Cooking is an art. Baking is a science. Baking requires that all of the elements in a recipe work together to get the right lift, moisture, and density. When eggs and dairy are removed from a recipe and are replaced with other leavening agents and liquids, a recipe can go south, fast.
One way to combat recipe failure, and ensure great, consistent results is to measure carefully. Use dry measures for dry ingredients and wet measuring cups for liquid ingredients.
There is a slight difference in calibration between wet and dry measures. Keep a set of both in your kitchen to turn out perfect egg-free, dairy-free baked goods every time!
As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!
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