Posted 03 March 2012 - 11:10 AM
This is a common and frequent problem with baking gluten-free bread, so it's possible it isn't even related to the egg substitution. Try adding less liquid than it calls for. You probably subbed some liquid for the missing eggs - that may have altered the bread chemistry. Also try putting the bread in a regular oven rather than a breadmaker - you will have more control over how long you leave it in. Don't let it rise above the top of the pan before you put it in. When the timer goes off, touch the top of the loaf. If it's too springy, it needs to bake more. Give it 5 more minutes, test again, and keep testing until the top is firm. You could also poke it with an instant-read food thermometer - it should be 190F before you consider it done. Another option is substituting ground flax seed for the eggs - I'm not sure of the proportions, but you mix the flax seed and water and let it sit before you add it in and it holds the batter together like the eggs would. You should be able to look it up on this site or the web.
I never liked bread anyway.....