Wheat Free Recipes: French Toast from Scratch

Dry ingredients:

1 1/3 cups self-rising gluten-free flour mix
1 cup cornmeal
1 cup sweet sorghum flour
2 teaspoons baking soda
2 teaspoons baking powder
2/3 cup light brown sugar, lightly packed
2 envelopes gelatin powder

Wet Ingredients:

1 1/2 cups cultured buttermilk
4 large eggs, room temperature, lightly beaten
1/4 cup quality extra virgin olive oil

Directions:
Preheat oven to 350 degrees and line a 10" springform pan with parchment paper. Sprinkle the bottom of the pan with a little corn meal.

Using a fork, combine the dry ingredients together in a large mixing bowl.

Whisk the wet ingredients together in a separate bowl.

Add dry ingredients to the work bowl of a standing mixer and stir on the lowest speed using the dough hook. Slowly add the the wet ingredients, increasing the speed setting to "2" once added. Mix only until ingredients are well-combined and appear moist. Do not over-work the dough.

Transfer the dough to the lined springform pan. Using oil-coated fingers, gently even-out and shape the dough to form the rounded top of the loaf. With a sharp knife, slice a large cross-shape into the surface of the dough.

Place the pan on the center rack of preheated oven. Bake for 25-30 minutes, until the loaf is golden brown and crusty. Insert a tooth pick or bamboo skewer into the center to test for doneness. When skewer comes out clean, loaf is done.

Cool on a wire rack for 5 minutes then release loaf from the pan. Transfer to wire rack and cool to room temperature.

Slice into approximately 1/2-inch thick slices. Line the bottom of a 9X13 pyrex pan with paper towels and transfer the bread slices to the pan. Cover with aluminum foil and set aside, overnight.

To make the Wheat-Free Recipe French Toast -

Ingredients:

4 large eggs, room temperature, lightly beaten

1/2 cup milk

1/2 cup heavy cream

1 tablespoon honey, warmed

1/2 teaspoon vanilla extract

1/2 teaspoon sea salt (add more to taste)

pinch cayenne pepper

8-10 slices gluten-free bread

4 tablespoons unsalted butter, melted

1 tablespoon vegetable oil

In a small cup, combine melted butter and vegetable oil. In medium size mixing bowl, whisk together the milk, heavy cream, eggs, honey, vanilla, sea salt and cayenne. Pour egg mixture into a pie plate and set aside.

Preheat oven to 375 degrees. Line a baking sheet with parchment. Dip a slice of bread into mixture, soak for 20-30 seconds, then flip over and soak the other side for about 20 seconds. Using a large spatula, carefully move the bread to the parchment lined baking sheet. Repeat process until all the bread has been soaked in the egg mixture.

Using a large non-stick griddle or saute pan, heat 1 tablespoon of the butter-oil mixture over medium heat. Place 2 slices of bread at a time into the pan and cook until golden brown, about 3 minutes per side.

Return slices to parchment-lined baking sheet and place in oven on center rack. Bake for 5 minutes.

Serve immediately, topped with butter, maple syrup or whipped cream and fresh berries.