As background, I am a carbivore through and through. Pasta, cookies, brownies… I love it all. Give me all. of. the. gluten.
About 4 years ago, my fiancé learned that he had a severe gluten allergy and had to begin a strictly gluten free diet.
Although we didn’t live together, this change impacted both of us.
We had to think more carefully about what to eat and what not to eat… and where to eat. There were countless times where we walked in and out of 3+ restaurants during a date before settling on one that reassured us they had a good understanding of “gluten free.” Our travel planning was always coupled with questions like, “Will there be things for you to eat?” “How do you say ‘no wheat’ and ‘gluten’ in [language]?” We’ve learned to pack protein bars as meal replacements at weddings and sometimes still leave after the first dance to snag more food at a local convenience store.
It’s been an adjustment, but we’ve learned so, so much in the past 4 years. Even better, the food industry is much friendlier to marking items “GF.” It’s thankfully now uncommon for a restaurant to lack a gluten free menu.
I put it in perspective that, in the grand scheme of things, this isn’t that bad. It’s something that we can work with so he can be happy, healthy, and full.
I’ve actually enjoyed the challenge when it comes to cooking – “Can I make this gluten free?”
Of course I can make it gluten free! The question is if I can make it gluten free without that gluten free, unsatisfying taste.
You’re probably asking why I don’t go completely gluten free myself. It’s a valid point. It would probably be the healthier option.
I find that keeping gluten in my diet allows me to more honestly compare the gluten free options to gluten/standard foods. It turns out, my glutenous diet (yep, we’re making up words here) makes me the perfect critic of gluten free recipes.
If it’s not up to a glutenous standard, it doesn’t pass. So it had better be delicious. It’s that simple.
So here we are!
If you’re like me and enjoy eggnog at the holidays, that sweet, creamy, spicy drink makes you think of Christmas Eve. Since we’re past the holidays, I had just a few cups of eggnog left in my fridge and the expiration date rapidly approaching. I couldn’t quite bring myself to drink it.
But I was inspired at breakfast time the other day so it didn’t go to waste. Behold! The perfect recipe to use the last of your holiday eggnog.
The best part? This recipe 100% passes my gluten-snob test. Sooooo delicious!
It might seem like we didn’t make very much, but I can tell you that this recipe turned out very dense and filling because of the eggnog. 3 pieces filled my very hungry man, and 2 pieces was plenty for me. (Edit: I was kindly reminded that we also had a side of strawberries, just in case that makes a difference 😉 )
Gluten Free Eggnog French Toast
Prep time: 5 minutes
Cook time: 5 minutes
- 6 Gluten free bread slices (I used Essential Baking Deli Slice Multi-Grain)
- 3 large eggs
- 1 tsp gluten free vanilla extract (or more to taste. I prefer a much more vanilla-y flavor. I probably used closer to 1 ½ tsp. Beware: that amount of vanilla is quite strong.)
- 2/3 cup eggnog
- ½ tsp ground cinnamon + 1/4 tsp
- ¼ tsp ground nutmeg + 1/4 tsp
- Optional toppings for serving: butter, syrup
- Beat eggs and vanilla in a bowl. Stir in eggnog.
- Add ½ tsp cinnamon and ¼ tsp nutmeg to mixture. Stir well.
- Pour the mixture into a shallow dish. Sprinkle a dash of cinnamon and nutmeg on the surface of the mixture. **This is my trick 🙂 In between each slice of bread, re-sprinkle the nutmeg and cinnamon on egg mixture surface.
- Carefully lay a slice of bread in dish into egg mixture. Lightly press on bread with backside of fork or spatula to help it absorb mixture. Flip with spatula to coat other side.
- Place coated bread slices on lightly greased nonstick skillet on medium heat.
- Cook approximately 1 minute per side, or until lightly browned on both sides.
- Top with more sprinkled cinnamon and butter or syrup to taste