My husband just made this recipe gluten-free for our Sunday morning breakfast. He doubled the recipe because we don't have a small cast iron skillet but we do have 10-1/2 x 2-1/2 cast iron skillet. It came out perfect! He oiled the skillet beforehand with a tbsp. of olive oil, making sure to get it all the way up the sides. He substituted a mix of half almond flour and half cornstarch for the flour portion of this recipe. He had his with lemon juice and confectioner's sugar, I had mine with cinnamon-sugar butter. Yummy! We now have half of one left in the skillet because we didn't want to be pigs. Is it lunch time yet? :-) Terrific! Thanks for sharing your successful GF variation - Happy Baking! Irene @ KAF

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