to my baking. Not to say that I don't take it extremely seriously, but that I like the challenge of making things that taste like nothing is "missing" from them. It's the attitude our entire product development and test kitchen teams employ here, and it's one I wholeheartedly support. To celebrate our most egg-cellent (sorry, not sorry)new product, we'd like to give five readers a chance to win a bag of their very own to try out. How to enter? Tell us in the comments* what you find the most challenging about egg-free baking. We'll select five winners at random from all who comment by 11:59 pm on 10/23/16. (Contest is open to US and Canadian residents only. No purchase necessary to enter or win.) *Don't worry if your comment doesn't appear right away, we have to do our due diligence and approve each one and that means it might take a day or two to appear. We do count each and every one of them towards entries, though.