Since I have to follow a strict gluten-free diet, eliminating all wheat, rye, oats, and barley, I often take wheat based recipes and substitute gluten-free items. My favorite gluten-free flour mix is from Karen Robertson's book Cooking Gluten-Free. She has a website: http://www.cookingglutenfree.com and you can get the recipe there.
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Here's the way French Toast has been made in my family for at least 4 generations - but until I got into high school, we called it "egg-bread", as my back-country French-American grandparents had. Everyone I make it for loves it!
The mayonnaise in place of the butter makes the bread toast evenly and gives a similar yet different crispiness. This is how they made it on the grill at a diner I used to frequent, the kind where the grill is behind the counter and you can watch. CAUTION: using low fat or no fat mayo or even miracle whip will change the outcome of the final product, the first 2 contain water and the second sugar that does not act in the same manor as an oil or fat sub.