<<Disclaimer: Verify this information before applying it to your situation.>> For some reason (I don't know) I seem to have developed a sensitivity to eggs (yolks and whites) since going GF (constant eggish gas). I'm new to GF baking, so this poses a slight problem when trying to modify Bette Hagman's recipes for baking breads and making pancakes. I saw a recipe on the net stating to use 1 heaping tablespoon of soy flour and 2 tablespoons of water. Well, I tried that and my baking batter seems to be lacking enough liquid (quite stiff) and doesn't seem to rise much when baking. Anyone have success using this method or know of how much and what kind of liquid to add? Using Flax as a substitute is too strong tasting and Ener-G Egg replacer leaves a weird after taste. I'd appreciate some pointers and added suggestions. Also, has anyone developed a sensitivity to eggs after going GF? Thanks Takiyah - Georgia