Pastafaba: a handy egg substitute



Flatbread made with Pastafaba

Here’s a handy hint I am so happy to share. I accidentally discovered this in the cluttered laboratory known as my Kitchen. It’s essential for vegans or gluten-free bakers who want to try a spongey, egg-flavoured bread that holds together well.

It uses the magic of Pastafaba – the leftover stock from cooking Gluten-Free pasta. I’ve always used and only used San Remo Gluten-Free pasta, so I can’t vouch for any other brands except this one.



  1. San Remo’s Gluten Free Spaghetti
  2. Gluten Free Flour Mix – ideally a Tapioca and Rice mix, but whatever suits your fancy.
  3. Salt
  4. Warm Water
  5. Baking Powder
  6. Oil
  7. Apple Cider Vinegar


  1. Cook the Spaghetti
  2. Pour the leftover water into a large bowl or something. Don’t tip it into the sink!
  3. Eat the Spaghetti. You’ve earned it.
  4. Now that the leftover stock has cooled, pour it into jars. It should be like a slimy, translucent goo. This is your Pastafaba!

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