Gluten-Free French Toast & Blueberry Compote

French Toast gluten-free

For Father’s Day, on behalf of the pup, I decided to make French Toast for the hubs.

Never having had it before, I had a bit of an uphill battle wanting to make it balancing and tasty - and, I’m happy to report, it delivered!

Note that this recipe is not dairy-free but, with a creamy nut mylk, I can’t see why it wouldn’t turn out. Let me know if you give it a try.

Before getting to the recipe, here are a few things to keep in mind and prepare ahead of time:
1. If your gluten-free bread is frozen, take your slices out and leave them overnight to defrost
2. Take the eggs out of the fridge so they’re room temperature at the time of use
3. Avoid using extremely cold milk
4. Premeasure all your ingredients before starting
Ready? Let’s get started!!

Gluten-Free French Toast + Blueberry Compote

Ingredients for the French Toast:
4 slices of gluten-free bread (regular bread works if you’re not gluten-free ;)
2 eggs, room temperature
1 tsp vanilla extract
1/2 c whole milk, grass-feed + non-homogenized
2 tbsp coconut sugar
1 tbsp unsweetened carob powder
1/4 c gluten-free flour blend (1/4 c buckwheat flour + 1/2 tbsp potato starch + 3/4 tsp tapioca flour)
Sea salt to taste
Unsalted butter or coconut oil
Place eggs, vanilla extract, and 1/4 c of milk in a bowl. Whisk into smooth.
Add sugar, salt, flour blend, carob, and remaining miil. Continue whisking until well-combined.
Place bread on a deep baking sheet, avoid overlapping the bread.
Pour half of the mixture overtop of the bread. Let it soak.
Flip the bread over and pour the rest of the mixture over. Let soak for about 30 minutes. Feel free to check on the soaking process at the halfway mark, maybe flip the bread over again to make sure it’s soaking as much of the mixture as possible.
——At this point, start on the blueberry compote——

Ingredients for the Blueberry Compote:
2 c frozen blueberries
3 tbsp filtered water
1/4 c granulated sugar
1/2 large lemon
In a saucepan on medium heat, add all ingredients. Stir gently and let cook for 10 minutes. Stirring frequently to make sure it doesn’t stick. If it’s too watery, cook for an additional 5 minutes on lower heat. Place in a small bowl.

——continuing with the French Toast——

After the 30 minutes of soaking, place a skillet on medium heat (I used a cast-iron skillet which makes it a little hotter).
Add butter or oil, enough to coat the skillet. Once it starts to sizzle, it’s ready.
Carefully, place 1 - 2 slices (depending on the size of the pan) of the freshly soaked bread without overlapping the slices.
Let sit for 3 minutes - monitoring that they’re not burning.
Sprinkle a little sugar on the top of each slice.
Flip the slices and cook for an additional 3 minutes.
Stack the slices on a plate, ready to serve.
Repeat with the remaining slices.
Serve with the blueberry compote overtop. Enjoy!!

Let me know how they turn out - tag me on Instagram or Facebook @daisyjeys :)

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