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recipesvibrant

"fronch" Toast

5.0 · 1 reviewsRecipe card by nikkia1419Editorial by recipesvibrant · Updated October 15, 2026
VeganBrunch< 60 MinsEasy
"fronch" Toast

Total time

40 min

Servings

12

Calories

81.4

Category

Breakfast

Our 'fronch' toast reinvents the classic breakfast staple by using a clever blend of chickpea flour and cornstarch for a sturdy, golden-brown crust. This plant-based twist is perfect for busy weekend brunches when you need a reliable, egg-free batter that clings perfectly to every slice of bread.

Ingredients

Makes 12 servings

  • 12 cornstarch
  • 1/2 chickpea flour

Method

  1. Mix ingredients.

  2. put bread in there.

  3. heat nonstick skillet.

  4. cook each side till brown.

  5. yum.

Cook's notes

  • Whisk your chickpea flour and cornstarch thoroughly with a splash of water or plant milk until completely smooth to prevent powdery pockets in your batter.
  • Allow the bread to soak in the mixture for 10-15 seconds per side; if the bread is stale or extra thick, soak it a few seconds longer to ensure the center gets fully saturated.
  • Use a high-quality nonstick skillet over medium heat to prevent the chickpea flour from sticking without needing excessive amounts of oil.
  • Aim for a deep golden hue on each side, which indicates the chickpea flour has fully cooked through, removing any raw bean flavor.

Easy swaps

  • Instead of Chickpea flour, use Soy flourProvides a similar binding protein structure if you prefer a milder flavor profile.
  • Instead of Cornstarch, use Arrowroot powderActs as an identical thickening agent to help the batter crisp up effectively.
  • Instead of Water (for liquid base), use Unsweetened soy milkAdds a richer, creamier interior texture to the bread compared to water.
  • Instead of Nonstick skillet, use Cast iron panRequires a bit more oil, but creates a superior, crunchier crust on the toast.

Frequently asked

Does this batter taste like chickpeas?

When cooked until golden brown, the distinct nutty flavor of chickpea flour mellows out significantly, especially when topped with syrup or fruit.

Why use both cornstarch and chickpea flour?

Chickpea flour provides the structure and protein needed to hold the batter together, while cornstarch ensures the exterior achieves a delicate, crispy crunch.

Can I make this gluten-free?

Yes, this recipe is naturally gluten-free provided you use your favorite certified gluten-free bread.

How do I prevent the bread from getting soggy?

Ensure your skillet is properly preheated before adding the bread and avoid overcrowding the pan, which lowers the temperature and steams the toast instead of searing it.

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