<<Disclaimer: Verify this information before applying it to your situation.>> Hi to all, 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? I will summarize...... Thanks in advance. Pat