Breakfast
Gluten-Free French Toast
Gluten-free bread soaked in an egg-and-milk mixture and cooked on a griddle.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 8 slices
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 8 slices
You’ll Need
- Large skillet or griddle
- Shallow bowl
- Whisk
- Spatula
- Instant-read food thermometer
Method
Preheat and Prep
Start with clean utensils and a clean skillet or griddle. Heat over medium heat. Divide the listed two tablespoons of butter or coconut oil across the batches.
Mix the Custard
In a shallow bowl, whisk together eggs, milk, vanilla, sugar, cinnamon, nutmeg, and salt until fully combined and smooth.
Soak the Bread
Dip each slice of gluten-free bread into the custard mixture, allowing it to soak for about 20 seconds per side. Don’t oversoak or the bread can fall apart.
Cook the French Toast
Place soaked bread slices on the heated skillet. Cook for 3-4 minutes per side, or until golden brown and slightly crispy. Check that the egg-soaked center reaches 160°F; golden bread alone is not proof of egg doneness.
Keep Warm and Serve
Serve cooked slices promptly with optional syrup and fruit. If holding batches before serving, keep them at 140°F or above.
Clean Up Cross-Contamination Risks
Discard leftover egg mixture that contacted the soaked bread. Wash used utensils and preparation surfaces.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Use gluten-free bread, not a flour blend. If choosing oat milk, check its gluten-free labeling. Divide the listed frying fat across batches. Prepare clean equipment before cooking; cleaning only afterward does not protect the meal being made.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat until steaming hot (165°F); a toaster or skillet keeps the outside crisper than a microwave.
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