Hi Terry, we're glad you asked. Eggs tend to be a critical component in gluten-free baking, as eggs often help provide some of the structural support that would otherwise be offered by gluten. You're more than welcome to experiment with using different egg replacers, knowing that your bread might have a slightly different texture than what you'd expect. (In general, we like using golden flax meal blended with water like this to replace eggs.) If you decide to give it a go, we wish you good luck and happy baking! Kye@KAF

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