This gluten-free french toast has all the same flavors as traditional French toast, but without any of the gluten! It’s rich and decadent, perfect for weekend brunch!
The outside is crispy and golden and the inside is soft and fluffy. The batter has flavors of cinnamon and vanilla, giving it a warm and comforting taste.
You can add maple syrup, fruits, or powdered sugar on top for extra sweetness for breakfast. If you’re serving it for dessert, try it with a scoop of ice cream, a drizzle of caramel sauce, fresh whipped cream, and some caramelized bananas. No matter which way you choose to serve it, the whole family will love this easy gluten-free recipe!
You’ll love this recipe because:
- Eggs – Eggs are a key ingredient in French toast, providing richness and helping to bind the batter together when cooked. I used large eggs for this recipe, but medium or extra large will work fine. Unfortunately, egg replacers will not work in this recipe as the eggs are key to the french toast batter.
- Milk – I used whole milk for this recipe, but you can use almond milk or your favorite milk alternative instead. If you want a really rich french toast, you can use heavy milk or half and half instead.
- Maple syrup – I love to use liquid sweetener for this french toast recipe because it integrates into the batter easily without being gritty. Pure maple syrup gives the french toast a sweet, caramelized flavor. You can also use it to top the gluten-free french toast after cooking as well. I prefer to use pure maple syrup instead of pancake syrup, which is made from corn syrup, flavorings and food coloring.
- Vanilla extract – Use good quality pure vanilla extract for best flavor. Imitation vanilla extracts are not ideal for this recipe.
- Ground cinnamon – Ground cinnamon adds a touch of warmth and spice to the French toast. The ground cinnamon will be the most difficult to blend in with the mix and eggs, but keep whisking until it combines. It’s okay if some of the cinnamon settles, it will still taste delicious!
- Gluten-free sandwich bread – Gluten-free sandwich bread is the base for this recipe, so be sure to use good quality gluten-free bread that doesn’t have a lot of holes in it for best results. You want the bread to be really sturdy so that it doesn’t fall apart after being dipped in the egg mixture. I used Canyon Bakehouse White Mountain Gluten-Free Sandwich bread for this recipe, which is found in the freezer section of many local grocery stores.
- Butter – You can use unsalted butter or vegan butter to melt in the pan and cook the French toast until golden brown. The butter helps flavor the French toast, so I don’t recommend using oil or shortening in its place.
This gluten-free french toast recipe is very simple to make with your favorite gluten-free bread! The below steps with matching steps are not the complete recipe, but are meant to help you make the recipe perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
If you’re not following a gluten-free diet, you can absolutely use regular bread for this recipe.
While you can use various types of gluten-free bread, it’s essential to choose one that is sturdy to prevent it from falling apart when dipped in the batter. I used Canyon’s Bakehouse Mountain White Gluten-Free Bread, which is larger than other brands of gluten-free bread and holds up really well to the egg mixture.
Yes, you can substitute milk with non-dairy alternatives like almond milk, soy milk, or cashew milk. Instead of butter, use your favorite vegan butter spread instead. I like Earth Balance for this recipe.
You can prepare the batter the night before and refrigerate it up to 1-2 days in advance. When you’re ready to cook, dip the bread slices in the batter and cook them as usual.
hints & tips
- Storage: Once cooked, store any leftover French toast in an airtight container in the refrigerator for up to 2 days.
- Freezer Option: Freezing French toast is one of my favorite ways to meal prep for breakfast. You can freeze the cooked French toast by placing them in a single layer on a baking sheet and freezing until frozen solid, about 1 hour. Then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1 month.
- Reheat: To reheat, you can pop the French toast slices in a toaster or warm them in a preheated oven or air fryer at 350°F (175°C) for a few minutes until heated through. You can reheat frozen French toast straight from frozen without thawing first.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free French Toast
- 3 large eggs
- 2/3 cup whole milk or almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 pieces gluten-free sandwich bread
- 2 tablespoons butter or vegan butter
- Add the eggs, milk, salt, maple syrup, vanilla, and ground cinnamon to a shallow baking dish or pie plate. Whisk until combined.
- Dip the bread slices, one at a time, for about 30 seconds on each side, making sure the bread soaks up the egg mixture.
- Melt the butter in a large skillet over medium heat.
- Place 2-3 pieces of bread in the skillet, being sure not to crowd them too much. Cook for 2-3 minutes on each side, until the bread is golden and no more raw batter remains.
- Serve immediately with additional butter, maple syrup and fresh fruit.
- I used Canyon Bakehouse Mountain White Gluten-Free Bread for this recipe. I like it because it’s bigger than some other varieties of gluten-free bread and comes in the freezer section of my grocery store so I can freeze it until ready to use. It’s soft and fluffy on the interior, but holds together when dipped in the egg mixture, perfect for French toast!
- If you have celiac disease or are on a gluten-free diet for other reasons, be sure to double check all of your ingredients to ensure that they are gluten-free.
- As a note if you are unfamiliar with celiac disease or gluten allergies, please do not make gluten-free French toast at the same time as regular french toast made with wheat-containing bread for someone who is gluten-free. This will cause cross contact and they can get sick. The gluten-free French toast should be prepared on its own with its own egg batter and using its own skillet.
- If you have time before making your French toast, let the bread sit out to get stale for at least 30 minutes. This will allow you to soak up more of the egg batter without the French toast getting soggy.
- The nutritional information is an estimate and does not account for any topping that you put on your French toast as the calculation will vary.