Gluten-free french toast
Breakfast this fine morning was gluten-free french toast.
I made a lovely batch of Coffee-Molasses bread from a recipe I got through Whole Foods just before Christmas, but I forgot to add the xanthan gum and so the bread was, well, very very crumbly.
This morning, I decided to rescue the bread by turning it into french toast, and it turned out delicious! This obviously isn't egg-free, so I did cheat a bit on my allergies, but an occasional egg isn't too bad.
The french toast was delicious.
- a few slices of Whole Food's Coffee-Molasses Gingerbread made gluten-free by adjusting the flour and remembering to add xanthan gum
- one egg
- equal amount of rice-milk, coconut-milk or other non-dairy milk to match the amount of egg
- something like 1/8 tsp of vanilla powder or other nice spice
- something like 1 tsp of sugar
- any other spices or flavorings you like (I cheated a bit by adding imitation butter flavor, and that was nice!)
- Combine all non-bread ingredients into an egg wash
- Heat a cast-iron skillet to temperature at medium heat
- Dunk your slices in the egg wash (both sides)
- Cook in the skillet for about 5 minutes a side (or as long as you need - don't burn your egg!)
Note: these are actually better without maple syrup.