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In my studies on the science of gluten-free baking I learned that egg white powder can enhance gluten-free breads because of the protein content. I usually use fresh egg whites, but because I make so much bread, as my husband is a bread lover, I hate to have those egg yolks go to waste. There is just so much custard one can consume! Continue reading “Gluten-free Egg White Powder or Albumen – Albumin Powder”