Being the first time I have made this gluten free toad in the hole recipe, I did not know what to expect. Toad in the hole is an English recipe which usually contains sausages in a Yorkshire pudding batter. Since the batter turns into a bread-like texture, yet a bit moist, it is usually served with vegetables and onion gravy. I like to keep extra gravy from my beef stew in my freezer. That is what I used for this dish. But knowing I would be short on gravy for my left overs, I whipped up a batch of gluten free, dairy free gravy for the rest. Enjoy this classic English fave, gluten free toad in the hole recipe! And remember, the proof of the pudding is in the eating! Enjoy!
Gluten Free Toad-in-the-Hole Recipe
Ingredients
- 1 package (5 or 6), about 1 lb., gluten free sausages (I used Italian – Saladino’s brand)
- 1 1/2 cups Carol Fenster’s Sorghum Flour Blend
- 1 Tablespoon baking powder
- 3/4 teaspoon xanthan gum* or guar gum
- 3/4 teaspoon salt or sea salt
- 1/8 teaspoon white pepper (use black if that is all you have)
- 3 eggs, beaten
- 1 1/2 cup milk or gluten-free dairy-free milk (I used non-fat)
- 2 Tablespoons butter or buttery spread, melted (or 2 T. roast drippings)
- 1 Tablespoon shortening, melted
Directions
- Poke sausages about 4 times on top and bottom. Add sausages to a skillet and fill to about 1/2″ with filtered water; bring to boil and turn sausages over once. Once water has boiled out brown on both sides on medium heat. Broil for less calories and fat. Pat sausages with paper towel to remove any access grease.
- In a large bowl, whisk together the flour, starches, xanthan gum, baking powder, salt and pepper.
- To the above dry ingredients, add eggs, milk, melted butter and melted shortening; whisk until thoroughly blended.
- Oil a 9×9″ dish or pan; or a 8-9″ ceramic pie dish. You can even use a 9×13″ casserole dish and it may show the sausage a little, which makes for a nice presentation.
- Place a rack in the center of the oven.
- Place the empty dish/pan on the rack and preheat the oven with the to 425°F.
- Remove dish from oven and add sausages and pour the batter over the sausages.
- Bake for about 20-27 minutes (depending upon how wet you like it) or until the batter has risen and the crust is golden brown. The longer you bake it, the more bread like it is, though still moist at 27 minutes.
Stay tuned in for my onion gravy recipe which is a basic white gravy with onion, and, of course, gluten-free!
* Xanthan gum contains corn.
