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Nope! Sometimes there is risk of cross contamination due to the processing location of the oats, so if you want to be extra cautious, you can go ahead and buy certified gluten free oats.
Hmm, the egg yolks are important part of the base as they add richness and fat, so I'd be weary of making that substitution. Using stevia or splenda instead of honey sounds fine! I'm not too sure how much you'd want to use, but i'm sure you can adjust it to taste :)
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The Science of Biscuits
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