Kasi, we've discovered that replacing eggs in gluten-free recipes that require 2 or more eggs doesn't work out very well. Because there is no gluten, the flour relies heavily on the eggs for additional structure and support. So when a recipe calls for more than two eggs, it really means they are crucial to the recipe. I would look for a GF recipe that calls for two or fewer eggs. Of course, this is just a recommendation, feel free to experiment! Bryanna@KAF

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