<<Disclaimer: Verify this information before applying it to your situation.>> I have celiac and am also allergic to egg albumin (egg white). So, I have been thrilled with several Dr. Shar's products, particularly egg free cookies. However, I have had problems with Baking Mixes B and C in recipes not calling for eggs. Some of the translations from the metric to the US measurement system seem incorrect (I found some recipes for the mixes on Shar's website) and both mixes seem to result in an extremely wet, difficult to knead result before baking. Has anyone used these mixes with better success? Despite my problems, I've had some good white bread and pastries from the mixes, but I think that is the result of luck!