Our expert says:
I do not think that you can substitute vinegar for eggs, because eggs are used in baking for specific purposes, namely to capture air (whisked eggs or eggs whites) which make the cake lighter and contribute to rising, and as a binding agent - vinegar does neither of these things. Vinegar when combined with a raising agent like bicarbonate of soda will make baked dishes rise. Oatmeal flour also does not contain the gluten that wheat flour contains which make cakes and other baked goods rise. For recipes that avoid the offending foods, you can try the 'South African Cookbook for Food Allergies & Food Intolerance" by Hilda Lategan. Contact Hilda Lategan, who is also a dietitian, on (012) 546-6410) or send her an e-mail at: email@example.com .
Hope you can find a solution.
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