Hi Deidre, we do have this helpful blog on egg substitutes, although, as noted in the blog, replacing eggs in gluten-free recipes can be especially difficult, since many gluten-free recipes depend on eggs for structure (in the absence of gluten). I consulted with one of our more experienced gluten-free bakers and she loves using pumpkin puree as an egg substitute, so that might be a good one to try in this recipe. Another egg replacer that we often recommend for gluten-free baking is a flax meal egg subsitute. As far as the gluten-free flour goes, I would recommend using our Gluten-Free Measure for Measure flour rather than our Gluten-Free All-Purpose flour. Our Measure for Measure was developed as a substitution flour to be used in regular cake, cookie, muffin and other non-yeasted recipes one to one in place of either all-purpose flour or whole wheat flour; this flour already contains xanthan gum, which also contributes structure in gluten-free baked goods. For more on how to choose the best gluten-free flour for your baking project, check out this blog post. 

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