Gluten Free Toad In The Hole
Enjoy a hearty, gluten-free version of Toad in the Hole with this easy-to-follow recipe. Savory sausages nestled in Yorkshire pudding batter with homemade onion gravy.
Servings 4
Calories 310kcal
Ingredients
For Toad in the Hole:
- 7 ounce package gluten free sausage
- 1½ cups Bob’s Red Mill GF All Purpose Baking Flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 eggs
- 1¼ cups milk
- 2 tablespoons oil
For onion gravy:
- 2 tablespoons butter
- 1 onion chopped
- pepper to taste
- 2 tablespoons Bob’s Red Mill GF All Purpose Baking Flour
- 1 cup beef stock chicken or vegetable broth will also work
- 1 teaspoon Gravy Master
- 1/2 teaspoon salt
Instructions
Directions for Toad in the Hole:
- Preheat oven to 425℉
- Cook the gluten free sausages in a skillet according to package directions. Then transfer sausages to a plate and keep warm.7 ounce package gluten free sausage
- Add 2 tablespoons of oil to the skillet. Place skillet in the oven for 15 minutes.2 tablespoons oil
- Meanwhile, beat eggs on low speed of electric mixer for 1/2 minute. Add milk; beat 15 seconds. Add flour, salt and pepper and beat 2 minutes more until smooth.1½ cups Bob’s Red Mill GF All Purpose Baking Flour, 1 teaspoon salt, 2 eggs, 1¼ cups milk, 1 teaspoon pepper
- Pour batter over hot drippings in pan. Add sausages.
- Bake about 20-25 minutes. Meanwhile, prepare onion gravy according to the recipe below.
Directions for Onion Gravy
- Heat 2 tablespoons of butter in a skillet. Add onion, sprinkle with pepper, and cook until the onions start to brown, about 10 minutes.2 tablespoons butter, 1 onion, pepper to taste
- Stir in 2 tablespoons of gf flour until the mixture is thick and smooth. Continue to stir and slowly brown the flour over a low heat for 5 minutes.2 tablespoons Bob’s Red Mill GF All Purpose Baking Flour
- Then add stock, Gravy Master and salt. Whisk and simmer so that the gravy stays smooth while it thickens, about 2 minutes.1 cup beef stock, 1 teaspoon Gravy Master, 1/2 teaspoon salt
Serve
- When your toad in the hole is ready, cut it into slices and smother in gravy.
Notes
- You can use tallow instead of oil to keep your Yorkshire pudding authentic. I have used tallow from my homemade bone broth.
- You should hear a sizzle when your batter hits the hot drippings. Working quickly, be sure to get your pan back into the oven right away. The hot fat and hot oven are the key to getting the iconic rise of your toad in the hole.
- I prepare my batter in a mixing bowl with a pourable spout which makes it easier to pour. It’s less messy.
- One more thing. Don’t open the door to your oven until baking is complete. You don’t want your toad in the hole to collapse.
- You can safely store leftover Toad in the Hole for 3 to 4 days in the refrigerator. Let it cool to room temperature and place it in an airtight container to prevent them from drying out. Leftover gravy can be stored separately in the fridge for up to 3 days.
Nutrition
Calories: 310kcal
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