<<Disclaimer: Verify this information before applying it to your situation.>> I want to thank you all for your responses! They have been helpful. Some suggestions I cannot use, but others might be able too. I have also received a few good recipies if anyone is interested, please e-mail me. Roshan It's very difficult to make such foods from scratch. Have you tried Miss Roben's (www.missroben.com) or Gluten Free Pantry(www.glutenfree.com)? I think those internet addresses are correct. *** They sell many mixes and premade items without the ingredients you listed. *** I've given up on bread...I think they are all horrible. For meatloaf, meatballs etc...I use a cup of plain yogurt [can be cow or goat's milk] in place of eggs and bread crumbs. Makes a wonderfully moist product. *** I have CD and my daughter, who does not, is allergic to eggs. She has successfully substituted plain non-fat yogurt for eggs in many recipes. Since I am not allergic to eggs, I have not tried it with the GF flours, but it could be worth a try. *** I only cook GF (for my celiac daughter). However, I love the Carol Fenster recipes (www.savorypalate.com). All of the recipes have substitutions in them so they can be adjusted for a multitude of diets. I have no interest in the company, just a fan. You may want to check it out. *** There is a great cookbook by Roben Ryberg called "The Gluten Free Kitchen". It uses just corn starch and potato starch as the "flours". The breads in the book are pretty good. I especially like the Buttermilk bread recipe. I have altered it a bit for it to be dairy free. I use DariFree in all of my cooking. It is a potato-based milk, in case you have never heard of it. I just add 1 tablespoon lemon juice to the DariFree instead of using buttermilk. You can omit the yeast in all of her recipes (except one I think). They still taste good. The bread recipe doesn't have eggs in it at all. Also, if you don't know already, you can use coconut oil and whip it and use it in recipes instead of shortening. You use slightly less of the coconut oil, about 3/4 the original amount. So, 1 cup shortening would equal 3/4 cup coconut oil. Also, the best thing I have found to replace eggs is a mixture of gelatin and egg replacer. The gelatin sort of evens out the dryness of the egg replacer. If you are interested in this, let me know and I will get the exact amount of gelatin needed for each egg. *** did you try miss robens web? it's missroben.com *** Check out the recipe books by Carol Fenster, and related books by her company the Silver Palate. *** The best thing I have found is Carol Fenster's Special Diet Solutions, a cookbook for all the requirements you list, which I share. You can order it on-line from her website, which you can find simply via any celiac resource. *** I use egg replacer frequently and it works fine for me. Nothing can ever be a real substitute for an egg, close but not exact. You might try looking into diabetic cookbooks for ideas. I just replace wheat with gf flour and they seem to work great. *** Someone told me to use pysillium husks as a possible egg replacer. Haven't tried it yet. *** Try Carol Fenster's book, Special Diet Solutions which is written for healthy cooking without wheat, gluten, dairy, eggs, yeast or refined sugar. If you can't or don't want to buy a copy, try your library, they may have it. Hope this helps, good luck. *** I have had wonderful results using plain gelatin for replacing eggs,( one packet=1 T,per egg, mixed w/dry ingredients) also using baking powder to replace yeast. Hope that helps!! Good Luck *** Carol Fenster has several books with substitutions in them. Look through them in the bookstores or see if you can check them out of the library to see if they will work for you. Chebe Bread is pretty good too and very versatile but it may have some lactose in it. *** The Gluten Free Gourmet (revised edition) has a wonderful recipe for Rhubarb Crumble (that also works for peaches and other fruits), but this recipe only works if you can tolerate butter (which I can). *** I have been experimenting with Hawaiian POI as an egg replacer. It is GF, Fat free, cholesterol free, and is working. It is now available dehydrated, and I am working out the exact formula per egg, but it's about 1/2 tablespoon. *** Try products from Ener-G. They are pretty good with multiple food allergy foods. *** Most baking problems start when substituting eggs or fats. Eggs are a challenge to substitute. In baking, eggs provide richness, color, protein, and tenderness. When beaten, egg whites provide extra volume and air. Eggs also create leavening (or rise) and/or binding. The trick is figuring out the purpose the egg serves in your recipe - is it binding, leavening, or both? A general rule of thumb is to look at the number of eggs required in the recipe. If the recipe calls for 1 egg, typically it serves as a binder. In this case, most any egg substitute will work. Some possibilities (for one egg substitution) include: 1 tablespoon ground flaxseed plus 3 tablespoons warm water, OR 1 tablespoon unflavored, unsweetened gelatin plus 3 tablespoons warm water, OR 1/4 cup ground soft tofu, OR 3 tablespoons pureed fruit or vegetables. If the recipe uses 2-3 eggs or more, the eggs provide leavening. Several good substitutes (measurements are for one egg)include: 1 heaping tablespoon Ener-G Food Egg Replacer(r) plus 2 tablespoons warm water, OR 1 teaspoon low sodium baking powder, 1 tablespoon oil plus 1 tablespoon warm water, OR 1 teaspoon low sodium baking powder, 1 tablespoon cider or apple vinegar plus 1 tablespoon warm water. When in doubt, assume that eggs are in the recipe to provide leavening, and use the second set of substitutes. More than 3 eggs may be difficult or impossible to substitute successfully. And in some cases (e.g., angel food cake and some brownie mixes), only real eggs will work, so check the recipe or box for details. More About Leavening When incorporated in a recipe, baking powder and/or yeast create leavening by giving off carbon-dioxide gas that gets trapped in the dough. Without a mechanism (like a gluten structure) to trap the gases, little to no leavening can occur. Hence, the "door stop" bread. Any baked goods that use yeast can be successfully created using an appropriate amount of baking powder instead. What you give up is the yeast-like taste. If you use wheat-free/gluten-free flour, you need to create a mechanism in the dough to trap the leavening gases. That's where a high-powered (over 220 watt), stand-up mixer with a batter beater attachment comes in. Beating air into the dough gives the leavening products a place to release the gases and allows for leavening to occur. If you're sensitive to corn, and can't use commercial baking powder, make your own. (See below.) Egg Substitute Recipes For One Egg That Provide Leavening- Ip 1 heaping tablespoon Egg-Replacer(r) plus 2 tablespoons warm water. 1 teaspoon low sodium baking powder*, 1&1/2 tablespoon water, plus 1& 1/2 tablespoons oil. 1 teaspoon low sodium baking powder*, 1 tablespoon warm water, and 1 tablespoon cider or rice vinegar. *Note: If a corn-free baking powder is needed, use: 1 heaping tablespoon of the following mixture: -1/3 cup baking soda -2/3 cup cream of tartar -2/3 cup arrowroot starch Blend flours well and store in airtight container.