Classic Gluten-Free French Toast Recipe

This tried-and-true Gluten-Free French Toast recipe is a staple. It's soft and sweet with a subtle sourdough tang. Team SRSLY runner Lauren Totten wrote this super simple and incredibly delicious recipe. 

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.

 

GOOD Gluten-Free French Toast Starts with the Bread

Good gluten-free french toast starts with good gluten-free bread. I’m using Bread SRSLY’s classic sourdough loaf that’s completely gluten-free and vegan. 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.

This bread is my favorite because it's soft, pillowy, and has great flavor - you wouldn’t know it's gluten-free! Now, prepare for how to make a toast obsession even better: French Toast.

 

Why I Love Bread SRSLY's Gluten-Free Sourdough

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.

French toast is a classic weekend breakfast staple. It’s easy to batch prep for the week ahead and a family-favorite breakfast that can almost never go wrong. Kids love it too, even when made gluten-free! 

 

How To Make Gluten-Free French Toast

Soak this mixture for 2 hours to let the bread fully absorb the mixture. Then, let sit at room temperature for about 30 minutes. This allows the bread to reach a warmer temperature before hitting the hot pan, creating a more even cook throughout instead of having an undercooked inside and burnt outer edge With this method, we create a caramelized exterior and a gooey, sweet center. 

Soaking gluten-free bread for about 30 minutes also allows more flavor and moisture to be absorbed. Gluten-free flours needs more moisture than wheat flours to fully hydrate.

Bread SRSLY uses a blend of arrowroot, millet, white rice, and sorghum flours. Therefore, we will want to use a slightly longer soak time than wheat-flour breads, which only have about 60% hydration capacity. 

Top with fruits, butter or nut butter, and maple syrup. 


Active time: 20 minutes
Total time: About 2 1/2 hours
Serves: 6-8
Gluten free, dairy free, can be made vegan

 

NUTRITION INFORMATION

  • Calories: 200
  • Total Fat: 4 g
  • Total Carbohydrates: 35 g
  • Dietary Fiber: 1 g
  • Total Sugars: 3 g
  • Protein: 6 g

 

INGREDIENTS

 

DIRECTIONS

  1. Whisk the eggs in a small bowl, then add the milk and whisk, then the maple syrup, and finally, the cinnamon.
  2. 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.
  3. 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.
  4. Serve with fresh fruit, butter and maple syrup, almond butter and jelly, or any of your favorite French toast toppings. Enjoy!
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