Continuing with our breakfast theme this week, I’d like to discuss gluten free french toast. French toast is super easy to make gluten free- all you need is gluten free bread, or in this case, leftover cornbread (Thank you to fabulous photographer Rebekah West for the brilliant idea!)
In this case, we actually used leftover Polenta Cake compliments of David Lebovitz. If you don’t subscribe to his blog, and you love French food, I highly recommend it. I find many of his recipes easy to convert without losing the essence of what’s he’s working to create. Polenta cake is a great combination of polenta, almond flour, and a tiny bit of regular flour ( to sub, we used 3 tbs corn starch, 3 tbs sorghum, and 1/2 tsp xanthan gum) the result is a flavorful, not to sweet cake that’s perfect in french toast for breakfast the next day. *Hint- do NOT leave out the lemon zest- it’s key.
We also recommend adding additional butter to the pan once the toasts have been cooked on one side- even throwing some butter on top of the cooked side and letting it melt in. By adding the butter at this point, instead of at the table, the butter is allowed to seep in the flavor permeates the toast. We especially like salted butter for this, as the contrast between the tiny bit of sharpness you get from the salt compliments the sweet of the egg mixture and the maple syrup.
Lastly, I have to brag on my budding photgraphers. The Kitchen Divas in training are responsible for all the pictures in this post- both of them! I confess, it’s much easier to cook while you have a ‘staff’ of people willing to document!