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This Gluten Free Toad in the Hole is the epitome of winter comfort food. With only 5 ingredients, this easy toad in the hole uses chipolata sausages and is delicious served with lots of gravy! A great gluten free family dinner and easy to make dairy free too.
Toad in the Hole is one of those simple pleasures that people with coeliac disease often miss out on.
But there is no need to miss out at all, because it’s SO easy to make Toad in the Hole gluten free! And nobody will even know.
This easy toad in the hole recipe has a delicious golden and light gluten free batter, made using only four ingredients, with tasty chipolata sausages.
It’s a simple and tasty version of the gluten free toad in the hole recipe in my book, Delicious Gluten Free Meals, which also has tasty red onion wedges.
I find making toad in the hole with chipolata sausages makes for a speedy dinner the whole family will love. And most supermarket chipolatas these days are gluten free.
Serve this gluten free toad in the hole recipe with your favourite sides, like cheesy mashed potatoes or gluten free oven chips. And of course, alllll the gluten free gravy!
And of course if you love this recipe, be sure to check out my Gluten Free Yorkshire Puddings recipe. You could even make mini toad in the holes with them!
Ingredients
There’s a printable recipe card for this gluten free toad in the hole below. But for the shopping list here are the main ingredients you’ll need.
- Pork Chipolata Sausages: Make sure you are using gluten free sausages. You can use any sausages you like, but if using ‘normal’ sized ones ensure you cook them for slightly longer before adding the batter. I’ve added some tips in the recipe card notes.
- Milk: I use full fat milk but you could use dairy free milk instead.
- Plain Gluten Free Flour: I use a plain gluten free flour blend like FREEE.
- Corn Flour: In the US use corn starch. This helps add a lightness to the batter.
- Eggs: I use large UK eggs so in the US use XL eggs.
You’ll also need vegetable oil for the pan – oils like olive oil don’t work so well as they have a low smoking point.
How to Make Gluten Free Toad in the Hole
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free toad in the hole is to make.
Preheat the oven to 220C / Fan 200C / Gas Mark 7. Add the oil to a large metal (or metal enamelware) roasting tin and set to one side.
While the oven is heating, make the batter by whisking together the gluten free flour, corn flour, milk and eggs until smooth. Leave to rest while you cook the sausages.
Lay the chipolata sausages out evenly in the roasting tin and bake in the oven for 15 minutes, turning half way through.
They should be starting to brown, but will continue to cook through when you add the batter, so don’t worry about cooking them through at this stage.
When the sausages have had 15 minutes, remove the pan from the oven and straight away, pour the batter mixture over the sausages.
You’ll need to work quickly here – the key to getting good, puffy gluten free batter is to pour it into the very hot oil and get it back into the oven as quickly as possible.
Place the pan back in the oven and bake the toad in the hole for a further 25-30 minutes, until the sausages and nice and brown and the batter is golden and puffy.
Remove the toad in the hole from the oven and serve straight away with your fave sides, like steamed veg, cheesy mashed potatoes and gluten free gravy.
Storing and Freezing
This gluten free toad in the hole is actually really great for batch cooking. I often make a double batch and then freeze the leftovers ready to reheat and eat.
You can also keep any leftovers in the fridge for 1-2 days. I recommend reheating thoroughly in the oven before eating.
Frequently Asked Questions
Here are some FAQs about this easy toad in the hole 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 recommend making toad in the hole in either a metal roasting tin or an enamelware metal tin.
Sure, the enamel tins look fancier, but honestly any non-stick metal roasting tin will be just fine.
The reason for this is the oil needs to be *super* hot for the batter to puff up, and a metal tin will heat up quickly.
If you only have a ceramic dish, you’ll need to ensure it is super hot before adding the batter. If it’s not hot enough, you may find the batter doesn’t puff up as much.
The most likely reason the toad in the hole sunk was because the oil wasn’t hot enough when adding the batter.
You need the oil and tin to be very hot (be careful of spitting!) – which is why I say to work quickly when adding the oil and placing the tin back in the oven.
You also must NOT open the oven door until at least 25 minutes after adding the batter – if you open the door too soon then your toad in the hole will deflate.
Don’t you just love a funny name!? Contrary to what it suggests, I’m pretty sure this dish has never been made with *actual* toads. The ‘toads’ are thought to refer to the sausages, poking up from the ‘hole’ in the batter where they lie!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Toad in the Hole
Ingredients
- 12 gluten free pork chipolata sausages
- 120 ml milk
- 75 g gluten free plain flour
- 75 g corn flour, corn starch
- 3 large eggs
- 2 tbsp vegetable oil
Instructions
- Preheat the oven to 220C / Fan 200C / Gas Mark 7. Add the oil to a large metal (or metal enamelware) roasting tin and set to one side.
- While the oven is heating, make the batter by whisking together the gluten free flour, corn flour, milk and eggs until smooth. Leave to rest while you cook the sausages.
- Lay the chipolata sausages out evenly in the roasting tin and bake in the oven for 15 minutes, turning half way through. They should be starting to brown, but will continue to cook through when you add the batter!
- When the sausages have had 15 minutes, remove the pan from the oven and straight away, pour the batter mixture over the sausages. Place the pan back in the oven (work as quickly as possible here to keep it nice and hot!)
- Bake the toad in the hole for a further 25-30 minutes, until the sausages and nice and brown and the batter is golden and puffy. Remove from the oven and serve straight away.
Notes
- Using larger sausages? Roast them for 20 minutes before adding the batter, turning half way through. See the post above for more tips and variations.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this gluten free toad in the hole should look.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this easy toad in the hole recipe.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Toad in the Hole!
Nutrition
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Hi, I have been making GF Toad in the hole for years, my fav, and have pretty much perfected it.
You know what, I’m going to mix it up and try your recipe, tomorrow!
Looking forward to making some of your gf Xmas recipes too.
5* first time making, missed toad in the hole since I cut gluten out. Very easy to make and was super tasty. Thank you.