I rely on this powder for lighter baked goods like biscotti, shortbread style biscuits and sponge cakes. Make up a batch of it to store in a jar and have on hand. It will easily keep for at least 3-4 months in the cupboard. To use it, simply mix 1 tablespoon of the powder into 3 tablespoons of water, and you have the equivalent to one egg. I add this at the end of the mixing process, just before I put my cookies or cake in to bake, mix it through well to ensure it’s evenly distributed throughout the mixture; adding it at the  final stage is important to make sure you gain the maximum leavening effect from the baking powder. If in doubt, check out the Youtube episode on egg replacers..
Makes 3 cups

Ingredients

2 1/2 cups arrowroot powder
1/2 cup gluten free baking powder
1 tablespoon xanthan gum

Method

Mix together and store in an airtight jar in the cupboard.

1 egg = 1 tbsp powder mixed into 3 tbsp water