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

Hi,
This was my question to the group and what follows is a
summary........thanks to the 7 that replied.

Fondly, Pat


"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?"


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I don't use eggs at all.  What I do is use the replacer she has in the
recipe and then I add enough to equal the amount of eggs called for.  You
know it is funny, she says that eggs make such a difference.  Well for
the heck of it I tried to make bagels with eggs to see what a difference
there was.  Boy was I suprised when they came out terrible.  They came
out perfectly every time I have made them in the past without eggs.  LOL

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I dont take chances.  I follow her recipes exactly.  When the recipe
calls for egg replacer and eggs, I just do that and all the bread I made
from this book is excellent.

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I just know that Bette Hagman tries to make all her breads, etc., high
protein.  She adds extra eggs and way too much milk to her breads to
increase the protein content.  I personally find the taste of milk
disgusting and can't believe a cup of powdered milk (Equivalent of 1
quart) can do anything positive for bread.  That's why I haven't tried
her recipes.

   I don't believe you would notice anything if you left out 1 tsp of egg
substitute.  Have you tried Carol Fenster's cookbooks?

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Many of Bette's recipes call for "Egg Replacer (Optional)"

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I never add dry egg replacer and I use Scramblers or powdered egg white
for the eggs.  The bread is better than any bought I have had.

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>  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?

yes, although in some of her earlier recipes, she says that the egg
replacer is optional


>  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?
>

Use "egg substitute" (such as Egg Beaters) for fresh eggs if you can't have
eggs.  Egg replacer is something else.

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

you can leave out the egg replacer.

In other words, always use egg or egg SUBSTITUTE. Egg REPLACER is
optional.

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I usually use either dry egg whites or egg replacer in place of egg, with
no harm done.  If you watch the liquid (egg replacer, none, one egg, 1/4
cup or so) I can't see why it should matter.