Gluten-Free Toad in the Hole Recipe
This recipe is perfect for coeliacs, people with a gluten intolerance and gluten lovers alike. No one will be able to taste the difference or feel left out!
You’ll be able to whiz this toad-in-the-hole up in 35 minutes and it makes the perfect family dinner on a cold night. It’s fit to feed the whole family.Serves 6
- 12 Gluten-Free sausages available from most supermarkets (usually their premium range and some butchers)
- 2 tbsp rapeseed or vegetable oil
- 200g cornflour
- Sprigs of rosemary
- 5 eggs
- 300ml milk
Preheat the oven to 200c fan.
Put the rapeseed oil in your high-sided baking tray along with your sausages and place in the middle shelf of the oven for 10 minutes once preheated. We suggest rapeseed oil here as it has a much high smoking point to olive oil.
If you want to cook any potatoes or vegetables in the same oven as the toad-in-the hole it’s best to put them in here as you shouldn’t open the oven after the batter is in until it’s cooked.
Whilst the sausages begin to cook, whisk together the cornflour and eggs into a smooth batter then slowly pour in the milk whilst you continue to whisk. Once smooth, it’s time to jazz it up! We’ve gone for sprigs of rosemary but you could go for chopped onions, thyme or your favourite herb and spice mix. Incorporate it into the batter and whisk together so it’s evenly distributed.
When the sausages are beginning to brown and 10 minutes have passed, pour the batter into the sausage filled baking tray. You’ll need to do this fast as you want to keep as much heat as possible in the oven to ensure the toad-in-the-hole has that infamous rise like your favourite yorkshire puddings.
Now bake for around 25 minutes until high peaks and golden brown. Don’t open the oven to check as you could cause the toad-in-the-hole to sink.
Serve immediately alongside lashings of gravy and your favourite accompaniments like roasted vegetables, bubble and squeak or wilted greens.
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