French Toast [gluten-Free, Lactose & Casein Free]
A delicious french toast recipe designed for use with gluten-free breads. It is lactose and casein free if you use ghee, or completely dairy-free if you use a dairy-free margarine (such as "Becel Vegan"). Serve with maple syrup and fresh fruit. I made this with Food For Life's Brown Rice Bread but you can use it with any store-bought or homemade GF bread. Bon appetit!
- Ready In:
- 4 slices gluten free bread
- 2 medium eggs
- 2 tablespoons orange juice
- 1⁄4 1/4 cup rice milk (plain or vanilla) or 1/4 cup soymilk (plain or vanilla)
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon vanilla extract
- 2 tablespoons ghee or 2 tablespoons margarine
- 2 teaspoons honey
- Whisk together all ingredients except ghee/butter/margarine and bread in a pie pan or small baking dish until thoroughly blended.
- Heat ghee, butter or margarine in non-stick pan or griddle over medium-high heat.
- If you're using a dense bread, such as those from Food for Life, Soak for 3-5 minutes on each side.
- If you're using a homemade bread or a softer or more crumbly bread, soak for only 1-2 minutes on each side.
- Using a fork or tongs, remove each slice of bread from the liquid and allow excess liquid to drip off.
- Place in hot ghee/butter/margarine and cook on each side until browned.
- Serve immediately with maple syrup, jam and/or fresh fruit.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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This was a huge help! Thank you to whomever posted this. It's a very good GF LF rendition of a familiar comfort-food classic. <br/><br/>I'm a new dad for a little one who seems to have inherited my dietary constraints (gluten, lactose, acidic foods, onions). I'm also an in-kitchen husband to a type-1 diabetic woman. <br/><br/>I had some week-old GF bread that worked wonderfully with this French Toast recipe. Momma loved it, and I'm hoping that baby will enjoy it too (in a few hours, via mom's breastmilk).<br/><br/>My only suggestion for improvement of this recipe would be to reduce the amount of liquid. It seemed a little runny to me. Granted, I used rice milk, which is less viscous than soy milk or other cows-milk substitutes. But I had to add an extra egg to make it less runny.<br/><br/>Also, just for my own preferences, I added some ground coriander seeds (1/4 tsp, crushed on my chopping block). It adds a certain sweetness (reminiscent of 1970s era Fruit Loops by my reckoning), without adding any sugar, fructose, glucose, etc.<br/><br/>Anyway, I'm so glad this recipe was posted here, waiting for me to find it during a Sunday morning google!
This is SOOOO good! We've just started a GFCF diet, and I couldn't stand the brown rice bread, so I used it in this and it was amazing, perhaps better then 'regular' french toast! I did add some extra OJ, but had plenty of liquid - I think i got a total of 6 pieces. Be careful though, as if you leave your bread in the liquid too long it will dissolve/break apart! I can't wait to make a big batch of this for the freezer!