Gluten Free French Toast Sticks

Bybeneficialbento
15 Comments
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I have been making french toast out of leftover gluten free bread for years now. As you probably can tell, I love to experiment with creating my own gluten free recipes, and t goes without saying that some experiments turn out better than others! I have made a lot of really good bread over the years, and I have also made a lot that wasn't so good. But fortunately, even bad bread makes really good french toast!

batter dipped, and baked in the oven, these are a great way to use up leftover gluten free bread! you can make them in bulk and freeze them, too!

 

These are batter-dipped, and baked on an oiled cookie sheet in the oven, so it's easy to make them in bulk.  *Hint: use coconut oil - it smells so good!  They freeze beautifully, and are easy to re-heat in the microwave or oven.

We like to serve them with jam, syrup, or honey. They are also really good dipped in cashew butter, or even Nutella! Berries or oranges are delicious on the side, too.

My husband and kids are often running out the door in the morning, so they like to grab some hot french toast sticks wrapped in paper towel and just eat them plain in the car. Any way you serve them, they will be a hit!

great way to use up leftover gluten free bread! They are baked in the oven in bulk and frozen to reheat on busy mornings!

 

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Gluten Free French Toast Sticks

this is a picture of gluten free french toast sticks. recipe at beneficial-bento.com
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These french toast sticks are a great way to use up extra gluten free bread (or just about any bread), and they can be made in bulk by baking them in the oven. Dip them in syrup, jam, or honey.

  • Author: Kristie @ Beneficial Bento

Ingredients

Scale
  • 2 large eggs
  • ½ cup milk of choice ( I usually use almond milk)
  • ¼ cup coconut flour (or other flour of choice)
  • ¼ teaspoon baking soda
  • 2 teaspoons sugar
  • ¼ teaspoon cinnamon
  • 4 slices of gluten free bread
  • 2 tablespoons coconut oil or other oil of choice

Instructions

  1. Preheat oven to 350 degrees. Brush a cookie sheet with oil and place it in the oven while you prepare the bread.
  2. In a small mixing bowl, whisk together eggs, milk, flour, baking soda, sugar, and cinnamon until smooth.
  3. Cut each bread slice into three strips.
  4. Dip each bread strip into the batter and place on the hot. oiled cookie sheet.
  5. Bake for about 5 minutes, or until browned on the bottom. Turn, and bake for about 5 minutes more.
  6. Serve hot with syrup, jam, or honey.

Notes

You can easily double or triple this recipe and freeze the leftovers. Reheat in the microwave or oven.

 

an easy,d elicious way to use up extra gluten free bread! Bake in bulk in the oven, and freeze for quick breakfasts on busy days!

15 Comments

  1. I would devour that french toast even though you didn't put any gluten in it. It looks soooooo tasty. I want to devour some now but there is none around to eat. Have an Eiffel Tower day.

    1. They work great in the oven, especially if you heat the pan thoroughly first.

  3. Looks delish! I'm certainly going to try - LOVE that you can bake them in the oven!

    1. thanks! I love recipes that can be made in bulk to save time on busy mornings!

  4. This looks so good! I will have to make it for my gluten intolerant friends 🙂

    1. That is very considerate of you! It always means a lot to me when people make the effort to provide some gluten free food at parties and such. Even though I never expect anyone to, it's extra nice when they do!

  5. These look so delicious. I totally want to try this for my kids. I am sure they would love it. Thanks!

  7. These look amazing - I never would have thought to cook French toast in the oven! #reciperoundup

  9. Oh my gosh these look amazing! I could go some of those right now (down side of of a small lunch!) Thanks for linking up to Recipe Round-up! MM

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