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
• Onion Gravy Recipe

Instructions:

1. 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.
2. In a large bowl, whisk together the flour, starches, xanthan gum, baking powder, salt and pepper.
3. To the above dry ingredients, add eggs, milk, melted butter and melted shortening; whisk until thoroughly blended.
4. Oil a 9x9" dish or pan; or a 8-9" ceramic pie dish, as I did. You can even use a 9x13" casserole dish and it may show the sausage a little, which makes for a nice presentation.
5. Place a rack in the center of the oven.
6. Place the empty dish/pan on the rack and preheat the oven with the to 425°F.
7. Remove dish from oven and add sausages and pour the batter over the sausages.
8. 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 will turn out, though still moist at 27 minutes.
9. Serve with onion gravy or your favorite sauce.

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