I tried Ener-G egg replacer in a batch of cornbread and it turned out like a brick. I made sure it was well blended with the water before adding it to the recipe as directed. I probably should mention that the cornbread was gluten free, from bob's red mill. I had made the cornbread once before with real eggs and it turned out fine - or as fine as it could be for gluten free. If you have to cook gluten free then you know what I mean
Should there be a noticeable difference in baked goods with Ener-G egg replacer? Did I just set my hopes up too high?