Gluten Free Pumpkin Spice French Toast (Vegan)

Our gluten free pumpkin spice french toast is a warming and delicious fall and winter breakfast. This recipe is also dairy free and vegan, there are no eggs needed for this recipe! This is perfect if you have egg allergies or run out of eggs but still want to make french toast.

If you’re on the hunt for egg-free breakfast recipes, I’m excited to bring you our recipe for egg free/vegan pumpkin spice french toast!

I originally got the idea for egg-free french toast from a recipe in the old Living Without magazine way back in 2012 that originally had bananas and chia seeds. The original recipe and magazine are no longer around, so I can’t find who to credit for the inspiration for my original recipe that inspired this one.

We’re not vegan, but both our kids used to have egg allergies, so I had to do a lot of baking without eggs early on. Ironically, my kids grew out of their egg allergies and now I’m that one that can’t have eggs!

My version of egg-free french toast has changed quite a bit over the years to be even better tasting, and better allergy-friendly bread options make a huge difference, too. This pumpkin spice version is my favorite one yet!

Why you’ll love this recipe

If you can’t have eggs or you run out of eggs, you can still have delicious French toast for breakfast! Our recipe uses a batter made with dairy free milk and gluten free flour, so you don’t need eggs to make this.

My family enjoyed this recipe and even my husband (who isn’t much of a pumpkin spice fan) said the taste and texture of this french toast was just like “real” french toast.

How to make vegan pumpkin spice French toast

Here are the steps for making our recipe for egg-free pumpkin spice french toast. This is just an overview, the full recipe card is at the end of the post.

• Preheat a non-stick pan or griddle over medium heat.
• In a shallow dish or bowl that will fit your gluten free bread, whisk together the dairy free milk and the gluten free all purpose flour/baking mix until smooth.
• Whisk in the pumpkin puree, the brown sugar, and the spices.
• Allow the batter to rest for 1-2 minutes to thicken.

• Add a little spray oil or dairy free butter to your hot non-stick pan. I recommend still using a non-stick pan along with oil or butter to keep the french toast from sticking.
• Make sure your pan isn’t too hot, you’ll want it at about medium to a little below medium heat to give it time to cook the batter and not brown the edges too quickly.
• After the batter has rested, whisk again and dip your gluten free bread slices into the batter on each side (letting the excess batter drip off the bread), and then immediately add it to your oiled pan. Don’t let the bread sit and soak in the batter.

• Cook on each side until golden brown.
• Remove from the pan and set on a cooling rack for about 5 minutes before serving. Cooling the french toast helps the batter to set up more before serving.
• Top with dairy free butter, maple syrup, and powdered sugar if you like.
• Store leftovers in an airtight container in the fridge for up to 4 days.

What kind of gluten free bread can I use for this recipe?

I used the Bfree white sourdough sandwich bread in this recipe since it’s also egg free, but you can use other brands of gluten free sliced bread in this recipe, such as Little Northern Bakehouse.

You’ll want to use a good quality gluten free bread for this that will soak up the batter a little bit, but not completely fall apart when it starts cooking.

If you have trouble with your bread falling apart when dipping into the batter with a fork, use small tongs or a spatula. Our bread didn’t fall apart while we were dipping it, but I used a spatula to dip our bread just in case.

How this recipe works without eggs

If you’re curious how this recipe works without eggs, keep reading! If not, feel free to skip this part if you want to head straight to the recipe.

For this recipe, we used the King Arthur all purpose gluten free bakingmix that has some thickeners in it and xanthan gum as a binder. The gluten free flour creates a moderately thick egg-free batter that coats the toast, a little bit like a regular French toast egg batter does. Except this relies on the starches in the flour and the xanthan gum to thicken and firm up while it cooks.

I also like to cool this french toast for a couple of minutes to help the french toast and cooked batter to firm up a little more before serving.

The brown sugar is important in this recipe as well. It not only adds a little sweetness to the french toast, but it also helps with browning. Without the brown sugar, this toast doesn’t brown as well.

The brown sugar and starches in the gluten free flour also make it stick more to the pan, so this is another reason you want to use an oiled or dairy-free-buttered nonstick pan when cooking this.

Check out our other breakfast recipes and our allergy friendly breakfast and brunch roundup!

Pin for later!