>I haven't been able to find something that holds stuff together like eggs
>do >for muffins or banana bread. Everything turns out so crubly. Do you
>have any >other suggestions?
I use arrowroot powder (same effect as cornstarch except that cornstarch is
genetically engineered and we won't use it). I have not had problems with
things being crumbly. I use 1 1/2 teaspoons arrowroot with 2 Tbsp liquid
(usually soymilk) per egg.
I agree that using the flaxseed recipe adds a flavor that none of us in our
family care for.
Rachele Shaw