Gluten Free Toad in the Hole
This classic British dish is a true winter warmer - delicious chipolata sausages are cooked in a fluffy, light batter. Best served with lashings of gravy!
Servings: 4 people
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
Serving: 1 portion | Calories: 576kcal | Carbohydrates: 36g | Protein: 23g | Fat: 38g
