Hi Beverly, this gluten-free sandwich bread recipe does have some extra recommendations in the Tips From Our Bakers section when it comes to substituting flax meal egg replacers as well as baking in a bread machine:  Egg-free: 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. 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. For the bread machine I would recommend adding the additional flaxmeal "egg" as described in the "1 egg recipe" above, along with the addtional flour, as described here:  Bread machine: Use an additional 1 large egg and 1 ounce (3 tablespoons) gluten-free flour. For best results, use a bread machine that has a pre-programmed gluten-free setting.

Because gluten-free bread recipes rely more heavily on eggs as a structural component than other gluten-free baked goods, I think flaxmeal eggs are going to work better than applesauce as an egg replacer. 

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