Gluten-Free Baguettes (Egg-Free!)

Many of you who are baking the gluten-free breads from our book have asked about making the dough without eggs. I had heard that using ground flax as a replacer was an option, but honestly I doubted it would work. Well, I am happy to report that I was wrong. I’m not sure yet about the science behind this substitution, but it works and provides a wonderful alternatives for those with egg sensitivities.

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