>>###The key to going egg-less was the baking powder. I read it somewhere
a while back, but didn't write down the proportions. I've also done it
with pancakes with success. The ratio that has worked for me so far is
1 Tbsp baking powder per cup of flour. I'm curious if it will work in
quick breads too . . I'll let you know soon. Jeannette>>
Another egg substitute is to substitute 1 heaping Tablespoon of Soy Flour +
1 tsp. water in place of 1 egg. Works great, I've used it numerious times in
all types of recipes.
Connie
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