The problem is I’m trying to make them and it says to add baking powder but baking powder is not listed on the ingredient list nor how much to use. If I get a chance to make them when somebody lets me know I will probably increase my rating I hope so I’m looking forward to these. UPDATE: After poking around the Internet I came up with probably needing to use one and a half teaspoons of baking powder which is what I did. I’m not sure whether I’ll use a little more next time or not or if anybody will let me know what this recipe calls for. Starting with the premise that any low-carb bread of this nature is not going to have a real bread like texture but it’s going to be a bit more crumbly I found this bread to have a good flavor and even though very thin I was able to slice it into two pieces for a sandwich. It’s a little high in calories but I’m sure I’m going to make it again. Yes it has a bit of an Eggy taste of course it will considering the number of eggs in it but when using it in a sandwich you don’t notice that at all. I ate one plain and I used one for a sandwich. I like them both ways. I did find that Mine turned out not to be a batter so much as a very light oily dough so I ended up having to pat it into the pan rather than pour it but it still turned out well in my opinion.