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Egg Free Bread Too Dry

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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?

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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?

I have the same problem. The only bread that comes out well is the zucchini bread listed here under the recipe section. I use ground flax instead of the eggs.

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One of our posters here, for her buckwheat bread, perfected it by adding some baking powder as well as the yeast. This bread does, however, have eggs, but the trick might work for non-egg bread too.

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I have the same problem. The only bread that comes out well is the zucchini bread listed here under the recipe section. I use ground flax instead of the eggs.

Bette Hagman's gluten-free Caraway Soda Bread does not have eggs. It does call for 1 cup of sour cream, though, if you can tolerate that. It is delicious and comes out perfectly everytime.

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What kind of gluten free flours or nut meals are you using ?

What recipe ?

Remember, Rice- Tapioca is the Hockey Puck of Champions. :P

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