Panicked or other GF people

[wambam]

panicked - You were super helpful for Thanksgiving, maybe you can help for Christmas?

My H and I want to do French toast for Christmas breakfast. We ordered some bread from the bakery I got my pies from. Anything I should do differently than I would with regular bread? Use less egg/liquid mixture? Any words of wisdom?

[wambam]

Dec 22, 2014 10:03:37 GMT -5 googled said:

I don't know how you usually do French toast, but I do an egg/milk mixture. Since GF bread tends to be a little "tougher," I make sure it really soaks up the egg. I basically just let it sit in the mixture for a few seconds longer. That way it gets that nice soft texture you'd expect from French toast.

Okay that's the opposite of what I initially thought haha. We don't usually eat GF bread so i don't know what I'm doing. The only times we have were in our cruise where the bread was extremely soft (falling apart) and then on thanksgiving when we made stuffing, so I didn't really pay much attention to the texture since it was going to be soaked in broth anyways.

[Deleted]

I got some silk (soy) egg nog last night and on the side they had a recipe for French toast made in the nog. I thought it was good and would be amazing!

[wambam]

Dec 22, 2014 10:09:57 GMT -5 tarzanswife said:

I got some silk (soy) egg nog last night and on the side they had a recipe for French toast made in the nog. I thought it was good and would be amazing!

OMG this is brilliant. 

There's this local grocery store chain here that has full-fat egg nog from a local-ish creamery and I think this would be epic. Thank you!

[wambam]

Dec 22, 2014 10:10:59 GMT -5 googled said:

Dec 22, 2014 10:07:55 GMT -5 wambam said:

Okay that's the opposite of what I initially thought haha. We don't usually eat GF bread so i don't know what I'm doing. The only times we have were in our cruise where the bread was extremely soft (falling apart) and then on thanksgiving when we made stuffing, so I didn't really pay much attention to the texture since it was going to be soaked in broth anyways.

I see what you mean about the crumbly-ness…I buy my bread in a pre-sliced loaf, and I have to take it out very carefully so it doesn't fall apart But once you get it in the pan, the fried egg should hold it together. My suggestion would be to mix up your egg and milk in a square tupperware so you can lie the bread flat.

Yeah, the bread I bought for Thanksgiving was oat-based (I think Eban's brand maybe?) and it was pre-sliced. But my H doesn't think the oatiness would be good for FT, thus ordering the sandwich bread from the bakery. 

Yes, I have a square tupperware that will work perfectly. And I am SO using egg nog.

[ECB]

Dec 22, 2014 10:03:37 GMT -5 googled said:

I don't know how you usually do French toast, but I do an egg/milk mixture. Since GF bread tends to be a little "tougher," I make sure it really soaks up the egg. I basically just let it sit in the mixture for a few seconds longer. That way it gets that nice soft texture you'd expect from French toast.

While we've never made GF french toast, this is what I figured was probably the case.  

I will say - we always have Udi's bread in our freezer.  It's not crumbly and pretty darn close to regular bread (DH and I always say that if it weren't so expensive, we'd eat it too.  But because of the cost, it's only for DS!).  I would expect Udi's to hold up pretty well in doing french toast.  

[panicked]

My suggestion is to very lightly toast it before you add it to the pan. It will help it keep its texture and will help it soak up a bit more of the liquid. :-)

[wambam]

Dec 22, 2014 10:17:21 GMT -5 googled said:

Dec 22, 2014 10:15:08 GMT -5 wambam said:

Yeah, the bread I bought for Thanksgiving was oat-based (I think Eban's brand maybe?) and it was pre-sliced. But my H doesn't think the oatiness would be good for FT, thus ordering the sandwich bread from the bakery. 

Yes, I have a square tupperware that will work perfectly. And I am SO using egg nog.

Godspeed to you! GF cooking is the suck.

It's hard. I heard a podcast the other day about a new cookbook called Every Last Crumb by Brittany Angel. It's a baking cookbook with modifications for every conceivable food allergy. I don't make treats often enough to warrant it, but I want to take a look at it.

[wambam]

Dec 22, 2014 10:26:09 GMT -5 panicked said:

My suggestion is to very lightly toast it before you add it to the pan. It will help it keep its texture and will help it soak up a bit more of the liquid. :-)

I knew you'd have something good for me

Will do, thanks!

[isabel]

You could make it like a casserole too. Sort of bread pudding-ish. It might hold together better that way.

[pantaloons55]

Dec 22, 2014 10:15:08 GMT -5 wambam said:

Dec 22, 2014 10:10:59 GMT -5 googled said:

I see what you mean about the crumbly-ness…I buy my bread in a pre-sliced loaf, and I have to take it out very carefully so it doesn't fall apart But once you get it in the pan, the fried egg should hold it together. My suggestion would be to mix up your egg and milk in a square tupperware so you can lie the bread flat.

Yeah, the bread I bought for Thanksgiving was oat-based (I think Eban's brand maybe?) and it was pre-sliced. But my H doesn't think the oatiness would be good for FT, thus ordering the sandwich bread from the bakery. 

Yes, I have a square tupperware that will work perfectly. And I am SO using egg nog.

Never done french toast GF but just chiming in that I think oatiness would be freakin' awesome. Just from my experience with an oat/sugar/cinnamon encrusted type of french toast (back before the GF days) with banana maple syrup. OMG Seriously the best thing I ever tasted. But a thing of the past, no more bread, oats, egg (in that quantity) or dairy for me. Wahhhh. 


Good luck with yours and let us know what you figured out. Egg nog sounds amazing!  

[wambam]

Dec 22, 2014 12:13:06 GMT -5 pantaloons55 said:

Dec 22, 2014 10:15:08 GMT -5 wambam said:

Yeah, the bread I bought for Thanksgiving was oat-based (I think Eban's brand maybe?) and it was pre-sliced. But my H doesn't think the oatiness would be good for FT, thus ordering the sandwich bread from the bakery. 

Yes, I have a square tupperware that will work perfectly. And I am SO using egg nog.

Never done french toast GF but just chiming in that I think oatiness would be freakin' awesome. Just from my experience with an oat/sugar/cinnamon encrusted type of french toast (back before the GF days) with banana maple syrup. OMG Seriously the best thing I ever tasted. But a thing of the past, no more bread, oats, egg (in that quantity) or dairy for me. Wahhhh. 


Good luck with yours and let us know what you figured out. Egg nog sounds amazing!  

I thought the oat bread would be good too! But my H seemed repulsed. Weirdo lol.

[wambam]

Dec 22, 2014 12:38:00 GMT -5 carrotsmakemefat said:

May I make a recommendation?

Can you do Pioneer Woman's french toast casserole instead? It's easier (I sub vanilla almond milk, all GF, and half/half)

<-----queen of GF FTC

If you really go true french toast the idea of toasting first is a good one, and make sure you add some extra texture to the top with a topping. A long time ago Rachael Ray had a recipe for a French Toast with almond vanilla cereal or topping. It was good

Hmm, this is an interesting idea. But does it make a lot? It will be just me and Mr. Wambam eating it. My family doesn't touch my "weird food" with a ten foot pole.

[panicked]

wambam I saw this pop up on my FB today! simplygluten-free.com/blog/2014/12/gluten-free-baked-eggnog-french-toast-recipe.html

[wambam]

Dec 22, 2014 16:26:58 GMT -5 panicked said:

wambam I saw this pop up on my FB today! simplygluten-free.com/blog/2014/12/gluten-free-baked-eggnog-french-toast-recipe.html

SHUT THE FREAKING FRONT DOOR