Hi Glenda, it can be a challenge to bake when so many ingredients are off the table, but let's see if we can help. The milk is easy to replace: simply use your favorite non-dairy, plain, unsweetened milk. (Soy milk works well.) We typically recommend replacing the eggs in a recipe with Golden Flax Meal blended with water, but eggs are crucial to the support and structure of gluten-free baking. It's likely that the bread would come out dense and heavy using this replacement. Instead, you might want to try using another commercial egg replacer, or perhaps trying a recipe that's designed to be made without eggs. (We don't currently have one on our website, but there are some provided by online bloggers, like this one.) You might also want to consider making something that's not bread but more like a biscuit, and replacing the flour with our Gluten-Free Measure for Measure Flour. Bread can be particularly tricky to adjust while biscuits can be more forgiving. We hope this helps! Kye@KAF

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