I’ve been making my son glutenfree, dairyfree, eggfree French toast these last couple of mornings.
Put a bit of oil in the pan, fry up the glutenfree bread on both sides and add a dash of cinnamon.
Add real maple syrup and voila: allergyfree French toast!
Moses loves it and actually, so do I. Not the healthiest breakfast, but it’s a nice treat.
Interestingly, Shannon Penrod at Autism Miracle in my Kitchen actually wrote about a similar recipe today, only she adds a touch of salt instead of cinnamon and calls it salt bread!
If you want to get more fancy, you can try this recipe, which calls for soy milk (for which we’d need to substitute rice milk, assuming that rice milk was okay — right now, we’re not too sure that it is), apple sauce, and flour (we’d use a glutenfree flour — probably a combination of brown rice and glutenfree oatflour).