The holy grail of allergy-friendly breakfasts: Vegan French Toast! When made with gluten free bread, this delicious recipe is also gluten free and peanut free
Vegan french toast made with gluten free and yeast free brown rice bread
What’s so big about french toast you might ask? Well, nothing I suppose, unless you can’t eat eggs and bread, then making french toast that actually tastes good can be a very big deal! I found a recipe for French Toast from Living Without.com and decided to give it a try.
I have made egg-free french toast before with a batter made with flour, but it had too many starches together in one recipe for my taste. The recipe featured on Living Without uses chia seeds, not flour, to make the batter, so this recipe was perfect.
I used 2 kinds of bread for this recipe: for my French Toast I used the Ener-G brand Brown Rice Yeast-Free bread and for my kids I used 100% whole wheat bread. Because I followed the recipe closely, I will just share the recipe link so the original recipe creator gets credit! Here are the changes I made:
- I used applesauce instead of banana
- I used Silk Coconut Milk instead of canned coconut milk
- I used ground flax meal instead of whole chia seeds (I was out of chia)
The French Toast recipe turned out great, and my kids loved it! I had to keep the pan on medium-high heat and cooked these a bit longer than with regular French toast so it wouldn’t be soggy in the middle, but the end result was worth the extra time.
You can try this recipe with my Gluten-Free Sandwich Bread (yeast-free and vegan) if you like, however, I have not tried this particular recipe with my bread recipe so I am not sure how well it would hold up.
Vegan french toast made with whole wheat bread
A note about the yeast-free brown rice bread: I try not to eat bread much at all, but I like to have some on hand for a treat here and there in recipes, like this French Toast. The Ener-G bread is not my favorite, but it is the only packaged bread product I can eat that works in a pinch. Because this bread is basically pure starch, I refrigerate or freeze part of the loaf in a freezer bag for later.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist