So as to try and manage my IBS, I've been on a Gluten free diet since May with the occasional day off every few weeks. A Gluten free diet is not easy to follow simply because I'm not accustomed to it but the 'day off' breaks it up quite nicely. The past few months have been a challenge but they've also enabled me to figure out what my pain triggers are. However, I just have to point out that store bought Gluten free bread tastes like paper, I absolutely hate it and I'm just not coping very well with it. I've tried every brand out there but nothing has satisfied my taste buds. This creates a huge problem for me because bread is one of those simple things I thoroughly enjoy which is why I resorted to baking my own Gluten free bread the past few weeks. Unfortunately I don't have time to bake everyday and so this morning I was left battling it out with a Newburn Bakehouse White Sourdough Artisan Cob loaf. After stirring at it for a while, I decided to make French toast in the hopes that the seasoned eggs would completely smother the bread's taste. Having whisked together eggs, cinnamon, milk and vanilla, I created the most flavourful french toast; crispy on the outside, nice and chewy on the inside.
You'll be glad to know that it worked and the toast was super tasty too. French toast is so easy and quick to make, all you need is a few ingredients and 5 minutes of your time.
How to do it:
- Heat a pan on medium heat, then add oil when hot.
- Beat eggs, cinnamon, milk and vanilla together then dip gluten free bread slices in mixture.
- Pan fry till brown.
- Serve with fruits/maple syrup/jam. All down to preference.
So easy yet so effective.