Once you delve into GF baking you will most likely find it very hard to remove the eggs from a recipe and still have it come out right, Abby. The egg provides most of the structure since there is no gluten to do that. If you are up for a challenge and don't mind some experimentation then we would suggest starting with a store bought or starch based substitute for the egg. For the butter simply use a vegan baking stick meant for baking and not just a spread. Best of luck!

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