<<Disclaimer: Verify this information before applying it to your situation.>>

I don't eat much bread. I order some to keep on hand and have made some from
mixes in the past. I am going to a party tomorrow and am bringing an
appetizer. I thought I'd make a round GF bread, hollow it out and fill it
with a spinach dip. I don't have any mixes on hand, but I do have Bette
Hagman's book.
Almost all of the yeast breads in the book call for using egg replacer. I
don't have any because I never had the need of it. My question is whether or
not I need to add egg replacer to the mix. Can something be substituted for
it?
I originally thought to just add an egg, but in searching the archives, it
looks like egg replacer is a blend of flours. (?) I am confused. Can someone
help?
Thanks,
Linda on Long Island

*Support summarization of posts, reply to the SENDER not the CELIAC List*