I made this recipe GLUTEN FREE by replacing the baking mix with 3/4 cup GF bread crumbs and my marathon running husband who needs carbs and hates anything GF loved it. I sautéed the onion, some baby portabello mushrooms, and some garlic salt first and put it into the pan, then added the mixture of milk, egg, and breadcrumbs. Mistake. Not enough of the egg mixture to cover the pan, and when I mixed it IN the pan it messed up my nonstick mojo (I had buttered the 9x13 dish.) Next time I will mix it all first as directed OR I will use little bread cubes with my favorite gluten free bread, then pour the thinner mixture that is missing the breadcrumbs over the cubes and let it soak overnight before cooking. Last night I was in a must cook now and eat now situation. My husband used tabasco sauce, I wish I would have spent a little more time adding spices, or the tomato on top as suggested. I was grateful to find this recipe late last night and will make it again with many variations.
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I made this recipe GLUTEN FREE by replacing the baking mix with 3/4 cup GF bread crumbs and my...