I wanted to give a little information for how I substitute some things to make recipes conducive for my weird diet.
You can substitute pumpkin puree for eggs. I haven't figured out the exact measurements, but I'll get back to you.
You can substitute 1 Tablespoon Flaxseed Meal and 3 Tablespoons water for each egg in a recipe.
I substitute almond milk when recipes call for cream, rice milk, when just asking for milk. I buy these on sale at my local dollar store.
I use applesauce, sometimes paired with a dash of olive oil, for butter.
When I'm feeling really decadent, I'll use Smart Balance light or Earth Balance, dairy free butters.
For all purpose flour, I use a mix. I never use one type of flour, (although I'm researching what's been done with single flour recipes, and it's promising and more affordable...to be continued...) Typically, I use half cornstarch and half rice flour. The cornstarch lightens the graininess of the rice flour. Sometimes, I'll cut the corn flour with a bit of masa flour, if I want a slightly denser dough. Sorghum flour has the best taste for pies and cookies, I feel.
It's pricey, but it lasts forever. I only use 1 teaspoon for breads, 1/2 teaspoon for pancakes and cookies.
I hate sugar but I hate high fructose corn syrup more. I like to use raw organic sugar, which I buy from costco to save money, or honey. Honey is so expensive, (I'm seriously thinking about doing a beehive this year,) so when I substitute, I only do about half. Half sugar, half honey. If you substitute all honey in a recipe, you should be fine, unless the recipe calls for more than 2 cups of sugar. Then cut it down by 1/4 cup for each cup. SO you'd use 1 3/4 cup honey instead of 2 cups of sugar a recipe calls for.