The Double Dunk Technique

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The Double Dunk Technique
May 4th, 2009 | caitlin | Categories: Uncategorized
Tagged: Gluten Free, Gluten Free Bread, Gluten Free Calgary, Gluten Free French Toast

I HEART BREAKFAST.

In our house, Saturday morning’s are all about breakfast. The day cannot, and will not, begin until breakfast is consumed. And not just any breakfast will do – cereal is for weekdays, and omelette’s are for the uncreative.

So what do you serve a Celiac who isn’t impressed with cereal or omelette’s? You serve them french toast. Oh yes I said it – FRENCH TOAST.

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French toast made from gluten free bread, isn’t always as easy to make as you would think. GF bread is often heavy and sponge like. This usually translates into french toast that is cooked on the outside and soggy on the inside.

Not too worry, Fiance found a solution.

The first thing you need is well made GF bread. It needs to hold together and not be as dry as the desert. (I might suggest GF Patisseries sandwich bread.) Once you’ve chosen the best bread, you need to apply the ‘double dunk’ technique. Step one: GRAZE the bread over the egg mixture – do not submerge. Fry both sides. Step two: Remove from pan and dunk bread into egg mixture again. Repeat frying until cooked through.

I know that this process seems a little redundant. But it’s totally worth it! The double dunk technique is great because it prevents the bread from soaking up all the egg and turning into a soggy mess. SO WORTH IT!

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4 Comments to “The Double Dunk Technique”

tender morsefuls
May 4th, 2009 at 1:33 pm

I heart your use of the word GRAZE!

Karen K
May 6th, 2009 at 7:12 am

That is a great idea. French Toast is my favourite breakfast. I will have to try it.
I also read in a GF magazine to let the bread sit out and dry up a bit before cooking. I haven’t had the chance to try this technique yet but will and let you know the results.

caitlin
May 6th, 2009 at 9:02 am

If you get a chance to try it let me know. Normally, in our house, bread doesn’t last long enough to dry out but I’d be willing to try it if it works!

Glutino French Toast | Glutastic.com
July 13th, 2009 at 10:45 am

[...] havent been converted. The best frech toast is made with GF Patisserie sandwich bread and the Double Dunk Technique. That, to me, is pure perfection. Will we buy these again? Most likely. I think they will be great [...]

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