2 cups plain nondairy milk
3 tablespoons maple syrup
1 teaspoon cinnamon
1/8-1/4 teaspoon freshly grated nutmeg
1/4 teaspoon pure vanilla extract
3 tablespoons gram (chickpea) flour
3-4 tablespoons white rice flour
1-2 tablespoons cornstarch
sunflower oil, as needed
4-8 slices stale gluten-free or French bread, sliced 1/2" thick
1. In a bowl, whisk together the milk, maple syrup, spices, vanilla, flours, and cornstarch until very smooth. It should have a consistency like runny pancake batter; so add more cornstarch or milk, as needed.
2. Put it in a wider, shallower dish for dipping. Put a couple teaspoons oil in a nonstick pan and patiently heat it up to medium.
3. While heating the pan, soak the bread for 1-2 minutes, until it's soft/rehydrated, but not completely soggy/mushy. Fry on each side for 1-3 minutes, until it's got a golden brown crust and slightly crispy.
Serve with powdered sugar or maple syrup, etc.
I said this recipe is 'accidentally' gluten-free because I didn't set out to make it exotic or specifically gluten-free, it just worked out that way. I haven't tried it with gluten-free bread specifically, and it's not a requirement. The gram and rice flours aren't hard to find, so try your grocery store or Asian market. Seriously, even if you're not gluten-free, give it a shot; the gram flour helps give it a bit of eggy flavor and the rice flour keeps it light and crisp.
Source of recipe: This recipe is inspired by the vegan french toast recipe (http://vegweb.com/index.php?topic=5179.0 ) with additional modifications and improvements of my own.