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Nothing beats a Gluten Free Scotch Egg in your lunchbox! A soft boiled egg encased in herby sausage meat and gluten free breadcrumbs – you can deep fry them (the more traditional method) or make them in the air fryer.
The Best Gluten Free Scotch Eggs Recipe Ever!
- Why choose this recipe? Not only are gluten free scotch eggs the perfect sandwich alternative for a lunchbox or picnic, they’re so easy to make too! And I have methods for deep frying and air frying them!
- Which method to choose? If you want the most authentic scotch egg experience with a truly golden crumb, it has to be deep fried. But if you want a healthier version with less faff, making scotch eggs in the air fryer is super easy and really quick to do.
- Top Tip: Wetting your hands makes the sausage meat a lot easier to handle – it won’t stick to them so much!
- What To Eat Them With? Pack up your gluten free scotch eggs in the perfect picnic with some gluten free sausage rolls, gluten free Cornish pasties, a Quiche Lorraine and some banana and Nutella muffins for afters.
- Updated for 2025: I first published this recipe back in 2018, but I’ve now updated it with air fryer and oven methods, plus step-by-step pics and a video!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these gluten free scotch eggs with the full quantities. But here are the main ingredients and ideas for any swaps.
- Eggs: Essential for the centre of the scotch egg! I use UK large eggs for this but you could use medium eggs if you prefer.
- Gluten free bread: You’ll need this to make the gluten free bread crumbs. This is a great way to use up any stale bread and you can freeze excess breadcrumbs too.
- Plain Gluten Free Flour: The flour binds with beaten egg to help ‘glue’ the breadcrumbs on. Any plain or all purpose gluten free flour will work.
- Gluten Free Sausages: Most supermarket sausages nowadays are gluten free but always check as some do contain wheat.
- Herbs: Dried sage and thyme add extra flavour to the sausage meat in my scotch eggs recipe. However if you’re using a herby of flavoured sausage you can omit these.
- Oil: You’ll need around 1 litre of vegetable or sunflower oil for frying. It needs to be approx. 5cm (2 inches) deep in the pan. (If air frying, you’ll need a spray oil instead).
How to Make Gluten Free Scotch Eggs
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free scotch eggs are to make.
How to make air fryer scotch eggs
If you want a lighter version of this scotch egg recipe without the deep-fat frying, the good news is you CAN make them in the air fryer.
Follow the method above for constructing the scotch eggs then to cook them:
You will find that scotch eggs cooked in the air fryer don’t go as golden brown as when they are deep fried, but they’re still absolutely delicious!
Storing and Freezing Instructions
TO STORE: Gluten free scotch eggs can be eaten hot or cold. Once cooked, keep them in the fridge for up to 3 days, and can be eaten cold or reheated.
TO MAKE IN ADVANCE: I would recommend making the recipe up to the stage of rolling the eggs in the sausage meat. Refrigerate and then coat before cooking.
TO FREEZE: You can freeze these scotch eggs – defrost in the fridge and then enjoy them cold or reheat before eating.
Frequently Asked Questions
Here are some FAQs about this easy gluten free scotch eggs recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I’ve only ever seen gluten free scotch eggs for sale from independent producers. M&S used to do a gluten free one, but this sadly was discontinued a few years ago. Voakes do a delicious gluten free scotch egg, I highly recommend!
If you don’t want to deep fry or air fry your scotch eggs you can also make baked scotch eggs instead. Follow the method in the recipe card below for constructing the scotch eggs and then preheat the oven to 200C / Fan 180C / Gas Mark 6.
Bake on a lined baking tray until golden brown, around 30-35 minutes. Eat them hot or cold. They won’t go quite as crispy and golden as deep frying though.
I’ve found the best results come from boiling the eggs for 5-6 minutes, and then cooling them straight away. Peel the eggs very gently and be careful when wrapping them in the sausage meat – you don’t want to break them.
I’d recommend if it’s the first time you’re making these, boil your eggs for slightly longer (7 mins or so) for a practice run, so you can get used to making them.
More Gluten Free Picnic Recipes
If you like this gluten free scotch eggs recipe then make sure you check out these other gluten free recipes which are perfect for picnics too…
- Gluten Free Cheese Scones
- Gluten Free Cheese and Onion Pasties
- Egg Muffins
- Greek Pasta Salad
- Gluten Free Mini Quiches
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Gluten Free Scotch Eggs Recipe
Equipment
Ingredients
- 5 large eggs
- 4 slices white gluten free bread, (any brand is fine)
- 3-4 tbsp plain gluten free flour
- Salt and Pepper
- 6 gluten free pork sausages
- ½ tsp dried sage
- ½ tsp dried thyme
- Oil for frying, around 1 litre – you want this to be approx. 5cm (2 inches deep in the pan)
Instructions
- Bring a pan of water to the boil and add four eggs. Boil for 7 minutes (or 5 minutes if you want a runny yolk) then remove from the boil and place the eggs straight into ice cold water. Allow them to cool completely and then carefully peel them. Note – if you’re aiming for runny eggs, be careful, as they might be a bit more delicate!
- Add the gluten free bread slices to a food processor and blitz to a fine crumb. Turn out onto a large plate and spread into an even layer
- On a second plate, add the gluten free flour, season generously with salt and pepper and mix to combine. Spread the flour out evenly over the plate surface.
- On a third plate, crack an egg and lightly beat until mixed.
- Remove the skins from the sausages and discard. Place the sausage meat in a bowl and add salt and pepper, dried sage and dried thyme. Mix together with your hands (or a fork) until the herbs are combined through the mixture.
- Take a quarter of the mixture (the best way to do this is to place the empty bowl on the scales and zero them, add the mixture and then divide the weight the by four, so you know you’re getting an even split for each Scotch egg) and roll it into a ball. Using your hands, press the ball out into a thin oval shape, around 1cm thick. It may be easier to do this between two sheets of clingfilm, or wet your hands to stop the sausage meat sticking.
- Take one of the eggs and lightly dust it in the gluten free flour. Place in the centre of the sausage meat oval and use wet hands to gently bring the sausage meat together around the edge, pinching any lose bits together.
- Once the sausage meat is completely sealed around the egg, roll it first in the flour mix, and then in the beaten egg. Finally roll it in the breadcrumbs, using your hands to press the breadcrumbs into the meat, ensure it stays sealed when frying. Place to one side and repeat with all of the eggs.
- Add the oil to a large saucepan so that it is approx 5cm (inches) deep and place on a medium heat. Bring the oil to 160C – I’d highly recommend using a food thermometer for this for safety. If you don’t have one, the oil is ready when you drop a couple of breadcrumbs in and they rise to the surface, sizzling and turning golden.
- One-at-a-time-, carefully lower the Scotch eggs into the oil using a slotted spoon. I like to cook two at a time due to the size of my pan – you need to ensure they are not touching each other. Set a time for eight minutes, and every two minutes gently turn the Scotch eggs over.
- After 8 minutes they should be lovely and golden all over. Use the slotted spoon to remove the eggs from the oil, draining off any drips, and then place on kitchen towels to cool slightly. Repeat with the rest of the Scotch eggs if cooking in batches.
- Once they are all cooked, enjoy the Scotch eggs warm or leave them to cool in the fridge – they’ll keep for a couple of days and are perfect for picnics! I like to serve them up with ketchup or some gluten free piccalilli.
Video
Notes
- To Air Fry: Spray the air fryer basket with oil, then place the scotch eggs in with space between them. Spray with some extra oil. Air fry at 185C (365F) for 12 minutes, turning half way, until cooked through.
- To Oven Cook: Preheat the oven to 200C / Fan 180C / Gas Mark 6. Bake on a lined baking tray until golden brown, around 30-35 minutes.
- Storage: These scotch eggs can be kept in the fridge for up to 3 days. They can be eaten hot or cold – reheat thoroughly before serving.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Gluten Free Scotch Eggs recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
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