"fronch" Toast

Ingredients

• 1 loaf French bread, baguette shaped, preferably stale
• 1/2 cup soy coffee creamer (rice or soy milk would make a good substitution)
• 1/2 cup soymilk (rice milk works fine as well)
• 2 tablespoons cornstarch
• 1/4 cup chickpea flour
• 3 tablespoons vegetable oil

Directions

1. 1

   Slice the bread into 1-inch rounds. The bread should be a bit stale; if not, leave the slices out overnight or put them in a 350 degree F oven for 3 to 4 minutes to dry them out -- you don't want to toast them. (If you're in a rush, feel free to skip this step -- the French toast will still taste good.).

2. 2

   Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the cornstarch and stir until dissolved. Add the chickpea flour and mix until it is mostly absorbed; some lumps are okay.

3. 3

   Heat a nonstick skillet over medium-high heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).

4. 4

   Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook for about 2 minutes; if they are not brown enough when you flip them, heat for 1 or 2 more minutes on each side. They should be golden brown with flecks of dark brown. Serve immediately.