Breakfast is one of my favorite parts of international travel. Whether it is pastries on the French Rivera or scotch eggs in Scotland,there is so much to learn about what is served from breakfast. After all sandwiches are served the world over for lunch but you definitely get more of a unique feel for the place from breakfast.
After I married my husband I was cooking Indian food 3 to 4 times a week. I discovered quickly that I loved the food culture from Southern India as well as the Indo-Chinese cuisine from West Bengal. My mother in law makes the most wonderful french toast with a touch of green chili in it. Several years after we were married I developed gluten-intolerance. Quickly I realized that India’s food culture so easily dealt with such a monumental problem I was facing. 95 percent of everything I was cooking for Arnab was naturally gluten-free. In addition everything I was shopping for at our local Indian grocery store was gluten-free. Gluten does not show up where it has no business being.
Let’s just face it..french toast is a feel good recipe. When mom and I are developing our bread recipes our biggest inspiration comes from across the globe. Teff flour is a quintessential part of the Ethiopian diet in the form of Injera bread. Injera is a flat sponge like bread made from teff flour. The icing on the cake is that it is totally gluten free.
This french toast recipe uses the the fluffy power of teff and voila! French toast. Creme brûlée french toast to be exact. It gives the teff bread a whole new dimension and feels light and airy. Plus it is gluten-free. This Ethiopian grain is definitely a keeper.
Gluten-Free Teff Bread
1 1/2 cup warm water (110-115 degrees F.)
2 1/4 tsp. yeast
1 tsp. sugar
4 Tbsp. coconut oil, melted
2 Tbsp. maple syrup
2 cups Teff flour
1/2 cup arrowroot flour
1/2 cup tapioca flour
1 1/2 tsp. xanthan gum
1 1/4 tsp. salt
Prepare loaf pan by spraying with cooking spray, then lining with parchment paper and spraying again with cooking spray. Stir yeast and sugar into warm water and let set for 10 minutes.
Put yeast mixture in mixer bowl and beat in oil, maple syrup and eggs.
Whisk together all dry ingredients, and with mixer on medium-low, add them 1/2 cup at a time. Beat on high for 3-4 minutes. Pour into prepared pan and let rise until double (approximately 1 – 1 1/2 hours). Near the end of the rise time, reheat oven to 350 degrees F.
Bake bread for 35-40 minutes. Remove from pan and place on cooling rack until cool.
Crème Brulèe French Toast
1/2 cup butter
2/3 cup brown sugar
2 Tbsp. maple syrup
Bread cut into 1-inch thick slices and trimmed of crust (I like to use my gluten-free Teff bread)
1 1/2 cups coconut milk
2 Tbsp. Kahlua
1 tsp. vanilla
1/4 tsp. salt
In small saucepan melt butter, then whisk in brown sugar, and maple syrup. Pour into 9×13 pan. Place slices of bread on top.
Whisk together eggs, coconut milk, Kahlua, vanilla, and salt. Pour over top of bread.
Cover and chill for 8-24 hours.
Remove dish from refrigerator and preheat oven to 350 degrees F. Bake uncovered for 35-40 minutes.
Sprinkle with powdered sugar and serve with berries.
Please let us know what you think of the recipe. For more recipes from other countries you can check out our new cookbook http://www.thewhiskandthespoon.com/cookbook