Gluten-free, wheat-free breads come in all variety of other refined carbohydrates. Rice, Potato, Almond, Tapioca, and Garbanzo flour have all ended up in my kitchen. While a lot of processed carbs affect me, it's not enough to make me want to leave them alone entirely. I've found moderation can make a sweet treat out of a half-piece of bread. Especially when it's French Toast! Here's the recipe:
