Gluten Free Toad In The Hole
Jan. 14, 2025
Ingredients
- 1 tbsp of sunflower oil or other high smoke point oil
- 60g cornflour
- 60g gluten-free flour
- 3 eggs
- pinch of salt (if wanted)
- pinch of sage (if wanted)
- 200ml of milk (substitute with non-dairy options if wanted)
- Four sausages
Method
- Preheat an oven to 220C (200C for a fan-assisted oven).
- Pour some high smoke-point oil into a metal pan (approx one tablespoon), add the sausages and warm for five minutes in the oven while preparing the batter.
- Mix flour, cornflour and eggs either by hand or with a stand mixer. Beat to a smooth paste.
- Add salt if using. Once the mixture is smooth, start to slowly add the milk while continuing to beat the mixture.
- Once all the milk has been added, continue to beat the mixture for a further minute or until lightly foaming.
- Turn the sausages and return to the oven for two more minutes. In this time add dried herbs to the batter if using. Sage works well. Re-beat the mixture once last time.
- Add the batter to the pan and cook for 25 minutes.
Notes
- Flour ratios can be changed. E.g., you can use 70g/50g cornflour to flour. Don’t use more than 125g total for the flours.
- You may need slightly more oil if using vegetarian sausages.
- In terms of alternative milks, a pea-based milk (e.g. Wunda milk) produces quite an aerated and crispy batter. We’ve had less success with things like oat or soy milk.
- This batter can also be used for Yorkshire pudding and for pancakes.
- Try wrapping the sausages in bacon for a tasty (but rather unhealthy treat).
- Most recipes prefer lard to oil, but oil is usually fine. Rape seed oil (AKA canola oil) is working well for us at the moment.