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–+ servings
Stack of golden-brown gluten-free French toast topped with fresh blueberries and dusted with powdered sugar, as maple syrup is drizzled over the top from a small bowl. The toast sits on a gray plate, creating a warm and inviting breakfast scene.

Gluten-Free French Toast (Dairy-Free)

Patricia Granek
Golden brown and custardy, this gluten-free French toast offers crisp edges and soft centers with warm cinnamon and maple notes. Our recipe uses simple ingredients with an optional dairy-free twist, ensuring delicious results that appeal to both gluten-free and mixed-diet households.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, brunch
Cuisine American
Servings 4 servings
Calories 221 kcal

Ingredients
 

  • 6-8 slices gluten-free sandwich bread slightly stale works best
  • 3 large eggs
  • ½ cup milk
  • 2 teaspoon cinnamon
  • 2 tablespoon maple syrup
  • 1 tablespoon butter dairy-free or regular
  • ¼ teaspoon salt
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Prepare the Batter: In a large mixing bowl, whisk together eggs, milk, cinnamon, maple syrup, and salt until smooth. Make sure to whisk well to ensure the salt and cinnamon are well dissolved.
  • Soak the Bread: Place slices of gluten-free bread in a single layer in a shallow dish. Do not overcrowd. Pour the batter over the bread, ensuring each piece is fully coated. Soak for 2–3 minutes per side.
  • Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Add butter and let it melt completely.
  • Cook the French Toast: Place soaked bread onto the hot skillet in a single layer, leaving space between slices. Cook for 2–3 minutes per side, or until golden brown and cooked through.
  • Serve and Enjoy: Serve immediately with a drizzle of pure maple syrup, fresh fruit, or your favorite toppings.

Notes

Storage: Let cool completely, then store in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Reheat in a toaster or skillet for best texture.
Tip: Slightly stale bread works best for soaking, as it absorbs the batter without falling apart. Ensure you mix your egg mixture well to get a creamy custard and avoid lumps. Allow each bread piece to sit in the mixture for a few minutes without oversoaking. 

Nutrition

Serving: 1servingCalories: 221kcalCarbohydrates: 28gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 134mgSodium: 406mgPotassium: 163mgFiber: 1gSugar: 10gVitamin A: 318IUVitamin B12: 0.5µgVitamin C: 0.04mgCalcium: 157mgIron: 2mgZinc: 1mgFolic Acid: 32µg
Tried this recipe? I’d love to hear how it turned out in the comments !