This french toast looks and tastes so good you'll never miss the eggs. Chickpea flour is quite easy to find these days even if you don’t have a Middle Eastern grocery store nearby (where it may be called besan flour). Many major grocery stores carry chickpea flour now! If yours doesn't, try a health food store.
This recipe comes to us from Jewish Veg supporter Isa Chandra Moskowitz and her Post Punk Kitchen.
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° oven for 3 or 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.)
Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the corn starch and stir until dissolved. Add the chickpea flour and mix until it is mostly dissolved; some lumps are okay.
Heat a non stick skillet over medium heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).
Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about two minutes. If they are not brown enough when you flip them, heat for 1 or 2 minutes more on each side. They should be golden brown with flecks of dark brown. Serve immediately with fresh berries, sliced bananas, and pure maple syrup.
A nice crusty baguette is recommended for this recipe, but if you want to use sliced bread, make sure to lightly toast it first (see instructions).
If you are cooking for a bunch, and you want to serve everyone at the same time, you can keep the cooked slices warm in a toaster over preheated to 325°.