Gluten-Free French Toast

Make perfect Gluten-Free French Toast every time, from the best gluten-free bread choices to soak times and toast-first hacks for fragile gluten-free loaves.

Prep Time15

Cook Time24

Total Time39

Course: Breakfast, Brunch

Cuisine: British

Servings: people

Calories: 116kcal

Author: Georgina Hartley

Ingredients

1 loaf gluten-free bread a 400g loaf will serve 4-6 people
160 g whole milk
4 eggs
3 tablespoons homemade gluten-free flour FTL Blend
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons unsalted butter

Metric - US Customary

Instructions

Pre-heat the oven to 160°C / 140°C fan assisted / gas mark 3 / 320°F.
Cut the gluten-free bread into thick slices, a 400g loaf will produce about 8-10 slices. Place on a large lined baking sheet then bake in the oven for 5 minutes.
Turn off the oven when you remove the bread.
Meanwhile start heating up a heavy bottomed frying pan. A cast iron skillet is perfect if you have one but use what you have. Heat to a low-medium heat.
Make the custard by whisking together the milk, eggs, gluten-free flour, maple syrup, vanilla and cinnamon in a large mixing bowl. Allow to rest whilst you are waiting for the bread to finish in the oven.
Dip the dried bread into the custard using tongs. Store-bought gluten-free bread absorbs very easily so you don’t want to soak the bread longer than 10 seconds each side.
Once you’ve soaked each slice of bread then place on a wire rack whilst you finish soaking the rest.
Melt 1 teaspoon butter in the heated pan.
Once melted add the bread, cook for 2-3 minutes on each side until golden. You’ll probably manage cooking 2 slices of bread at a time depending on the size of your pan.
Place the cooked French Toast back onto the original lined baking sheet and place in the oven to keep warm. The oven should still be warm from drying the bread at the beginning of the recipe.
Add another teaspoon of butter to the pan and cook another two slices of French toast.
Repeat until all the French Toast has been cooked.
Serve the French Toast warm with your favourite toppings.

Video

Notes

Gluten-free bread. The best gluten-free bread to use is either an artisan Tiger Bloomer or sourdough. If you have homemade gluten-free bread then that is even better!!

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Gluten-free flour. I recommend using my Homemade Gluten-Free Flour Blend. I find using a store-bought all-purpose flour or rice flour leads to gritty results so swap it out either:

2 tablespoons almond flour + 1 tablespoon starchy flour (e.g. tapioca flour / cassava flour)
2 tablespoons wholegrain flour (e.g. oat flour or sorghum flour) + 1 tablespoon starchy flour.

Dairy-free. You can swap the whole milk out for your favourite plant-based option and use a plant-based butter instead to cook the French Toast. Easy swaps.

Overnight Option

You can prepare the gluten-free bread the night before by toasting and soaking in the custard. Chill the soaked bread in the fridge in a single layer covered and cook as normal the next day.

Make Ahead

You can batch cook the whole French Toast for serving at a later date. Cool on a wire rack to avoid sogginess, then store in an airtight container in the fridge for up to 3 days.

To re-heat then brush the slices with melted butter, place on a large baking sheet and warm in an oven pre-heated to 160°C / 140°C fan assisted / gas mark 3 / 320°F for 6-8 minutes.

Freeze

French Toast can be frozen for up to 3 months. Cool on a wire rack then layer in airtight containers with baking parchment in between layers to stop them sticking together. Thaw overnight at room temperature then re-heat as above.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The calculations per serving were worked out as if this whole recipe were to serve 6 people.

Nutrition