Chocolate Chip French Toast Sticks - 12 oz

Nostalgic gluten-free French toast, reworked from the flour up. Feel Good Foods swaps wheat flour for a blend of rice flour, tapioca starch, corn starch, and potato flakes, then leans on psyllium husk powder and xanthan gum to do the structural work gluten normally handles — the result is a stick that browns, holds a syrup-soaked bite, and doesn't fall apart in the toaster.

Each 12 oz box delivers 10g of protein per serving, thanks to real eggs and milk/whey protein concentrate in the batter, plus semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla) folded through for the chocolate chip variant. Cinnamon and nutmeg carry the classic French toast flavor.

Cook straight from frozen: oven, toaster, or air fryer all work, no thawing or dipping required. Serve with maple syrup and fruit, stack into a breakfast sandwich, or pack cooled sticks for a lunchbox.

Formulated gluten-free and suitable for anyone avoiding wheat; contains egg, milk, and soy (from chocolate lecithin). Note that with rice flour, starches, and brown sugar in the mix, this isn't a fit for keto, paleo, or carnivore diets. Keep frozen and cook fully before eating.

Ingredients: Water, Eggs, Brown Sugar, Rice Flour, Canola Oil, Milk and/or Whey Protein Concentrate, Potato Flakes, Semi-Sweet Chocolate (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, and Vanilla), Tapioca Starch, Corn Starch, and 2% or Less of: Potato Starch, Baking Powder (Corn Starch, Baking Soda, and Monocalcium Phosphate), Salt, Vanilla Extract, Psyllium Husk Powder, Xanthan Gum, Nutmeg, and Cinnamon.

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Common Questions

How does this compare nutritionally to a regular wheat-based French toast stick?
A typical frozen French toast stick made with wheat flour runs about 2-3g of protein per 3-stick serving and relies entirely on gluten for structure. This version delivers 10g of protein per serving because the batter is built around real eggs and milk/whey protein concentrate rather than flour alone. Total carbs land in a similar range to conventional versions since both use starch-based systems, but this one swaps wheat flour for a rice flour, tapioca starch, corn starch, and potato flake blend, so anyone avoiding gluten gets a comparable eating experience without the wheat protein. The tradeoff is a slightly different starch profile, which is why psyllium husk and xanthan gum are added to mimic gluten's chewiness.

What do psyllium husk powder and xanthan gum actually do in this recipe?
Gluten normally forms an elastic network that traps air and holds moisture during baking, which is what lets a French toast stick brown and hold its shape without crumbling. Without wheat flour, this product uses psyllium husk powder, which swells in water and forms a gel that mimics gluten's water-binding capacity, and xanthan gum, a fermentation-derived polysaccharide that thickens the batter and adds elasticity. Together they let the rice flour and starch blend stretch and set properly in the oven or air fryer instead of falling apart. This is the same mechanism used in most gluten-free bread formulations, just applied here to a batter-based product instead of a loaf.

Is this a fit for keto, paleo, or carnivore diets?
No, this product is not suited to keto, paleo, or carnivore eating patterns. The batter is built on rice flour, tapioca starch, corn starch, and potato flakes, all of which are carbohydrate-dense ingredients that would push a serving well outside the roughly 20-50g daily net carb range most keto protocols require. It's also not paleo-compliant because it contains grain-derived starches, dairy protein concentrate, and baking powder, none of which fit that framework. It is a solid option specifically for people managing gluten intolerance or celiac disease who still want a carbohydrate-based breakfast food, not for low-carb or ancestral-diet followers.

Can these be used in recipes beyond a straight breakfast plate?
Yes. Because the sticks hold together well after cooking, they work cut into cubes for a French toast bread pudding or casserole, layered into a breakfast sandwich with egg and cheese, or chopped and pan-crisped as a topping for yogurt or oatmeal. If using them in a baked casserole, pre-cook the sticks according to package directions first, then soak the cooked pieces briefly in your custard mix since the psyllium-based structure won't absorb liquid the same way raw wheat bread would. For a dessert application, drizzling with extra melted chocolate or dusting with cinnamon sugar plays well against the semi-sweet chocolate chips already in the batter.

What does the gluten-free certification actually guarantee?
A gluten-free label on a certified product means independent testing has confirmed the finished product contains less than 20 parts per million of gluten, which is the threshold set by FDA regulation for foods labeled gluten-free. This matters here because rice flour, tapioca starch, and corn starch are naturally gluten-free, but cross-contact during manufacturing can still introduce gluten if a facility also processes wheat. Certification means the manufacturer has documented testing and facility controls to prevent that, which is a meaningful distinction for anyone with celiac disease rather than just a mild sensitivity. Always check the specific certifying body's seal on the box, since self-declared gluten-free claims without third-party testing don't carry the same verification.

Why does this need to cook directly from frozen instead of being thawed first?
The batter structure depends on psyllium husk and xanthan gum staying set from the freeze; thawing before cooking can cause the gel network to break down and release moisture, leading to a soggy or falling-apart stick instead of one that browns and crisps properly. Cooking from frozen in an oven, toaster, or air fryer lets the outside firm up and brown while the inside finishes cooking through, which is the intended method for this style of gluten-free batter. This is different from traditional wheat-based French toast sticks, which can sometimes tolerate a partial thaw without structural issues because gluten is more forgiving under temperature changes.

What allergens does this product actually contain, and how should someone with multiple sensitivities read the label?
This product contains egg, milk, and soy, with the soy coming specifically from soy lecithin used as an emulsifier in the semi-sweet chocolate chips rather than from a soy protein source. It does not contain wheat or tree nuts based on the ingredient list, but anyone with a soy allergy should note that lecithin-derived soy can still trigger reactions in highly sensitive individuals even though it's present in small amounts. Because the formula relies on milk and whey protein concentrate for part of its protein content, it is not suitable for anyone following a dairy-free diet. Reading the full ingredient panel rather than just the gluten-free claim is important here since gluten-free status says nothing about egg, milk, or soy content.