Hi Anne, if you're wondering about gluten-free flours that substitute well into regular recipes, your best bet is our Gluten-Free Measure for Measure Flour, which substitutes well for either All-Purpose or Whole Wheat Flour in regular cake, cookie, muffin and other non-yeasted recipes. If you're not allergic to wheat, our brand new Gluten-Free Bread Flour is a great alternative flour in regular bread recipes (although some adjustments will be required). Replacing eggs can be tricky when baking gluten-free, since eggs provide much needed structure in gluten-free baking, but you may find some helpful tips in this blog post. 

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