Honestly I think the rice flour is a bigger component here than egg replacer. Most modern egg replacers I’ve used work perfectly as directed in cookie recipes.
Made for a really lovely mochi-like cake when I made some with it recently – definitely can recommend for that purpose! But that’s in a pan that’s a mold for the shape not…free-standing.
(Side note, chopped strawberries are lovely in matcha cake)
Honestly I think the rice flour is a bigger component here than egg replacer. Most modern egg replacers I’ve used work perfectly as directed in cookie recipes.
Yeah, rice flour behaves very differently than wheat flour when heated.
Far lower protein content and its superfine. Great for lining bannetons, not for baking cookies.
It’s nice for a roux, too.
Made for a really lovely mochi-like cake when I made some with it recently – definitely can recommend for that purpose! But that’s in a pan that’s a mold for the shape not…free-standing.
(Side note, chopped strawberries are lovely in matcha cake)