1. Prep your gluten-free bread by lightly toasting it in a toaster until the outside is just slightly dry and crisp or leaving it out on paper towels overnight to dry and stale.
2. Slice the bread into 1-inch wide sticks (about 3 per slice, this will vary by the brand of bread you use).
3. In a wide bowl, whisk together the non-dairy milk, chickpea flour, sweetener, nutritional yeast, cinnamon, and vanilla until there are no lumps.
4. Heat a non-stick griddle or skillet on the stove with a pat of butter or non-stick spray over medium heat.
5. Dip each bread stick in the eggless eggy mixture for about 30 seconds with both sides submerged. Let excess mixture drip off before immediately placing the dipped bread stick on the hot skillet.
6. Pan-fry the bread for 2-3 minutes on each side until the French toast sticks are golden brown and crispy.
7. Repeat the process for the remaining breadsticks, making sure to stir the eggy mixture between slices as the mixture settles. Add more non-dairy milk to the mixture if needed.
8. Keep the finished French toast sticks warm between batches by placing them on a clean wire rack over a baking sheet in the oven at 250°F until you're done and ready to serve (or coat, see below).

For the Cinnamon Sugar Coating:

1. Immediately after you finish cooking the French toast sticks, add about 1/3 to 1/2 cup granulated sugar or sweetener along with 1 tablespoon of cinnamon to a wide bowl or plate and mix the coating together.
2. Lightly mist the plain French toast sticks with warm water or give them a mist of non-stick cooking spray, if the pieces have cooled too much, before rolling them in the cinnamon-sugar mixture to fully coat the outsides.
3. Serve immediately or place them back on the wire rack to cool before storing.