Hi Barbara, egg-free and gluten-free baking gets tricky; gluten-free baked goods get the structural support that they would otherwise get from gluten from eggs in most recipes. So by replacing the eggs as well, you're likely going to send up with baked goods that are a bit crumbly and delicate. That being said, they can still be delicious! If you're eager to give it a try, we recommend starting with golden flax meal as the egg replacer. You can find full instructions on how to make the swap successfully on our website here. Good luck, and happy GF baking! Kye@KAF

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