Begin by cutting each slice of gluten-free bread into three equal sticks.

In a small bowl, combine 5 tablespoons of organic cane sugar with ¾ teaspoon of cinnamon and stir well.

In a medium bowl, whisk together ¾ cup of non-dairy milk, 1 tablespoon of cornstarch, ¼ teaspoon of cinnamon, and a pinch of salt.

Place a non-stick frying pan over medium heat and add 1 tablespoon of vegan buttery spread.

Carefully dip each bread stick into the milk mixture, ensuring both sides are coated, then place them into the heated pan.

Once cooked, remove the French toast sticks from the pan and immediately roll in the cinnamon sugar mixture.

Repeat the process with the remaining bread sticks and serve warm.