Ingredients

The following ingredients have 7 Servings
  • 6 to 8 Slices of Gluten-Free Bread (lightly toasted or stale)
  • 1 Cup Unsweetened Light Canned Coconut Milk (or other non-dairy milk)
  • ¼ Cup Chickpea Flour
  • 2 TB Granulated Sweetener (or preferred granulated sugar, to taste)
  • 1 TB Nutritional Yeast
  • 1 Tsp Cinnamon
  • ½ to 1 Tsp Pure Madagascar Bourbon Vanilla Extract

Instruction

  • Prep your gluten-free bread by lightly toasting it in a toaster until the outside is just slightly crisp or leaving it out on paper towels overnight to dry.
  • In a wide shallow bowl, whisk together the non-dairy milk, chickpea flour, sweetener, nutritional yeast, cinnamon, and vanilla until there are no lumps.
  • Heat a non-stick skillet on the stove with a pat of butter over medium heat.
  • Dip each bread slice in the eggy mixture for about 10 seconds with both sides submerged. Let excess mixture drip off before immediately placing the dipped bread on the hot skillet.
  • Pan-fry the bread for 3-4 minutes on each side until the bread is golden brown and crispy.
  • Repeat the process for the remaining bread slices, making sure to stir the eggy mixture between slices. Add more non-dairy milk to the mixture if needed.
  • Keep your gluten-free French toast warm between batches by placing the finished slices on a clean wire rack over a baking sheet in the oven at 250°F until your ready to serve.