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Gluten Free Pumpkin French Toast

Gluten Free Pumpkin French Toast

Friends!!!! This is the best Pumpkin French Toast I’ve ever tried. We made it two ways, and you can also make this with any thick Texas Toast type bread if you are not gluten free, but Sam’s Choice from WalMart brand gluten free bread seriously was amazing with this recipe. The density was perfect for the batter, and didn’t get that effect we have all experienced at one time or another, with the soggy center. Yuck, am I right?!

Doubles As an All Around Great Bread

I first tried this bread when we went camping this summer, and it was magnificent! I bought it for my husband who is gluten free, but I enjoyed it myself. We have tried a lot of gluten free breads, and for those of you out there who have also tried them – you know … it’s few and far between that you find a great gluten free find! This is one of the greats!

It’s Fall Y’all!

As we transition from Summer into Fall, it seem’s like there is an influx of pumpkin and apple recipes, and I just love it! Gimme all the apple and pumpkin! Next up, gingerbread – right?! I’m not even kidding, now that Halloween is over, I’m all over the ginger friends!


Substituting Bread

I would recommend if you use any other bread that you toast the pieces first, either large batch in the oven for about 5-10 minutes on 350, just til golden and toasty, or in smaller batches in your countertop toaster. By drying them out you will get an end result that is closer to that of this bread pictured above from WalMart (Sam’s Choice Gluten Free).

Gluten Free Pumpkin French Toast

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Food Allergy P.I.


  1. Heat a griddle to 350, or stove top pan to medium heat. Lightly grease your griddle or skillet. Whisk the flour into the pumpkin puree, until well blended. Add the eggs, and whisk again til well blended. Add the spices, and whisk again until well combined. Finally, add the milk, and whisk together well. Dip the bread one piece at a time, into the mixture, covering all sides, top and bottom. Cook about 2-3 minutes each side, until golden brown and cooked through. Serve with butter (or dairy alternative), maple syrup and powdered sugar. 

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