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#SaturdaySessions: Gluten-free French toast

Recipes for the weekend

#SaturdaySessions: Gluten-free French toast
Brunch grub, sorted

It isn't easy to go gluten-free in this city, much less find gluten-free French toast that you can rise to. Below, the chefs from Open Door Policy share their recipe for a gluten- and dairy-free (even the Chantilly cream is made with soy milk) creation that you can whip up at home. 


For the dry mix

113g Tapioca flour

150g Rice flour

2g Baking powder

7gm Dry yeast

5g Sea salt

16g Brown sugar

 

200ml Soy milk

4 Whole eggs

8 Olive oil

 

How to make it 

1. Heat a pot of soy milk and sugar to 38 degrees Celsius. Remove from heat and transfer the milk to a mixing bowl.

2. Sprinkle the yeast over the top and let the yeast dissolve and rest. The mixture will bubble up and smell strongly of yeast, indicating that it's ready to use.

3. Using an electric mixer or a whisk, add in half of the dry ingredients in the mixing bowl and slowly add in half of the yeast mixture. Continue this with the remaining dry ingredients, yeast mixture and eggs. Mix it will until dough texture is slightly sticky.

4. Transfer the dough to a mixing bowl and mix in the olive oil.

5. Apply non-stick cooking spray on a loaf pan, place the dough on it and cover with cling film, leaving to rise for approximately one hour until it doubles in size.

6. Heat oven to 180 degrees Celsius. Bake the loaf for 45 minutes. Remove the loaf from the pan and leave it on a wire rack to cool completely before slicing.

 

For the chantilly cream

2 Egg yolks

250g Soy milk

7g Starch

Zest of 2 lemons

 

How to make it

1. Whisk the egg yolk, sugar and lemon zest together until everything is thoroughly combined. This will form a thick paste.

2. Warm the soy milk in a saucepan under low heat until you see wisps of steam. Remove from heat.

3. Add the milk to the egg mixture little by little and whisk it to combine all.

4. When all the milk has added to the egg mixture, pour everything back to the saucepan, heating up over medium heat while whisking constantly.

5. The Chantilly cream will look very thin and frothy, but will start to thicken after a few minutes. Once it starts to thicken, remove from the heat and pour into a strainer in a bowl. Stir to push it through the strainer.

6. Once the cream reaches room temperature, cover it up. Press the plastic firm against the cream let it chill in the chiller.

 

For the french toast dip

3nos Whole eggs

150ml Coconut cream

100g Almond milk

80g White sugar

 

How to make it

  1. Add in eggs and sugar into a mixing bowl and whisk it up until everything is combined.

  2. Slowly add in the coconut cream and almond milk and continue whisking.

  3. Dip the loaf in the mixture. Set a pan in medium heat and place the loaf on the pan. Let it cook until golden brown.

  4. Once the loaf is ready, remove it from the heat and serve warm. 

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