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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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.
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!