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

O. K.  I am confused!   Many of Bette Hagman's recipes call for egg
replacer.  I understand it is a powder product available through Ener-G
foods and that it is used for leavening.

In many of those recipes we already have eggs and or egg whites, why do
we also need egg replacer?  Is there another item commonly found in most
kitchens that can be used instead.  Will the absence of egg replacer
cause yeast breads to be smaller and more dense?

If I must buy egg replacer, is there a product that will fit the bill in
most major supermarkets or do I have to special order it.

Thanks,

Shelly
N. Calif.