For Egg-Free: To make this bread egg-free, replace each egg with 2 tablespoons liquid from a can of cannellini beans plus 1 tablespoon additional fat (butter, margarine, hydrogenated palm oil, etc).
Hard, Dark Edges: If any of the top edges become too hard or brown, you can use a microplainer or grater to grate it right off and baste with butter or margarine to soften.
https://glutenfreerecipebox.com/gluten-free-teff-nut-bread-recipe/