OK, I confess.  I am an avowed gluten-free experimenter, I play fast and loose in the overlapping fields of dairy- and nut-freedom, and I can even pinch hit for ingredients like sugar, corn, and soy.   But.  I have long kind of side-stepped the rather pesky issue of eggs. I admit that I don’t have any (as yet identified) egg avoiders in my family, and as the owner of a gluten-free bakery, I felt that I had to draw the line somewhere.  We couldn’t do everything, our focus was gluten-free.  When you take away gluten, you are already working...