{"id":48414,"date":"2014-08-01T07:30:03","date_gmt":"2014-08-01T14:30:03","guid":{"rendered":"https:\/\/www.cookiesandclogs.com\/?p=48414"},"modified":"2015-08-22T23:23:08","modified_gmt":"2015-08-23T06:23:08","slug":"hampton-creek-using-science-worthy-egg-substitute","status":"publish","type":"post","link":"https:\/\/www.cookiesandclogs.com\/hampton-creek-using-science-worthy-egg-substitute\/","title":{"rendered":"Hampton Creek \u2013 Using Science for a Worthy Egg Substitute, #Giveaway Ends 8\/17"},"content":{"rendered":"
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With my husband having a major food allergy, I understand how hard it is to avoid certain ingredients. If something doesn’t have wheat in it, it has corn and I just found out I have a sensitivity to that. Still, we’re able to get by with an array of gluten- and corn-free items. However, it’s not so easy with other dietary restrictions. Finding a tasty egg substitute is practically impossible because it’s more about the bonding power then it is about the taste. For those with an egg allergy, high cholesterol, or who would rather not eat items from cramped, overworked chickens, there is a better solution.<\/p>\n