Hi Marlene! You sure can make this gluten-free bread with an egg replacer. We recommend using flax in place of the eggs — to replace the 3 eggs called for, use 1/4 cup plus 2 tablespoons (1 1/2 ounces) flax meal (the more finely ground the better), blended with 1/2 cup plus 1 tablespoon water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. Happy GF baking! Morgan@KAF

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