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gluten-free eats
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The prospect of cranberry-orange muffins
Date: 2019-09-17 11:24 pm (UTC)My batter's very thick because I use applesauce and a little water.
Can you tell me more about this applesauce substitution? I've read (but not tried) subbing applesauce for eggs, which led me to think it would have a clumping effect. Is there an underlying theory (intuition) when substituting for straight liquid?