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