I was wondering how I could adapt this recipe in two respects. One, I need it to be egg free. I have not had success with egg free bread. it is always dense. My relative cannot tolerate eggs. If you can help me make this egg free that would be great. I think I would need to increase baking powder/baking soda to get a decent rise. Secondly, I would like to try this recipe with the new GF bread flour (wheat starch). How could I adapt this recipe to the new flour that is now available? Thanks in advance!

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