Gluten-free toad in the hole recipe

1 hour 15 minutes



  • 6 sausages, gluten-free
  • oil, or dripping


  • 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


Preheat the oven to 200°C/gas mark 6
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
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
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
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