I know, I know, how hard can gluten-free, dairy-free, corn-free, soy-free french toast be? Don’t you just swap in some dairy free milk and gluten-free bread and call it done? Yeah, I thought so too. Then after the fifth completely lifeless batch I realized what was wrong.
Now, if you are using one of the rare gluten-free and rice-free breads out there (I know of one, which is made at Rose’s Bakery in Evanston Illinois) then yes, you are good with just finding a dairy and soy free milk. If however, you are using a rice flour based bread, like most mixes, you will discover that your french toast is oddly flavorless. That is because rice flour sucks flavor out of things like nothing else. That is why the Betty Crocker vanilla cake mix calls for tablespoons of vanilla and not teaspoons. There is a reason that cultures with chiles seem also to be fond of rice.
So in the interest of flavor, here is my recipe for french toast. Make sure to mix the cinnamon and nutmeg in well. I would use a blender if I was not so lazy.
3 tsp cinnamon
1 tsp nutmeg (more if you like the taste of nutmeg or if yours is more than a year old)
1 cup milk (preferably vanilla flavored and unsweetened)
12 pieces slightly stale rice based bread (very stale is probably also fine)
Coconut oil for frying
Heavy bottomed frying pan (not nonstick)
Bowl large enough to hold egg mixture and about five slices of bread at a time
One cup liquid measure
Break the eggs and beat them with a fork until the whites and yolks are well mixed
Add spices, salt, and milk
Mix until well combined. You may have little spice pockets but try to keep them to a minimum
Soak at least three slices of bread in the egg mixture for at least five minutes.
Put pan on burner set on medium heat
Melt oil in pan to a depth of about 1/8 of an inch
Add one or two slices of egg soaked bread to pan and then turn heat down to medium low (about 4 out of 10)
Fry on each side until nicely browned (maybe 2 minutes per side, keep checking as it will depend on your pan)
After about 4 slices of bread have been fried, the remaining oil will be dark colored and smoky.
Pour the remaining oil out and quickly rinse the pan with cold water (there will be a cloud of steam and a sizzle sound) which should leave your pan oddly clean.
Add more oil and repeat the process with bread that has again soaked for at least five minutes
Do this until you run out of bread and egg mixture (Sometimes I make 14 or more pieces)
The great thing about this breakfast is that it can easily be frozen and then reheated in a 350 degree oven for serving as a big brunch. Individual servings can be reheated in a microwave or in a toaster oven (I would not use a toaster toaster)
Serve with maple syrup. Yum!
Hence this recipe.