We hear you, Sandy! Baking without eggs is particularly challenging for gluten-free bakers, but we are gradually developing some options. For example, our Gluten-Free Sandwich Bread recipe includes these Tips From Our Bakers for making this recipe egg-free: Using flax in place of the eggs works well. To replace the 3 eggs called for, use 1/4 cup plus 2 tablespoons (1 1/2 ounces) flax meal (the more finely ground the better), blended with 1/2 cup plus 1 tablespoon water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. 1 egg recipe: 2 tablespoons (1/2 ounce) flax meal (the more finely ground the better) blended with 3 tablespoons water. Let it sit for 10 minutes to thicken before using. The flaxmeal egg substitute tends to be our go-to when it comes to gluten-free baking. 

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