The “pretty” side is that I can’t possibly tell you how many things (gluten free recipes and foods) are actually better than their gluten-y counterparts. I don’t have the science knowledge (not even remotely close) to explain it, but I do have the culinary knowledge and taste buds to stand by it.
Take French Toast, for example. Store-bought Gluten Free bread (such as Udi’s and Kinnikinnick’s) make French Toast that’s better than I’ve ever had. They also make incredible grilled cheese sandwiches. This bread just seems to hold up under the heat better than other breads.
Whether you HAVE to eat gluten free or not, grab a bag of gluten free bread sometime and try for yourself.
The recipe below is for French Toast with Almond and Coconut Milk, but – needless to say – you can make it with whole milk, coconut milk, almond milk, or even rice milk. I’m just on an Almond Coconut kick lately, so it’s what I went with.
On a somewhat “side note” – I recently made my favorite Gluten Free Waffles of all time using this same Almond Coconut milk. I’ll post the easy peasy recipe in a day or two. Heck I may even do it today IF I quit rambling and get down to business.
With that in mind…
Gluten Free French Toast with Almond Coconut Milk
4 slices Kinnikinnick Gluten Free Bread (or Udi’s)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup Coconut Almond Milk
Beat the egg, vanilla, and cinnamon in a shallow dish – I usually mix them in a bowl or Pyrex cup then pour them into a glass pie plate. Stir in the milk. I LOVE Califia Farms Toasted Coconut Coconut Almond Blend (pictured above) – the flavor is spectacular, whether it’s in a glass, with cereal, or in recipes. You can use whatever milk you have on hand, of course, but if you can get your hands on this milk… do!
Dip bread one at a time in the mixture, coating both sides.
Cook bread slices on a lightly greased, preheated nonstick griddle or skillet on medium heat until nicely browned.
I wouldn’t dream of serving French Toast on a platter or plate that hadn’t first been dusted with Confectioner’s Sugar, but that’s just me and my 75 sweet teeth. I also prefer to top these with my Homemade Whipped Cream with Cinnamon – it makes a grand presentation and, more importantly, tastes so amazing you don’t want the meal to ever end.
Again, it isn’t a law against God or humanity, but you must, must, must serve these with Homemade Whipped Cream with Cinnamon.