Gluten-free toad in the hole
As quick and easy as it is cheap and tasty, toad in the hole is the epitome of comfort food. So why should gluten-dodgers have to miss out? Victoria Glass shows how to create a fabulous gluten-free version.
Ingredients
Sausages
- 6 sausages , gluten-free
- oil, or dripping
Batter
- 300g of self-raising flour, gluten-free
- 1 tsp baking powder, gluten free
- 200ml of milk
- 200ml of water
- 1 pinch of salt
- black pepper
- 2 eggs
Method
1
Preheat the oven to 200°C/gas mark 6
2
Drizzle a little oil in your baking dish before tossing in your sausages. Roast them for about 20 minutes, or until lightly browned – they will be cooked again, so you don’t want them to be too dark at this stage
3
In the meantime, make the batter. Simply put all the ingredients into a bowl or measuring jug and whisk them together thoroughly with a balloon whisk, trying to incorporate as much air as possible
4
Once the sausages are done, remove them from the dish and set aside for later. Turn up the heat to 220°C/gas mark 8. Pour a couple of tablespoons of sunflower oil or dripping into the dish and pop it in the oven for 5 – 10 minutes to get really hot
5
Carefully, remove the dish from the oven and pour in the batter. It will sizzle a bit. Next, pop the sausages on top – they will sink in, without fully immersing. Pop the dish back in the oven for about 35 – 40 minutes, or until the top is golden and an inserted skewer comes out clean
Discover more:
Go to Comments
Gluten-free toad in the hole
