Jan, you can substitute a non-dairy milk like soy milk or almond milk for the milk in this recipe, and margarine for the butter. Using flax in place of the eggs works well. To replace the 3 eggs called for, use ¼ cup plus 2 tablespoons (1 1/2 ounces) flax meal (the more finely ground the better), blended with ½ cup plus 1 tablespoon water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. And for more information about making gluten-free recipes without eggs, please check out this blog post. Barb@KAF

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