As a celiac, living without takes on a whole new meaning. In the beginning re-learning how to live, eat, and exist in a world filled with wheat, rye, and more wheat is the most difficult and frustrating part of the journey. Foods and traditions that are near and dear to you are snatched away in an instant and it can take yeaars to find suitable and safe alternatives
The most common food that we learn to live without is bread. It’s the single most common food and the base of many American dishes. Toast, sandwiches, subs, bread crumbs, and French toast require bread that not only tastes great but isn’t dry, crumbly, and tasteless.
I’m thrilled to share this A+mazing French toast recipe that I created this past weekend using fresh gluten free and vegan bread courtesy of The Baker’s Daughter Bakery. Their flax based bread is hearty and I cut it thick to make French toast; an item I haven’t eaten in many years. It turned out so good that I couldnt’ not share. What makes this recipe even better is that any gluten free bread will do. My favorite gluten free bread (outside of TBD) at the moment is Canyon Bakehouse Seven Grain.
What’s your favorite gluten free bread?
Buttermilk Yogurt French Toast
Ingredients
- 2 large slices gluten free bread
- 2 large eggs, lightly beaten
- ¼ cup coconut flakes (optional)
- 2 tablespoons buttermilk
- 1 teaspoon pure vanilla
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 tablespoons vanilla yogurt
- 2 teaspoons granulated
- 2 teaspoons brown sugar
Preparation
- In a small bowl, whisk together the egg, vanilla, buttermilk, yogurt, salt, sugars, and cinnamon. Fold is coconut flakes
- Dip bread in egg mixture, turning to coat both sides evenly. Sprinkle each side with extra cinnamon and extra sugar
- Cook bread slices on lightly greased cast iron skillet on medium heat until browned on both sides.
- Using a spatula, transfer serving plates. Serve warm with maple syrup and butter.
