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Chef16

Member Since 15 Apr 2009
Offline Last Active Feb 21 2011 10:44 AM
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Topics I've Started

Egg Free Bread Too Dry

29 January 2011 - 03:08 PM

I'm trying to perfect a gluten free and egg free bread recipe. It's perfect except for the moisture content. I don't want to add to much water or the top of the loaf will collapse as it cools. Right now i'm using Ener-G egg replacer. Any suggestions on balancing moisture without the top sinking in? Would using flax gel work better? Would adding more xanthan gum counteract more water?