Ellen, we get asked a lot about egg-replacements in gluten-free baking, so we actually have a whole, helpful blog article on the topic: http://bit.ly/1Ufv87h As you'll see there, because of the multi-faceted role eggs play in gluten-free baking, not all gluten-free recipes are prime candidates for egg substitution. One like this that calls for relatively little egg, however, should work just fine with a replacement like rehydrated flax meal (see the link above for more detail). Happy baking! Mollie@KAF

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