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I was experimenting with a well-known egg substitution to see if 
ground golden flaxseed mixed with boiling hot water, about 1 Tbsp per 
1/4 cup water per egg steeped for 10 minutes, would be acceptable 
for use in my Oat Sorghum Banana Yoghurt Bread recipe.  I was 
greatly surprised to find that the resulting flaxseed bread not only was 
acceptable, but tasted as good if not better than the bread made with 
eggs, and even more surprised that the bread had very little 
shrinkage, no tendency to cave in, perfectly straight sides, and greater 
volume and height than the same bread made using eggs.  A complete 
description of this bread and revised recipe with side by side 
comparison photos of the bread made with eggs and with flaxseed can 
be found at http://www.gfbakingpans.com/tipsrecipes.html .

I haven't seen any mention of flaxseed having this effect on bread 
baking before.  I thought I would share this with you, and see if 
anyone else has had similar experience using golden flaxseed as a 
substitute for eggs.  Using flaxseed in place of eggs may be a way to 
increase bread volume more readily than using hard to get ingredients 
such Expandex.  Eggs themselves may be a contributing factor to cave 
ins in GF breads.

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