1 loaf of Italian or French bread, baguette shaped, preferably day old.
1/2 cup soy creamer(or rice or soy milk, preferably rice)
1/2 cup rice milk or plain soy milk
2 tablespoons cornstarch
1/4 cup chickpea flour
Slice the baguette into 1-inch thick slices. If the bread is very fresh, leave slices out overnight, or bake at 350 for 3-4 minutes to dry them a bit without toasting.
Mix together soy creamer and rice milk, then whisk in cornstarch. Add chickpea flour and stir until most of the lumps are gone.
Heat a skillet to medium-hot. Add a tablespoon or so of oil. Dip bread slices in milk and chickpea flour mixture. Cook about 2 minutes a side until golden brown with flecks of dark brown.
Makes 12-15 slices,
Adapted from Vegan with a Vengence by Isa Chandra Moskowitz
View this orginal post in Vegan-Vegetarian Recipe discussion board