Learn how to make the best gluten free French Toast! It’s easy to make with basic kitchen staples that you probably already have on hand. Dairy free option available!
French toast is my jam. I can’t not order it whenever I see it on a breakfast menu. Thankfully for the sake of my waistline that’s not too often otherwise I’d be in trouble.
Now I reserve my French toast eating to special occasions like holidays….or when the last few slices of bread in a loaf are too sad and stale to eat on their own. You know – those kind of special occasions.
So let’s get to it!
How to Make: Perfect Gluten Free French Toast
Altogether this recipe is made up of only 6 basic ingredients that are probably already in reach: Milk, eggs, gluten free bread, vanilla, cinnamon and salt. You’ll also need a little bit of butter or oil for frying.
To break it down a little more:
Mix: Whisk together the eggs, milk, vanilla, cinnamon and salt. To save yourself a little extra cleanup, you’ll ideally want to choose a shallow dish that will also work for dipping later.
Dip: Once mixed, dip each piece of bread into the prepared batter. Make sure to fully submerge and flip each piece of bread over to fully coat. Don’t be afraid to let thicker slices bread soak for a minute or two – gluten free bread often needs a little more time than regular gluten bread.
Cook: When you’re ready, fry each slice of bread in a little bit of melted butter or oil over a medium heat for about 4-5 minutes on each side. Make sure your butter or oil is hot before adding the bread so you can achieve a nice, crispy crusting of batter.
Serve: Serve up with some fresh fruit, a sprinkling of powdered sugar, maple syrup, honey or whatever your favourite French Toast/pancake toppings might be. If you’re not serving this immediately you can keep these slices warm by laying out on a large baking sheet in the oven at about 200°F/90°C.
French Toast Tips & F.A.Q.’s
- For crispier French Toast:
- Mix in 1/3 cup gluten free all purpose flour (rice flour will also work well) into the batter. OR
- After dipping each piece of bread in batter you can then dip each piece in a plate of chopped nuts.
- Freeze for later:
- Arrange each piece of cooked and cooled French toast on a baking sheet in a single layer and place in the freezer for about 30 minutes to harden and semi-freeze. Then transfer to a freezer safe bag or container and store up to 3 months.
- Reheat from frozen:
- Just like my gluten free waffles, you can pop these in a toaster oven and cook until heated through. If you warm these up in a toaster make sure you haven’t added any additional toppings or nuts as they will likely burn and smoke inside the oven.
- To reheat in the oven, arrange on a large baking sheet and bake for 10 minutes at 350°F/180°C or until cooked through.
What’s the best bread for gluten free French toast?
- Any type of gluten free bread will work! Use anything from bagels, to brioche to a basic gluten free bread loaf. You can even go next level and use a dessert loaf like banana bread if you really want to impress your friends and family.
- Stale bread is always good! French toast is perfect for breathing life back into sad, stale pieces of bread that are well past their time. If you ever find yourself in possession of some leftover bread that is no longer good – make french toast (or croutons)!
Can I make this dairy free?
- Absolutely! Any type of milk will do here. I usually use almond but you can also go for coconut, oat, soy, rice etc. If you can include dairy in your diet you might also enjoy using half and half or heavy cream for an ultra rich toast.
Can I make this egg free?
- Instead of eggs, increase the milk you use to 1 cup and add in 1/3 cup corn, arrowroot or tapioca starch. Everything else will remain the same.
- You’ll also need to double check that you’re using an egg free/vegan + gluten free bread which can sometimes be tricky to find in store.
Don’t forget to #asaucykitchen on instagram if you make this Gluten Free French Toast! We love seeing what you make! You can also post your pictures to my facebook page!
- 2 eggs
- 2/3 cup (160 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 tsp salt
- 4-6 slices thick gluten free bread
- Butter or oil for frying
- Beat the eggs, milk, vanilla, cinnamon and salt together in a large, shallow bowl.
- Dunk each of the bread slices in the egg mixture. Allow each slice to fully submerge and soak in the eggs.
- Heat some butter or oil in a large frying pan over a medium-high heat. When the butter/oil is hot, fry each slice of bread in the pan. Fry each side until browned and slightly crispy and then flip over the fry the other side. Each side should take 4-5 minutes. Repeat until all pieces of bread are cooked.
- Serve warm with maple syrup and enjoy.
Make it Dairy Free: Use any type of milk - dairy or non dairy
Make it Egg Free: Instead of eggs, increase the milk you use to 1 cup and add in 1/3 cup corn, arrowroot or tapioca starch. Everything else will remain the same. You'll also need to double check that you're using an egg free/vegan + gluten free bread which can sometimes be tricky to find in store.
Serving Size:1 slice Calories: 209Total Fat: 11gSaturated Fat: 4gCholesterol: 109mgSodium: 352mgCarbohydrates: 19gFiber: 1gSugar: 4gProtein: 8g
Other Gluten Free Breakfasts you Might Enjoy: