In addition to gluten-free, I've been baking egg-free and dairy-free of late as well. This recipe is a great place to start if you're baking for someone who has multiple allergies or problems with cholesterol.
I concocted the recipe using my Mom's gluten-free, egg-free banana bread recipe as a starting point, and playing around with egg and butter substitution.
My Mom generally substitutes half a large mashed banana per large egg in a recipe for sweet baking.
For sweet or savoury baking, I've begun substituting 1 tablespoon of whole flax seeds and 4 tablespoons of water per large egg in recipes.
You can also use chia seeds in the same proportions without needing to grind them first. They have the benefit of being milder tasting than flax seeds as well.
Egg-free doesn't have to be scary. Have fun with it.
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