Clear Gel in place of methylcellulose has the advantage of being much cheaper and more readily available than methylcellulose. If flour is the only ingredient that contains gluten, then you can convert it to a GF recipe.
Many manufacturers use wheat flour to keep spices from clumping.
It adds moisture and helps bind ingredients. It is a welcome addition to bread recipes with gluten-free flours. Besides commercially prepared Egg Replacer, Flaxseed can be used as an egg substitution. Mixing one tablespoon ground flaxseed with two tablespoons warm water for each egg. Let it sit after adding.