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Hi to all,

I have Bette Hagman's book called "The Gluten Gourmet Bakes Bread" and
most of her recipes call for egg replacer (1 tsp) in the dry ingredients
and and fresh egg or two in the wet ingredients.

Does this mean that the recipes "needs" to use both?

If I can't have eggs then would I use just the egg replacer amount
stated in the dry ingredients or should I increase it when leaving out
the fresh egg?

If I can use eggs, can I leave out the egg relacer in the dry
ingredients and not replace it with anything?

I will summarize......

Thanks in advance.

Pat