I’ve been served gluten-free bread from grocery stores at restaurants and when out to dinner and in times of desperation I buy it. But it’s a poor substitute at best. The bread that I make using gluten-free flours and eaten fresh out of the oven is much better and my husband will happily eat it. But the pre-packaged stuff… ugh! It’s good for toasting and that’s about it. DM says it makes a pretty good substitute for cardboard and occasionally as a doorstop.
So what do you do when you don’t have time to bake a loaf of bread and you’re desperate for a half decent brunch? You buy the packaged stuff and cook it.
French toast is a great option for gluten-free breads as it adds some much needed moisture back into the cardboard bread.
So if you’re celiac or serving brunch to a gluten intolerant person, try this out. It’s quick, easy and delicious. I serve mine with cooked banana, sprinkled with cinnamon and maple syrup. But my husband hates bananas cooked; he says it tastes just as good with them uncooked.
- Gluten-free Bread (I used 3 slices of Schar Pane Casereccio)
- 2 small eggs
- Half a cup of milk
- Ground cinnamon
- Maple Syrup
Whisk together eggs and milk into a bowl or plate for soaking your bread.
Heat your frypan. I use a non-stick pan so I don’t need to grease it. But if you wish you can add butter at this point.
Take the bread you will be cooking in one batch and soak in egg mixture. I find I need to soak the gluten-free bread longer than normal bread.
Cook the bread on each side until golden brown. If you’re cooking your bananas, place them in the pan at the same time.
Serve French toast and bananas sprinkled with a little cinnamon and maple syrup.