Gluten/Egg/Dairy-Free French Toast! Vegan never tasted so good!

Oh how I wish that I has taken a picture of these delicious slices of caramelized goodness. Alas, we will simply have to use our imaginations :-) The great thing about this recipe is that it is gluten/egg/dairy/nut/soy/free. It is vegan too! But don't let all of those things deter you, because truly, you will love it!


The bread for the french toast was made from Pamela's Gluten-Free Bread Mix & Flour Blend. I will give you three different options for breads and all are "winner, winner, chicken dinner." The three choices are the standard egg-free variety, a sweet bread variety, and lastly a cinnamon-raisin variety. All three varieties are technically egg-free.

Egg-Free Bread:

3 1/2 cups of Pamela's Flour Mix
2 cups of warm water (not above 115 degrees)
3 tablespoons of ground golden flax seed
1/4 cup of oil (I use sunflower oil)
2 1/4 active dry yeast or 1 yeast packet (7 grams)


Sweet Bread (also egg-free):

3 1/2 cups of Pamela's Flour Mix
1/4 coconut oil, melted
1/4 of sugar (this can be a 1/4 cup of anything sweet, such as honey, maple syrup, brown sugar, maple sugar, xylitol etc...)
3 tablespoons of ground golden flax seed
1/2 cup of rice or coconut milk
1 1/4 cups of water

Cinnamon-Raisin Bread (again, it's egg-free!):

3 1/2 cups of Pamela's Flour Mix
2 cups of warm water (not above 115 degrees)
3 tablespoons of ground golden flax seed
1/4 cups of sunflower oil or coconut oil (if using coconut oil, melt)
1 1/2 teaspoons of cinnamon
1/2 to 3/4 cup raisins (more or less depending on how raisin-y you like your bread)*

Use a heavy stand mixer with a whisk attachment. Do not use bread maker. Combine all ingredients and mix for 3 minutes on medium/high. Pour dough into a 8x4 inch greased bread pan. Wet the back of your spatula to smooth the bread batter. If the batter sticks to the spatula, place the spatula under the running water more often. Once batter is smooth, let the dough rest for one hour. I do not recommend putting a towel or cover over your batter because the cover will stick to the batter creating an unappealing texture on the bread. Place the dough either in the oven (while off) or in an area that is warm and without a draft. Dough will rise when baking. Bake at 350 degrees for 65-70 minutes.
* For Cinnamon-Raisin Bread, hand mix raisins into the dough before adding to pan to rise.

As soon as your bread is done baking, wait two minutes and then remove the bread from the pan and place it on a cooling rack. This step is critical when baking gluten-free bread because if left in the pan, bread will become soggy.

Once your bread is baked and cooled completely, slice pieces into desired width and set aside.

French Toast Wash:

1/4 cup of melted coconut oil
1 teaspoon vanilla
1/4 real maple syrup (the sugar will cause the french toast to caramelize...yumm)
1/2 cup warm rice or coconut milk
3 tablespoons of ground golden flax seeds

Mix all of these ingredients together in a bowl. Dip slices of bread, one piece at a time, into French Toast Wash. Place "washed" slice of bread onto a hot griddle and cook until caramelized and brown.

Serve with real maple syrup and enjoy!!