bitu

You might also want to try a slower rise, at about 80 degrees. In my experience, a slower rise makes the loaf more stable and less likely to fall after baking.

With regards to Udi's bread being a dough consistency as opposed to a batter: I think this is accomplished purely by the technique used in making the dough. I suspect that the water may be boiled, added to the starches, mixed, and allowed to cool before proceeding with the other ingredients. I will experiment some using riceguy's original formulation.

egg replacer is made with tapioca and potato starches, will whip somewhat, but not to the meringue consistancy of real egg whites.

Just stumbled upon this topic; very interesting. Beating eggs and sugar is a common technique used in gluten baking, referred to as "ribboning." You beat them together until the mixture thickens, and falls from the beater in ribbons that sink slowly back into the surface of the mixture. It does impart lots of tiny bubbles that help with the rise. This technique...