Picture thick slices of bread soaking in a spiced egg custard, sizzling in butter until the edges turn deep golden and the whole kitchen smells like cinnamon and warm vanilla. That is exactly what this gluten free French toast delivers every single weekend morning. The custard clings to every slice, the outside gets a beautiful crispy crust, and the inside stays soft and custardy all the way through. It is cozy, satisfying, and genuinely one of the best breakfasts you can make at home.
Saturday mornings in our house belong to slow breakfasts. William makes the coffee, Emma sets the table, and I handle whatever is going on the stove. This gluten free French toast has become our official weekend breakfast and Emma requests it almost every single Saturday now without fail. If you love easy mornings that feel a little special, my blueberry muffins are another recipe our family keeps coming back to all week long.
Jump to:
- Why You'll Love This Gluten Free French Toast
- Ingredients for Gluten Free French Toast
- Substitutions and Variations for Gluten Free French Toast
- Equipment for Gluten Free French Toast
- How to Make Gluten Free French Toast
- Expert Tips for Gluten Free French Toast
- Storage Tips for Gluten Free French Toast
- FAQ about Gluten Free French Toast
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Gluten Free French Toast
- This is the ultimate family favorite breakfast that comes together in about 20 minutes with ingredients you likely already have on hand.
- Gluten free bread soaks up the egg custard beautifully because it is naturally denser and drier than regular bread, which means every bite is rich and flavorful rather than soggy.
- You can serve it as a classic plated breakfast with fresh berries and maple syrup or turn it into a gluten free French toast bake for a crowd by the weekend.
- No specialty equipment needed and no complicated techniques. Just a bowl, a whisk, and a good skillet.
- This recipe works with any gluten free sandwich bread, thick-cut slices, or even brioche-style gluten free loaves if you can find them.
Ingredients for Gluten Free French Toast
Here is everything you need to make this gluten free French toast. Most of it is already in your kitchen right now.
What You'll Need
Gluten free bread - the star of the recipe and the most important choice you will make. Look for a thick-sliced loaf or a brioche-style option if your grocery store carries one. Thicker slices soak up the custard without falling apart, and a good gluten free bread will make up a genuinely great French toast.
Eggs - the base of the custard that gives each slice that soft, rich interior. Use large eggs at room temperature so they mix smoothly into the custard without streaking.
Whole milk - adds creaminess to the custard. You can use a dairy-free milk if needed and it works well in this recipe.
- 4 to 6 slices thick-cut gluten free bread
- 3 large eggs, room temperature
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Pinch of salt
- 2 tablespoons unsalted butter, for the pan
- Maple syrup, powdered sugar, and fresh berries to serve
See recipe card below for full measurements.
Substitutions and Variations for Gluten Free French Toast
- Dairy-free: swap the whole milk for oat milk, almond milk, or any unsweetened dairy-free milk and use a dairy-free butter for the pan. This makes a fully gluten free dairy free French toast that is just as golden and delicious.
- Sugar-free: leave out the granulated sugar in the custard and sweeten only with maple syrup at serving time.
- Spiced version: add ¼ teaspoon of nutmeg and a pinch of cardamom to the cinnamon for a warmer, more complex flavor in the custard.
- Thick brioche-style: if you can find a gluten free brioche loaf, use it here. Slice it thick and the result is incredibly rich, closer to a restaurant-style French toast.
- Gluten free French toast sticks: cut each slice into three strips before dipping. Cook the same way and serve with maple syrup for dipping. Kids love these and they are easy to grab on a busy morning.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Equipment for Gluten Free French Toast
Cast iron skillet or non-stick pan - cast iron holds heat evenly and gives each slice a deep, even golden crust that is hard to replicate in a thinner pan. No cast iron? A heavy non-stick skillet works perfectly fine too.
Wide shallow bowl or baking dish - you need enough surface area to lay a full slice of bread flat in the custard and coat it evenly on both sides. A standard pie dish or a wide mixing bowl both work well.
Flat spatula - for flipping the bread cleanly without pressing down or losing that beautiful crust. A thin flexible spatula is the easiest to work with here.
Whisk - for mixing the custard until it is fully smooth with no egg streaks.
For more gluten free breakfast ideas using simple equipment, my gluten free waffles use the same everyday tools and come together just as quickly.
How to Make Gluten Free French Toast
Step-by-Step Directions
Step 1: In a wide shallow bowl or baking dish, whisk together the eggs, whole milk, vanilla extract, cinnamon, sugar, and salt until the custard is smooth and fully combined with no visible egg streaks remaining.
Step 2: Heat a cast iron skillet or non-stick pan over medium heat and add 1 tablespoon of butter. Let it melt and foam until the foam begins to settle and the butter smells lightly nutty. Watch it closely at this stage because butter goes from golden to burnt faster than you expect.
Step 3: Dunk each slice of gluten free bread into the custard, letting it soak for about 20 to 30 seconds per side. The bread should feel heavy and well-coated but not so saturated that it starts to fall apart. Gluten free bread soaks up the egg mix faster than regular bread, so do not over-soak.
Step 4: Place the soaked bread slices into the hot buttered pan without overcrowding. Cook over medium heat for 3 to 4 minutes until the bottom is deep golden brown and the edges look set and slightly dry.
Step 5: Flip each slice carefully using a flat spatula and cook the second side for another 2 to 3 minutes until equally golden and the center feels firm when you gently press the top. Repeat with remaining slices, adding the second tablespoon of butter to the pan between batches.
Step 6: Transfer to a plate and serve immediately with fresh berries, a dusting of powdered sugar, and warm maple syrup drizzled over the top. For a complete brunch spread, my gluten free cruffins make a perfect companion on the table.
Expert Tips for Gluten Free French Toast
- Choose the right bread. The best gluten free bread for French toast is thick-cut, slightly dense, and at least one day old. Fresh soft gluten free bread can fall apart in the custard because it absorbs liquid quickly. Day-old bread holds its structure and soaks up the custard evenly for a better result every time.
- Do not rush the pan temperature. Let the butter fully melt and settle before adding the bread. If the pan is too cool, the bread absorbs extra butter and turns greasy instead of forming a clean golden crust. Medium heat is the sweet spot here.
- Soak each slice evenly, not excessively. Gluten free bread is already quite dry and dense, which is actually a great thing for French toast. It soaks up the egg custard efficiently. About 20 seconds per side is enough. Over-soaking will cause the bread to break down in the pan.
- Keep finished slices warm while you cook in batches. Place cooked slices on a wire rack set over a baking sheet in a 200°F oven while you finish the rest. This keeps them warm and maintains the crispy exterior without steaming them soft. If you love easy gluten free breakfasts like this, my gluten free deviled eggs make a great savory side for a weekend brunch spread.
Storage Tips for Gluten Free French Toast
Store leftover French toast in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a dry skillet over medium heat for 1 to 2 minutes per side until warmed through and the crust crisps back up. The microwave works in a pinch but the exterior will be softer. You can also freeze cooled slices in a single layer, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in the toaster or a 375°F oven for about 8 minutes.
FAQ about Gluten Free French Toast
How do you ask for gluten-free in French?
In French, gluten free is "sans gluten." If you are traveling and need to ask at a restaurant or bakery, you would say "Est-ce que c'est sans gluten?" which means "Is this gluten free?" Most cafes and brasseries in France are becoming more familiar with the phrase, especially in larger cities.
Can gluten-free people eat French toast?
Yes, absolutely. Traditional French toast is made with regular wheat bread, which contains gluten. But when you swap in a good gluten free bread and check that all your other ingredients are certified gluten free, including vanilla extract and any flavored syrups, the recipe is completely safe for people avoiding gluten. This easy gluten free French toast recipe is designed exactly for that.
What is the most common mistake in making French toast?
The most common mistake is using bread that is too soft or too fresh, combined with soaking it too long. The bread absorbs the custard and turns mushy in the pan before it has a chance to develop a crust. Use day-old bread, soak briefly, and make sure the pan is at the right temperature before the bread goes in. Gluten free bread actually performs really well here because it starts drier and holds up better in the custard.
What are the ingredients in gluten free French toast?
The basic ingredients are gluten free bread, eggs, milk, vanilla extract, cinnamon, a small amount of sugar, and butter for cooking. The custard is exactly the same as classic French toast. The only difference is the bread. A gluten free French toast recipe with cinnamon like this one keeps it simple and lets the flavor of a well-made custard shine through.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Gluten Free French Toast:
📖 Recipe
Easy Quinoa Breakfast Bowl (Protein-Packed & Gluten-Free)
Ingredients
Equipment
Method
- First things first, let's give our white quinoa a good bath! Place it in your fine mesh strainer and run cold water over it. I like to use my fingers to move the grains around until the water runs clear. This step is a little secret I learned to get rid of that bitter 'saponin' coating, it makes the flavor so much smoother, I promise!
- In your small saucepan, combine the rinsed white quinoa and milk of choice. Stir in the ground cinnamon, vanilla extract, and a pinch of salt. Give it a gentle stir and bring it to a boil over medium-high heat. You're looking for those steady little bubbles breaking the surface!
- Once it boils, turn the heat down to low and pop the lid on tight. Let it simmer for 13 to 15 minutes. Now, here is the hard part: resist the urge to peek! Keeping that steam inside is what makes the quinoa light and fluffy. You'll know it's done when the liquid is gone and the little spiral germs have popped out.
- Take the pan off the heat but keep that lid on for 5 more minutes. This is a trick my grandmother taught me for grains-it lets the steam finish the job perfectly. After 5 minutes, grab a fork and gently fluff it up. It's starting to smell like a cozy kitchen already!
- Stir in your honey or maple syrup. I usually start with a tablespoon, but go ahead and taste it-add a little more if you're feeling extra sweet today! Spoon the warm quinoa into your favorite breakfast bowls.
- This is the fun part where Emma usually helps me! Decorate your bowls with the fresh strawberries, fresh blueberries, sliced almonds, and chia seeds. Finish with one last drizzle of honey for that sparkle. Serve it while it's nice and warm!
