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Got a bag of frozen blueberries you don't know what to do with? Make this vegan and gluten-free blueberry french toast! Slices of delicious gluten-free bread are dredged in an eggy batter and pan fried, then topped with a tangy blueberry cream sauce and a sweet blueberry compote.
While my vegan peaches and cream french toast made with bob's red mill egg replacer could technically be gluten-free, the bread that I use in that recipe was not gluten-free. So, now I'm focusing on my gluten-free readers and giving y'all a delicious and easy breakfast option, too!
This blueberry french toast uses chickpea flour and kala namak as the main batter ingredients to also keep it egg-free.
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🥘Ingredients
You can use your favorite vegan and gluten-free bread for this recipe. Typically, you want to use bread that has gone a bit stale but it's not necessary. Sometimes you just want some fricken french toast and all you got is fresh bread, my friend.
It is perfectly fine to use maple syrup as your sweetener throughout the entire recipe, but I will be upfront in that I used cane sugar in the blueberries and batter. I committed double sugaring. I'm sorry.
Kala Namak can be optional if you're not a fan of eggy flavors.
Please see recipe card below for exact measurements.
🔪Instructions
Step One - In a large enough bowl, add the chickpea flour and whisk together to get rid of any clumps.
Step Two - Add in all other dry ingredients like kala namak, cane sugar, salt.
Step Three - Add in the plant milk.
Step Four - Whisk until the batter is smooth. You want a pancake batter consistency.
Set aside.
Step Three - Add the frozen blueberries to a pot and start heating on medium.
Step Four - Half way through cooking, add in the sugar and stir around. Lower the heat to low and let sit. The sauce from the blueberries should thicken up a little bit but not too much. If you find the sauce is not thick enough to your liking, just add a little cornstarch slurry.
Step Three - Go back to your batter, and get to dipping the bread. It should be nice and thick on the coating.
Step Four - Fry up your yummy french toast slices! Look at that beauty!
Making the sour cream sauce:
Take your favorite vegan sour cream brand, mine is tofutti, and add lemon juice and a spoonful of sauce from the blueberries along with a bit of maple syrup and you've got yourself a sweet and tangy topper for your french toast!
👩🏻🍳Chef's Note
Depending on the brand of gluten-free bread, some may fall apart once you dip it in the batter. Toast the bread first or make sure that it is really stale before dipping.
📖Substitutions or Variations
If you can't use chickpea flour, you can substitute a little milk with some bobs red mill egg replacer, or a bit of cornstarch, arrowroot, potato starch, or even a gluten-free flour blend.
If you're not a fan of eggy flavors, you can definitely leave out the kala namak, and maybe add nutritional yeast for some excellent flavors!
- Easy Vegan French Toast with Peaches
- Homemade Baked Blueberry Granola
- Eggy Tofu Scramble
- Vegan Tempeh Bacon
🍱How to store french toast
Refrigerator - Keeping the toppings and cream or syrup separate, store already cooked french toast in foil, and everything else in an air-tight container for up to 3 days. The toppings can last longer of course and be kept up to 5 days.
Freezer - Once again, keeping everything separate, take your already cooked french toast and place in a single layer on a sheet pan then place into the freezer. Once your toast is frozen, place them into a freezer safe bag. Freeze for up to 3 months. Any frozen fruit just keep frozen, and I do not recommend freezing the cream sauce.
Reheating - Pop your french toast into a toaster, toaster oven, or air-fryer to crisp it back up. Reheat fruit compote in the microwave in 30 second intervals.
❓Frequently Asked Questions
Aside from chickpea flour, gluten-free flour blends, bobs red mill egg replacer, cornstarch or other starches, you can also use aquafaba (the liquid from a can of chickpeas).
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
*This article may contain affiliate links. please check out my policy!*
📖 Recipe
Blueberry French Toast (Gluten-free, Vegan)
Equipment
- 1 frying pan
- 1 large bowl big enough to fit a slice of bread at least.
- 1 Whisk
- 1 small saucepot
Ingredients
- 4 slices gluten-free bread pre-toasted or stale/air dried
- 1 cup chickpea flour also called besan
- ¾ cup plant-based milk
- 1 teaspoon kala namak For eggy flavor; optional
- 1 cup frozen blueberries
- 2 Tablespoons vegan sour cream I use tofutti
- 1 teaspoon lemon juice
- 1 Tablespoon cornstarch slurry to thicken blueberry compote
- 2 Tablespoons maple syrup
- 1 Tablespoon maple syrup
Instructions
- In a bowl, whisk the dry ingredients together until things aren't so lumpy. I would also recommend sifting the flour.1 cup chickpea flour, 1 teaspoon kala namak
- Add in the milk and whisk until you have a smooth batter. You are looking for a pancake-like batter. Set aside in the refrigerator.¾ cup plant-based milk
- Pull out a small saucepot and place the frozen blueberries in and cook on a medium heat. Add in maple syrup and cook on a low simmer. Sometimes the sauce thickens up on its own and sometimes I have to help it along with some cornstarch, if you find you want a thicker syrupy compote, add the cornstarch slurry.1 cup frozen blueberries, 2 Tablespoons maple syrup, 1 Tablespoon cornstarch slurry
- While your blueberries are cooking, make the sour cream sauce. The texture should be however you like it, I made it slightly runny just for looks. Mix everything together until it is smooth. Take some of the juice from the blueberries and add it as well to give it the pretty pink hue. Then set aside.2 Tablespoons vegan sour cream, 1 teaspoon lemon juice, 1 Tablespoon maple syrup
- Once the blueberries are finished, set them aside.
- Pull your batter back out, and get a frying pan on medium-low heat. Start dipping your bread slices in the batter. Work 1-2 at a time, depending on your pan size. Allow the slices to fry up for about 3 minutes, then check desired crust and done-ness. If you like what you see, flip it and do the same on the other side.4 slices gluten-free bread
- Once your slices are ready, plate them up, drizzle on a little cream sauce, then add a spoonful of blueberries and sauce. Enjoy!
Notes
- Depending on the gluten-free bread you use, you may need to toast the bread first, or leave it out in open air overnight. Some gluten-free breads tend to fall apart in the batter unfortunately.
- Storage: Store already cooked slices of toast in foil in the fridge for up to 3 days, and store everything else separately. If wanting to freeze, take already cooked toast and place it on a sheet pan, freeze it, then place in a freezer safe bag for up to 3 months. To reheat your french toast, use a toaster or toaster oven. Serve as usual. You may also choose to warm up the fruit compote as well.
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