Hi, Cheryl. That very much depends on the recipe. We've had some success with egg replacers like EnerG; some quickbreads (muffins, pancakes) do pretty well with ground flax and water mixed together and allowed to sit for 10 minutes before adding to the recipe. I'm sure our Baker's hotline can give you more specific hints, tailored to what you're baking. Give them a call or chat. Susan

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