Using Eggs (or Not)

Many of my bread recipes include eggs, which assist the guar gum and meringue powder in the blend to create elasticity and volume. The eggs also impart their luscious flavor and richness. As I mentioned, if you can’t, or don’t, eat eggs, use an egg substitute like Egg Replacer. Just be sure the egg substitute foams after the water is added. (If it doesn’t foam, it’s not activated and will not do the job you need it to.) To check this, just give the egg replacer a quick whisk before adding it to the dough. Please note that the omission of the meringue powder will affect the blend pretty substantially, so if you attempt to make breads without using it and they don’t turn out as well as you’d hope, this is the reason.