Sunday, May 4, 2008

GFCFSF French Toast


My brilliant husband was the one who figured out that French toast could be made to be gluten-free, casein-free (GFCF), and soy-free (GFCFSF). This was a big "ah-ha!" moment for me, who was getting bored with the kids' usual breakfast routine.

This is really easy. Take two slices (per person) of Ener-G Tapioca Loaf. Dip each side of the bread into a mixture of egg and milk substitute (we use hempmilk). [You can add some cinnamon too.] Fry the bread up in some coconut oil on both sides. It's done when it's browned -- it's quick, believe me.

Drizzle some agave nectar on top.

TIP: Scramble up the leftover egg/milk mixture in your already-heated pan for some extra protein. Serve with some fresh juice or other fruit.

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DISCLAIMER. I am not a doctor. I am not a nutritionist. I'm just a mom who has been implementing the GFCF diet since October 2007 (and soy-free about 5 weeks thereafter). Please do not rely upon my blog as your sole source of information or advice. I only offer my personal experiences for your consideration and can not be held responsible for any adverse reaction or experience you or your child may have should you choose to try something I have tried. Remember that every child is unique, and what works for mine may not work for yours.