Interesting, indeed! We have two helpful resources for you, Jeanette. First is our Gluten-Free Measure for Measure Flour: You can use it to replace the regular flour in any recipe that doesn't call for yeast. For gluten-free yeasted baked goods, use a designed-to-be-gluten-free recipe like these here. As for the eggs, I like using Golden Flax Meal blended with water as an egg replacer. (Check out the full instructions for making a successful swap here.) This works best when there's only one or two eggs in a recipe. Your results may also vary in some of the gluten-free recipes that use eggs as a primary binding ingredient. Look for recipes with fewer eggs and start there to increase your chance of success. Good luck, and happy baking! Kye@KAF

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