Gluten Free French Toast Sticks

There is a key to making sturdy french toast sticks that don’t bend while you hold them. There is another trick to making them gluten free. This gluten free French toast sticks recipe is a delicious cinnamon treat for both kids and adults. You have three choices for sweetening up the outside. 
Gluten Free French Toast Sticks

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes 3 - 4 servings  

Gluten Free French Toast Sticks


  • 2 thick slices gluten free bread* (with or without ends)
  • 1-1/2 tablespoons unsalted (or salted) butter
  • 2 large eggs
  • 1/4 cup + 2 tablespoons milk of choice
  • 1/2 - 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1/16 teaspoon salt (if not using salted butter)
  • 1/4 cup granulated sugar + 3/4 teaspoon ground cinnamon, for coating (optional)
  • Pure maple syrup or confectioners' sugar or cinnamon-sugar for coating (optional)


  1. Slice each piece of bread into 4 sticks.  In a shallow bowl, whisk together the eggs, milk, cinnamon, and salt, if using. If desired you can coat them with a mixture of cinnamon sugar versus using syrup or confectioners' sugar. If you wish to do so, whisk together the cinnamon and sugar on a plate. Set all three aside.
  2. Melt half of the butter in a large skillet over medium-high heat.
  3. While the butter melts, quickly roll the bread sticks in the milk-egg. (Do not allow them to soak or they will become soggy and bend too much.) Allow excess batter to drip back into the bowl.
  4. Add as many sticks to the preheated pan as you can without overcrowding. Turn each one over to cook on all sides until golden brown.
  5. If using, immediately roll the sticks in the cinnamon-sugar mixture on all sides. (If you wait to do this step, the sugar will not stick to the bread sticks.)
  6. Melt additional butter in the skillet and fry the remaining French toast sticks on all sides and coat as desired.
  7. Serve immediately with your choice of gluten free maple syrup or dust with confectioners' sugar, if not already coated in cinnamon-sugar.


*You want the bread to be double the thickness compared to a typical slice of commercial bread.

Use bread that easily absorbs liquid. Some brands of gluten free bread do not work well. I currently use my Gluten Free Oat (or Sorghum) Bread Recipe. In the past, I've used Udi's white bread.

If you're dairy-free, check out my Gluten-Free Dairy-Free Oat or Sorghum Recipe.

Using bread that is a little stale helps to keep it sturdy. Gluten free bread stales quickly. I usually leave mine out wrapped in paper towels overnight.

****Allergens vary depending upon the bread you use.

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