Gluten-Free French Toast

Gluten-Free French Toast

The Spruce / Abbey Littlejohn

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
349 Calories
17g Fat
38g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 349
% Daily Value*
Total Fat 17g 21%
Saturated Fat 3g 14%
Cholesterol 188mg 63%
Sodium 380mg 17%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 11%
Total Sugars 16g
Protein 11g
Vitamin C 0mg 0%
Calcium 118mg 9%
Iron 1mg 7%
Potassium 199mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The basic ingredients of French toast are gluten-free other than the bread. Making French toast is a great way to enjoy gluten-free bread that is often denser than wheat bread. French toast is best with thicker slices of bread.

Gluten-free bread will take up the milk and egg sop well so you will have a satisfying result. Allow the bread to soak long enough that it is thoroughly moistened throughout. So many types of typical white wheat bread just end up soggy and saggy because they are so light and airy (sometimes called balloon bread). If you are cooking for your family or guests, even those who don't eat gluten-free may prefer French toast made with gluten-free bread.

Choose your favorite gluten-free bread to try with this recipe. You can use white bread, multigrain bread, or cinnamon raisin bread. A sweeter bread may go well, but it is fun to try different kinds. It's also a great use of bread that is starting to go stale.

Ingredients

  • 4 large eggs, beaten

  • 1/2 to 3/4 cup milk, or dairy-free substitute, such as coconut milk

  • 1 teaspoon sugar, or honey

  • 1 pinch salt, optional

  • 1 teaspoon pure vanilla extract

  • 8 slices gluten-free bread

  • 2 tablespoons canola oil

  • Sifted confectioners' sugar, for garnish

Steps to Make It

  1. Gather the ingredients.

    Gluten-Free French Toast ingredients

    The Spruce / Abbey Littlejohn

  2. In a shallow bowl, combine the eggs, milk or dairy substitute, sugar, salt, and vanilla, and whisk until thoroughly blended.

    combine the eggs, milk, sugar, salt, and vanilla in a bowl

    The Spruce / Abbey Littlejohn

  3. Dip slices of gluten-free bread in the egg mixture. Allow both sides of the bread to soak up as much egg mixture as it will hold (like a sponge).​

    dip bread into the egg mixture in the bowl

    The Spruce / Abbey Littlejohn

  4. In a large, heavy skillet, heat oil on medium-high. Fry the coated bread slices.

    bread frying in a pan

    The Spruce / Abbey Littlejohn

  5. When one side is golden brown, flip the slices and cook the second side until golden brown.

    Gluten-Free French Toast in a pan

    The Spruce / Abbey Littlejohn

  6. When done, remove the slices to a serving plate. Serve with butter and a dusting of confectioners' sugar and enjoy.

    Gluten-Free French Toast on plates

    The Spruce / Abbey Littlejohn

Tips

  •  While French toast is often served with butter and confectioners' sugar, you can use any of your favorite pancake toppings in addition or instead. Maple syrup is delicious with French toast. Any type of fruit preserves or fruit syrup is another choice. If you have fresh fruit available, make a hot compote by heating crushed or sliced fruit with a little sugar.
  • When cooking gluten free, always make sure your work surfaces, utensils, pans, and tools are free of gluten. Even if you have used a product before, check the label to ensure it is still gluten free as manufacturers can change product formulations without notice.

Variations

  • If you are also avoiding dairy products or eating vegan, use a vegan egg replacer and nondairy milk. Another hack is to use bananas instead of eggs. Just be sure to check that the egg replacer and nondairy milk are gluten free.
  • For fluffier French toast, add 2 tablespoons of gluten-free flour to the egg and milk mixture.