Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: whisk the eggs till frothy. add remaining ingredients, and mix well. over medium heat, lightly grease skillet with shortening (butter will burn very quickly, so exercise caution if using butter). i use a paper towel, so i can use it repeatedly, with every 2 or 3 pans of french toast. dip each slice of bread into the egg mixture, on both sides. do this quickly, so as not to completely soak the bread. cook in skillet over med/med-high heat for approx 5 min per side. you may need to flip more than once to get th e desired golden-brown color. serve with butter and powdered sugar, or preserves (my favorite) or syrup.

Target recipe: lay cinnamon rolls in a sprayed 8 1/2 x 4 1/2-inch sprayed bread pan and push them together to remove any air pockets. cover with sprayed plastic wrap and let rise until double in size. remove wrap and bake at 350°f 20-25 minutes. remove from pan to cool before slicing. combine eggs and beat well. dip bread slices in egg mixture and cook in a sprayed electric frying pan heated to 350°. caramel syrup : combine buttermilk, sugar, butter, corn syrup and baking soda in a 4-quart saucepan. bring mixture to a boil and reduce heat to medium low (make sure it continues boiling). cook, stirring continually for 8-12 minutes or until the syrup reaches a rich golden brown color. remove from heat and stir in vanilla.