Team SRSLY runner Lauren Totten shares her tried-and-true gluten-free French toast recipe. This classic recipe is super simple, incredibly delicious, and perfect for fueling up post-run or before an active day.

I’m a coffee and toast person, all day, every day, but there are definitely ways to do that more nutritiously. On the other hand, my husband, Seth, really likes a good post-run breakfast. I’m content with toast, flaky salt, butter and loads of coffee. There is always a way to make toast better. How? First, quality bread. Whether you make your own or look to get a local fresh bread with minimal ingredients, the key to great toast is fresh, nutrient-dense bread.

For almost four years now, Bread SRSLY Gluten-Free Sourdough has sponsored me, and their bread is available in local markets and many Whole Foods stores. While I am not strictly gluten intolerant, I do strive to eat nutrient dense foods - and I found this in Bread SRSLY. It’s packed with different grains like millet and brown rice, which I love.

This recipe includes Bread SRSLY bread, but if you can’t get your hands on a delicious loaf, you can order from them online and have it shipped to your door. Or, you can pick up a different local loaf of sourdough. Now, prepare for how to make a toast obsession even better: French Toast.


1 loaf Bread SRSLY Gluten-Free Sourdough, cut into thick slices (preferably Seeded Sourdough)

3/4 cup almond milk

3 eggs or flax eggs

1-2 tablespoons maple syrup

1 tablespoon cinnamon


Whisk the eggs in a small bowl, then add the milk and whisk, then the maple syrup, and finally, the cinnamon.

Pour half of the mixture into the bottom of a casserole dish. Add the sourdough slices, making sure each piece sits well in the mixture. Pour the remaining mixture on top. Let the soaked bread sit in the fridge for at least 2 hours to absorb all of the moisture.

When ready to eat, remove the dish from the fridge and let it sit at room temperature for 30 minutes. Then, heat a skillet to medium heat and cook the slices 3-4 minutes on each side, or until they achieve a golden color.

We like to top ours with butter and maple syrup, but be creative! My husband enjoys almond butter or jelly, too. Fuel up!

View the Recipe Here