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Hi listmembers
 
First of all I wanted to say a big THANK-YOU to all the people who
replied to my query about bad reactions I experienced with Bagels and
Salem crumpets from Betty Hagmans recipes.
One person suggested corn might be a problem, and one person tapioca.
 
Several people questioned the source of the vinegar (it was rice)
A couple of people reported problems with bean flour.
Two people suggested I might have an egg allergy.
Lots of people mentioned a problem with Xantham gum, a possibility I
hadnt even considered!
 
After some detective work and a very sore stomach, it looks like eggs
and Xantham gum might both be culprits, with Xantham gum the worst.
How depressing! Which leads me to a couple more questions:
Can I use egg replacer with more or less the same results in any
baked goods, or has anyone found limitations to its success?
Also, is guar gum a good substitute for Xantham gum?
 
Again many thanks for your wonderful support!
 
Cheers
 
Amanda