Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 I've had the most success with flax seed gel as an egg substitute in gluten-free bread. It is gooey and much like egg-whites, providing substance and binding to the loaves of bread. It works very well! I've found, though, that the bread made with flax seed gel doesn't have a shelf life quite as long as those made with eggs, so be sure to keep it in the fridge. LaDonna Quote Link to comment Share on other sites More sharing options...
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