Fructose Malabsorption Recipes: French Toast


I really don’t like store-bought, gluten-free bread.  It’s gross.  It always smells a little sickly sweet, and tastes like someone dumped a bunch of sand in the dough.  But this Whole Foods All Natural Gluten Free Sandwich Bread is actually tolerable! Then I used it to make french toast…and it was damn good.


  • 2 eggs
  • 1/2 teaspoon of dextrose
  • 1/8 teaspoon of salt
  • 1/2 cup of milk
  • 6 to 8 slices of Whole Foods All Natural Gluten Free Sandwich Bread (or other tolerable bread)
  • 1/2 teaspoon of butter
  • more butter for topping
  • dextrose for topping
  • maple syrup***


Mix together eggs, sugar, salt, and milk.  Dump it into a shallow pan or bowl that can fit a slice of the bread.  Coat a pan or griddle with the butter over medium-low heat.

Soak each side of the bread (only soak as many as you are about to cook) in the egg mixture for a few seconds, then transfer to the pan/griddle.  Heat until golden brown, then flip and do the same for the other side.

Smother with butter and sprinkle dextrose on top to taste.

Elimination Diet safe: YES! (Each piece of bread has 4g of sugar, so remember that’s 2g of fructose per slice)

***I didn’t use any maple syrup since I’m still on the elimination diet, but it was still really good without it!

2 thoughts on “Fructose Malabsorption Recipes: French Toast

  1. We are just starting this journey. May I ask why the Dextrose? I have never used any sugar in french toast before.

    • You certainly don’t have to! I’ve seen some recipes that use it and others that don’t. I don’t use any unnecessary sugar anymore but this was one of my earlier recipes and I couldn’t get enough sugar back then!

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