Maxine, we have a recipe for making an egg replacer using a blend of different food starches on our websiteif you are looking for an alternative to flax seeds. You could also consider using chia seeds instead of flax seeds in the same manner of adding it to cold water and allowing it to thicken. Please note that eggs are an important structural component of gluten-free baking, so without them you should expect your baked goods to be more dense and have a different mouth-feel. Because of these factors, you might be more pleased with the results if you aim to make a pound cake recipe instead of a cake that is supposed to be light and fluffy. Happy baking! Kye@KAF

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