Eggs are key to the rise and structure of this loaf, but you're welcome to try using a commercial egg replacer if there is one that you've had success with in the past. You're also welcome to try using golden flax meal blended with water (full substitution instructions here), knowing that the final loaf will be slightly denser and less high-rising than it otherwise would be. Either of these options (a commercial egg replacer or flax meal) will work better than just egg yolk alone. If you decide to give it a try, we wish you good luck and happy GF baking! Kye@KAF

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