Gluten-Free French Toast

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Gluten-Free French Toast is sure to take your weekend breakfast or brunch game up several notches! It’s flavored with sugar, vanilla, and cinnamon. And you’ll know it by its softer, chewier center and it’s crispy outer layers! Drizzle with syrup, sprinkle with powdered sugar, or dollop with jam! It’s sure to be a delight! {Gluten-Free + Dairy-Free} 

Spiriteds, hold on to your seats because today we have a Gluten-Free French Toast recipe that harkens back to the days when K-Hubs and I were dating. It’s really that old. Or perhaps this means the recipe I am about to share with you is a modern classic.

K-Hubs had the most amazing French toast recipe he nabbed from the side of an egg carton. We’ve held onto it for years, decades, really. But when we discovered our food allergies, we naturally assumed our days of French toast breakfasts were over. And they actually remained that way until recently when I said, “Hey, could we revive that old favorite by using gluten-free bread and almond milk?”

Sure enough, the recipe we thought would be too complicated to resurrect turned out, in fact, to be quite simple. And now we have a dairy-free Gluten-Free French Toast recipe to share with you and we couldn’t be more excited if we tried.

The girls are in on this action, too. So you can rest assured this is an ALL CAPS recipe in our kitchen. FOUR OUT OF FOUR of us love this French toast recipe. And since two of us are especially picky eaters, that is saying something.

From a soft, chewy center to a crispy outside and browned edges, this Gluten-Free French Toast recipe is hearty, warming, filling, and delightful.

So let’s get French-toasting!

This Gluten-Free French Toast recipe is 

• Gluten-free (if you hadn’t already guessed) and dairy-free
• Sweet and cinnamon-y
• Soft and a little chewy in the center and crispy around the edges
• Easy to customize to your liking

Side note: Adjust the amount of char you want on your Gluten-Free French Toast not only by how long you leave it in the pan but also by whether you wipe the pan a little in between each batch of bread. Early round bread slices are often less charred, whereas slices added after the first round are typically charred. This is because the butter has a chance to brown more and some of the brown bits from other bread slices are still in the pan.

Gluten-Free French Toast ingredients

• Eggs. Two regular-sized eggs are ideal here.
• Almond milk. We use almond milk to keep this Gluten-Free French Toast recipe dairy-free. But you could also use rice milk, oat milk, etc.
• Sugar. I throw a tablespoon of granulated sugar into the bowl. I have not tried it with stevia or monkfruit sweetener, but you are welcome to try! And if you do, then let the rest of know in the comments how it turned out!
• Vanilla. A splash or two because vanilla just makes this recipe a whole lot more comforting!
• Cinnamon. You won’t need a lot to make a big difference.
• Allergen-friendly butter. Plant-based butters as well as those made with avocado oil or olive oil will work here. Start with a little and add more to the pan as needed.
• Gluten-free bread. Our favorite glute-free bread varieties are, hands down, Sam’s Choice Classic White and Multigrain. We find them at Walmart on the top shelf in the middle of the bread aisle. However, go with the bread YOU enjoy as it will most likely work here.

Side note: This recipe will yield about 4-5 slices of bread, depending on the size of the bread slices and how much liquid they absorb. Your yield may vary, and your tastebuds might suggest doubling the batch. Your guests might suggest tripling it. 😋

How to make Gluten-Free French Toast

1. To a large mixing bowl, add the eggs, almond milk, sugar, vanilla, and cinnamon. Whisk them together until the eggs are smooth. You may have small clumps of ground cinnamon in the mix. That’s okay.
2. To a skillet add the allergen-friendly butter and warm until melted. While the butter is melting, place a slice of bread in the egg mixture, making sure to coat both sides and transfer the bread to the skillet.
3. Cook the bread four about 4 to 6 minutes on both sides or until desired doneness is achieved. Then transfer to a plate and cover. Repeat this process with remaining slices of bread.
4. When all slices have been cooked, top with syrup, fruit, powdered sugar, or other desired add-ons and serve immediately.

Recipe tips and tricks

• Have extra bread slices on hand. I find that sometimes the egg mixture stretchers farther than 4-5 slices of bread.
• If you don’t want little clumps of cinnamon on your bread, then use an electric mixer in place of a whisk to combine ingredients. You may need to work quickly when dipping the bread as the ingredients may separate again.

More breakfast recipes

If it’s breakfast and brunch inspo you’re looking for, then you are in the right spot! Settle your tastebuds on these tasty bites!

• Scrambled Eggs Medley
• Cinnamon Apple Quinoa
• Sweet Crunchy Granola
• Spicy Avocado Scrambled Eggs
• Homemade Paleo Granola

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. 🩷

Gluten-Free French Toast

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• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4–5 slices 1x
• Category: Breakfast
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2 eggs
• 1/3 cup almond milk
• 1 tablespoon sugar
• 2 teaspoons vanilla
• 1/4 teaspoon ground cinnamon
• 2 tablespoons allergen-friendly butter
• 4–5 slices gluten-free bread

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Instructions

1. To a large mixing bowl, add the eggs, almond milk, sugar, vanilla, and cinnamon. Whisk them together until the eggs are smooth. You may have small clumps of ground cinnamon in the mix. That’s okay.
2. To a skillet add the allergen-friendly butter and warm until melted. While the butter is melting, place a slice of bread in the egg mixture, making sure to coat both sides and transfer the bread to the skillet.
3. Cook the bread four about 4 to 6 minutes on both sides or until desired doneness is achieved. Then transfer to a plate and cover. Repeat this process with remaining slices of bread.
4. When all slices have been cooked, top with syrup, fruit, powdered sugar, or other desired add-ons and serve immediately.

Notes

• Have extra bread slices on hand. I find that sometimes the egg mixture stretchers farther than 4-5 slices of bread.
• If you don’t want little clumps of cinnamon on your bread, then use an electric mixer in place of a whisk to combine ingredients. You may need to work quickly when dipping the bread as the ingredients may separate again.