Barb, the eggs help bind the gluten-free dough, which can otherwise be crumbly. We recommend including them for best results, if possible. If you'd like to include some sour cream, you can use 8 tablespoons (1 stick) of butter and add in 6 tablespoons of sour cream. It should add additional moistness as well as a pleasant tang. Happy baking! Kye@KAF

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