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Hello fellow-list members.

I need your help.

I've recently started experimenting with several baking
techniques/recipes and have come across one consistent problem. Baking
with rice flour often produces very grainy products.

What I'd like to know is, if anybody has any tips/tricks for dealing
with this.

Another baking problem I'm having is, I'm allergic to eggs, and using
Egg Replacer. Foods often stick or don't rise as well, but they
definitely don't brown the way that "regular" foods with real eggs do.
Does anybody have any input for this?

I will summarize, and thanks in advance.

Andrea