I used Udi's GF white sandwich bread, almond milk, Daiya cheddar shreds, Melinda's Hot Sauce (GF), and dried spices instead of fresh. I also decreased the number of eggs and bread slices, as I had a little less meat than the recipe called for. With these changes, it was still a delicious dinner...and it was gluten free! Served it with some mashed potatoes, yum!
Here's the link to the recipe, along with Ree's oh so fabulous pictures of everything step by step....Enjoy!
This recipe is linked to Allergy Free Wednesdays at http://glutenfreepantry.blogspot.com/2012/02/allergy-free-wednesdays-blog-hop-week-2.html