The naturally glutenfree baking is realy not a problem for me at all. But then i found i am (hopefully temporarily) intolerant to eggs, and that messes with everything. That is my main ingredient in most things that i bake, like breads, rolls, cakes, muffins, pancakes, cookies and everyhting else. I also prefer to make everything healthy (also cakes, cookies etc), I don't use sugar but erythritol and stevia, I make most things with not alot of carbs and stay away from most prossesed foods. I am not on a strikt lowcarb diet, though, and do allow some things like eggsubstitute, healthy glutenfree flour mixes occasionally and so on.
I also suspect I have issues with yeast, so I am staying away from that for a few weeks to see what happens.
Any tips, advise or recipes?