gluten free best french toast


I have been making waffles and pancakes non stop lately.. completely neglecting an old family favorite.  My mom and I always made french toast when I was a youngin.  Its definitely really easy to make and we typically always have these ingredients on hand.  The only one that I subbed out this time was the milk for the canned coconut milk.  Scroll down to see how I only used the thick, top part of the canned coconut milk.  You should not shake the can prior to opening it; instead, open with a can opener carefully and use a spoon to scoop our the top, thick cream part.  It creates a lustrous and creamy mixture that coats the toast so nicely for cooking.

Here I am serving with fresh mixed berries, organic powdered sugar and maple syrup.


  • 4 large eggs
  • 1/2 cup canned coconut milk*
  • 2 tsp cinnamon
  • 1 tbs coconut sugar**
  • 1 tbs vanilla extract
  • 8 slices gluten free toast**
  • maple syrup for serving


*Do not shake the coconut milk can before opening.  Scoop out and use the top cream part only – see picture below for reference.

Whisk together the first 5 ingredients in a shallow, wide bowl/tupper.

Heat a non stick, square pan on medium high.  Working in batches, dip four pieces of toast into the mixture to fully coat and slightly saturate.  Cook on medium low heat for 2-3 minutes per side.

Yields 4 servings.

**Any sugar and any toast works with this recipe.

…delicious happens


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