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Up close look at two pieces of gluten-free french toast being served with maple syrup and powdered sugar.

Gluten-free French Toast

Sara Vaughn
This gluten-free french toast recipe will quickly become a gluten-free breakfast favorite in no time at all!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 6 People


  • 6-8 Slices Gluten-free Bread Sightly dry and stale works best.
  • 3 Large Eggs
  • ½ Cup Milk Do not use skim milk.
  • 2 Tablespoons Sugar
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ½ Teaspoon Vanilla
  • ¼ Teaspoon Salt
  • ¼ Cup 1:1 Gluten-free Flour Optional, if you want extra crispy french toast.
  • Butter for cooking.
  • Light cooking oil for cooking.


Make the egg custard batter.

  • In a shallow dish, add the eggs, milk, sugar, vanilla, spices, and flour if you are using it.
    3 Large Eggs, ½ Cup Milk, ½ Teaspoon Cinnamon, ¼ Teaspoon Nutmeg, ½ Teaspoon Vanilla, ¼ Teaspoon Salt, ¼ Cup 1:1 Gluten-free Flour, 2 Tablespoons Sugar

Make the gluten-free french toast.

  • Warm a skillet over medium heat.
  • Add about 1-2 tablespoons of butter and oil to the warm skillet.
    Butter for cooking., Light cooking oil for cooking.
  • Dip the gluten-free bread slices into the egg custard one at a time, just long enough to coat. Do not let the bread sit in the custard for a long time.
    6-8 Slices Gluten-free Bread
  • Place the coated pieces of bread into the warm skillet.
  • Let the french toast cook for about 2-3 minutes.
  • Flip the bread over and let it cook for an additional 2-3 minutes.
  • The french toast is done when the bread is golden and has a dry, slightly crispy feel to the touch.
  • Top your gluten-free french toast the way you want, and enjoy!


Tips for the best french toast.
  • Use a dryer or slightly stale bread. - Fresh bread can become soggy quickly because it will soak up too much of the egg batter.
  • Mix the egg custard base thoroughly. - You do not want to have pieces of egg white showing up on your cooked french toast.
  • Don't use really thick bread. - The thicker the bread, the more custard it will soak up and the longer it will take to cook the french toast. French toast is best made with bread that is at or less than ¾ of an inch thick.
  • Don't dip your bread until your skillet is hot. - Do not let the bread sit long in the egg custard. The more the bread soaks up, the higher the chance you'll end up with soggy french toast. Gluten-free bread is also known for getting soggy quickly, so hold off dipping it right before the piece goes into the skillet.
  • Watch the heat of the skillet - The egg custard has sugar in it, which helps to caramelize on the outside of french toast. If the heat is too high, it can cause the sugar to be brown and burn the outside of the bread before the center is cooked through.
  • Use butter and oil when cooking french toast. - If you just use butter, it can quickly become brown butter and burn it. Using a combination of butter and oil will help reduce the
  • If your butter starts to burn, don't be afraid to wipe the pan and start with fresh butter oil. I will often do this every few pieces of french toast I make, especially if I make a larger batch.
Bonus tip - If you want extra crispy french toast, add ¼ cup of gluten-free flour to the egg mixture before dipping.
Keyword dairy free french toast, egg free french toast, gluten free breakfast sandwich, gluten free french toast