In gluten-free baking, eggs serve three critical functions: leavening (whipped egg whites provide lift), binding (egg proteins hold the structure together), and moisture (egg yolks add fat and liquid). When replacing eggs, you need to identify which function matters most for your recipe. For leavening, aquafaba whipped to stiff peaks is unmatched. For binding, flax eggs or chia eggs work well. For moisture, applesauce or yogurt can substitute. The key is rarely a 1:1 swap — you often need to combine multiple replacements to replicate all three functions.
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