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gluten free french toast

gluten free french toast
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This cherished family recipe for gluten-free French toast was born out of necessity when a daughter's gluten diagnosis meant traditional breakfast favorites were off the table. It's a game-changer: simple, utterly delicious, and satisfies everyone with its tender, custardy centers and golden, crisp edges. This recipe not only meets dietary needs but also creates joyful memories, proving that nourishing, extraordinary meals are always possible.

Ingredients

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8 slices Gluten-Free Bread
4 Large Eggs
1/2 cup Milk
2 tablespoons Granulated Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamo
Pinch of Salt
1–2 tablespoons Butter or Oil

Instructions

  1. Prepare Your Batter: In a shallow dish or pie plate, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until thoroughly combined and slightly frothy. This forms the delicious custard for your gluten free french toast
  2. Heat Your Pan: Place a large non-stick skillet or griddle over medium heat. Add 1-2 tablespoons of butter or oil, allowing it to melt and coat the bottom of the pan evenly. You want a good, consistent heat for even browning
  3. Dunk the Bread: Take one slice of gluten-free bread and carefully submerge it into the egg mixture. Let it soak for about 10-15 seconds per side. Gluten-free bread can be a bit more delicate, so handle it gently. You want the bread to absorb the custard but not become oversaturated and fall apart
  4. Cook the French Toast: Carefully lift the soaked bread slice, letting any excess batter drip off. Place it onto the preheated skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. The exact timing depends on your stove and the thickness of your bread. Ensure a beautiful, golden crust forms
  5. Repeat: Continue with the remaining slices of gluten-free bread, adding more butter or oil to the pan as needed. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning and even cooking
  6. Serve Immediately: Transfer the cooked gluten free french toast to plates. Serve hot with your favorite toppings. A dusting of powdered sugar is always a lovely touch

Notes

Always use day-old or slightly stale gluten-free bread for best results; fresh bread can become soggy. Choose a sturdy gluten-free bread, such as brioche-style, avoiding overly delicate or crumbly options.

Don't rush the soaking process (10-15 seconds per side) to allow bread to absorb custard fully, but handle gently as wet gluten-free bread is fragile.

Cook over medium heat to achieve a beautiful golden-brown exterior and perfectly cooked interior, using enough fat (butter for flavor or neutral oil for a crispy crust).

Avoid overcrowding the pan; cook in batches to ensure even browning. Keep cooked slices warm in an oven set to 200°F (95°C) while finishing the batch.

To store leftovers, cool completely, then stack with parchment paper between slices in an airtight container or freezer-safe bag. Refrigerate for up to 3-4 days or freeze for up to 2-3 months.

Reheat from the refrigerator in a toaster or toaster oven until warmed and slightly crispy. From frozen, place slices directly into a toaster oven or on a baking sheet in a preheated oven (350°F/175°C) for 10-15 minutes, or reheat in a skillet with a little butter.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-french-toast/