Cinnamon Quick Bread and Gluten-Free French Toast

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by Lauren | Celiac Teen on June 12, 2010


French toast is the simplest thing.  Eggs, milk, maybe a spice or two, and bread.  But bread doesn’t live in my house.  At least not bread that I can enjoy.  Sure, every now and then, I’ll throw a loaf in the bread machine, but there is rarely any big commitment to it.  I’ll enjoy it for a few days, then I’m done.  When in search of bread for french toast, there is only one thing I do – make a cinnamon quick bread.  It makes french toast a dinner, which takes just a little bit of planning.  It may not be just the throw-together breakfast, but it’s far from difficult.  The truth is that I threw it together around 5, and by 6:30, there was french toast dancing across our tastebuds.

I don’t know why (probably because I was a pancake girl), but I’ve always thought of french toast as fancy, as something that was difficult or at least should be reserved for special occasions. As if it was sweeter or more something than pancakes. I can’t really describe why I felt that way, because they’re a (relatively) healthy and dead simple meal. Milk, eggs and some fresh cinnamon quick bread. Why bother adding any outside spices, when they are infused from the inside out with cinnamon and vanilla? Of course, you’re free to do so though!

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Gluten-Free Cinnamon Quick Bread
by Lauren of Celiac Teen
Ingredients

1 cup milk
1 tbsp lemon juice
1/2 cup millet flour (2.80 oz)
1/3 cup sweet rice flour (1.80 oz)
1/3 cup tapioca starch/flour (1.55 oz)
6 tbsp brown rice flour (2.45 oz)
1 1/4 tsp xanthan gum
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 salt
1 1/4 tsp baking soda
3 tbsp oil
1 egg
2 egg whites
1 tsp vanilla

Steps

Preheat oven to 350 degrees Fahrenheit and spray a 9 by 5 inch loaf pan with cooking spray.

Place the lemon juice in the milk and let sit for about ten minutes, while getting everything else ready.

Whisk together the dry ingredients in a large bowl. In a second bowl whisk together oil, eggs and vanilla. Whisk the liquids and lemon milk mixture into the dry ingredients.

Pour into prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean.

To make french toast, whisk together 3 eggs and 3/4 cup of milk. Place a slice of cooled bread in the mixture, then flip it over, then place on a medium-low preheated pan which has just enough butter to coat the bottom. Let cook slowly, and once the bottom is your desired colour, flip and cook until the other side is your desired colour. Top with maple syrup and enjoy!

The bread has a bit of spring to it. Just a simple thing, which can is best suited for this purpose. We use it all up within about 3 hours of it being made, almost without exception. I like to cut it into thick slices, to evoke memories of a thick crusty bread being sliced up and fried in a pan by my dad. Either way, it’s pretty dreamy.

Well, the colour of the bread doesn’t show it well here, but it has the most delightful french toast texture. They may be able to support themselves, but when cut the milk-egg wash type thing softens the bread just that bit more to allow your mind to be flooded with every good moment and memory that french toast has brought to you.

I love mine topped with maple syrup. The butter was take it or leave it (Gasp!! I know.) but they were fried in the perfect amount of butter. Just enough to infuse the flavour onto the outside without drenching them in it. The maple syrup adds depth and creates a symphony with the cinnamon and vanilla. Oh yum.

Goodness. I really should stop doing these bite shots. It just makes me hungry as I’m writing it, and wishing that I could have some more. There is only one real solution to that problem – to make another batch :).

With this bread, and the french toast that followed, my dad’s only quibble was that it didn’t make enough.  With our light snacking before making the toast, there was only enough for 2 pieces each!  Might have to make two next time.  I’m sure that no one would complain.

xoxo
Lauren

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August 30, 2010 at 8:13 am

{ 22 comments… read them below or add one }

1 Lynn June 12, 2010 at 9:24 am

This looks so good. French toast is something that I used to love and that I miss. I love this idea. Thank you!

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2 MeLissa June 12, 2010 at 9:27 am

This looks quite yummy…will have to give it a try. Have you ever made it with all-purpose gluten free flour? I find I’m much more likely to try recipes if I don’t have to have a lot of different flours on hand…it’s a laziness problem. :)

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3 Lauren | Celiac Teen June 12, 2010 at 9:44 am

MeLissa, no I haven’t. I prefer the freedom of mixing my own and rarely have an all-purpose in the house, however, if you measured by weight, I’m sure it would work. It may not be the same texture or flavour (depends on the mix!), but it would still give you a quick bread :).

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4 Jamie June 12, 2010 at 10:09 am

This looks absolutely delicious! Love cinnamon bread and love French toast and together is making me so very hungry!

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5 Meg @ Gluten-Free Boulangerie June 12, 2010 at 12:13 pm

What an interesting idea! I once had french toast made from banana bread, which was very tasty…this seems like it would be similar. I look forward to trying this.

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6 Iris June 12, 2010 at 12:47 pm

I never thought to use a quick bread for french toast, but it’s a great idea. You’re right, with the commitment of making gf bread, I rarely have bread on hand. But I love making quick breads, so this is something I would do.

MeLissa, if you make it with a gf flour blend, I would love to hear how it turns out.

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7 Stephanie June 12, 2010 at 4:00 pm

Beautiful-looking bread! I like the idea of mixing in the flavors of french toast into it! Genius :)

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8 Tia June 12, 2010 at 11:53 pm

I love your comment about french toast feeling fancier than pancakes even though it is easier to make. I am making some tomorrow morning, even though I am being lazy. Using store bought gf bread. It feels more special than pancakes although I am making it instead of pancakes because it’s easier.

Anyway, I am inspired by your quick bread recipe. I am starting to gather some different gf flours, so this may be in my future. I will let you know how it turns out.

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9 Jenn June 13, 2010 at 1:44 am

Don’t stop taking the bite photos….that one is my favorite of the whole French toast set! :) A sweet quickbread sounds perfect for French toast!

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10 Tessa June 13, 2010 at 9:48 am

Wow this looks really really really good… especially since its morning time :) I LOVE French Toast!

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11 Maria June 13, 2010 at 12:36 pm

French toast is my favorite breakfast treat. Love that last photo!

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12 Theresa June 13, 2010 at 3:07 pm

Beautiful pictures, post, and blog. =)

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13 gfe--gluten free easily June 17, 2010 at 11:23 am

No, I agree with Jenn … please don’t stop the bite shots! I love them! I have to admit that I do miss French toast as an indulgence at B&Bs. Even the ones that have fed me well gf have never offered that choice. I should have had some French Toast at Posana Cafe, but I didn’t. Okay, must make some using your recipe Lauren! :-)

Shirley

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14 Ann June 17, 2010 at 11:39 pm

If you have any leftover quick bread, it makes wonderful french toast. Banana bread french toast is my favorite. GF of course.

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15 Ellen Allard @ I Am Gluten Free July 3, 2010 at 5:24 pm

Lauren – this looks great. A wonderful marriage of flavors. I am amazed that the quick bread held together when sauteed, but gosh darn, it looks absolutely delicious. And worthy of real maple syrup, for sure!

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16 Ellen July 9, 2010 at 12:52 am

Love this. Even though I had the oven too high (miscalculated F to C), it still came out soft and bouncy in the middle. Delish!
I am eating some for breakfast: one piece with peanut butter and the other with a slice of goat cheese and a slice of turkey. HEAVEN!
THANK YOU!

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17 Kim Blair August 12, 2010 at 9:06 pm

French toast is a wonderful treat, but I often find that the prepackaged GF breads and mixes have way too much salt in them, so I try to stay away from them. I love your idea of using a homemade sweet quick bread instead. Excellent idea.
Kim Blair
in Edmonton

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18 Katy November 15, 2010 at 10:58 am

Lauren,

I made your Cinnamon Quick Bread last night, and not only did it smell intoxicating, it was so incredibly moist and delicious. Great recipe! The French Toast will be made soon:)

Thanks for posting your recipes!

Katy

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19 Claire May 25, 2011 at 4:51 am

I’m not kidding, when I say that this is the best loaf of bread I have ever eaten (or baked!). It was DELICIOUS!! I couldn’t stop eating it! :) My family loved it too…especially my Mom! Even my brother approved, at he usually only really likes something if it has chocolate in it. :) Thanks for another great recipe! From one teen to another, I thank you!!

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20 Michele August 9, 2011 at 7:29 pm

Has anyone made this recipe with a milk alternative?

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21 Lauren | Celiac Teen August 21, 2011 at 11:09 am

Michelle, I have not, but for this recipe it should be perfectly fine! Just replace 1 for 1 with your favourite milk alternative.

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22 Beth Fox September 12, 2011 at 2:46 pm

I have to find as many tasty alternatives to whole wheat/yeast bread I can find. This sounds like it just might work, really -it sounds good, I’ll let you know.

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