This is one of the recipes I lost when my hard drive died, but I think I've got it pretty close to the original. My pictures may be blurry and amateur for a while, my oldest daughter lost her camera and I am taking my own pictures again. This recipe does not need to be gluten free. You can use any kind of bread, although a sturdy bread works best. I will first post the recipe for flax egg replacer because it can also be used in other recipes. It is good for binding and moisture retention, but does not help with rising.
Flax Egg Replacer:
Bring 1/2 c of water and 1 T of flax seed to a boil. Reduce heat and simmer for 5 minutes. There are a few ways to do this. If you don't mind the seeds you can use whole seeds and just leave them in. If you don't want the seeds in you can strain them out, but it is a little bit of work. I opted for the third choice which is to grind the seeds first and leave them in so they are just not as noticeable.
1/2 c Water and 1 T Flax seed as prepared above
2 Eggs worth of prepared Ener -G egg replacer
1/4 c Soy milk
1/2 t Vanilla extract
1 t Cinnamon
About 3 slices of bread-We use Pamela's Wheat Free Bread Mix bread
Preheat a well oiled frying pan to medium-high.
Whisk soy milk and Ener -G egg replacer into flax seed egg replacer. Mix in the vanilla and cinnamon.
You are now looking at a pretty thick goo. Instead of simply dipping your bread in the mixture like you normally would this will require more of a spreading action. I laid my bread into the mixture and flipped it over, then used my hands to spread it around and sort of massage it in. Yes, this is messy, but if your in the right mood it's kind of fun. Wipe off any excess glops.
Place in the frying pan and cook for approximately 3 minutes on each side. If your toast is browning too quickly turn the heat down. Oil pan before each new piece.
This only makes 2 or 3 pieces, so if you are making more simply double the recipe.