Toad in the Hole
What could be more wholesome than toad in the hole? We love it with mash potato and smothered with gravy on a Sunday! This gluten free version is so easy to make.
Yorkshire Puddings can be tricky to make even when they aren’t gluten free, but this gluten free version works every time for me. The trick is to make sure that the oil is sizzling hot when you pour in the mixture, and whatever you do DON’T open the door while the Yorkshire is cooking! You can use this Yorkshire pud mix to make normal Yorkshires too (this recipe would make 4).
If you’re vegetarian like me, this can easily be adapted to be veggie by using veggie sausages. There are loads of gluten free and vegetarian sausage on the market now. Some of the best ones out there are:
Linda McCartney Vegetarian Chorizo and Red Pepper Sausages
Linda McCartney Vegetarian Lincolnshire Sausages
Sainsbury’s Caramelised Onion Shroomdogs
Waitrose Vegan Mushroom & Leek Bangers
The Meatless Farm Co Sausages (I haven’t tried these myself but have heard great things!)
8 sausages or vegetarian sausages
3 tbsp vegetable oil
50g corn flour
20g gluten free plain flour (I use Freee by Doves Farm)
100ml milk (or dairy free alternative)
Pre-heat the oven to 180°C.
Pour the oil into a roasting tin and place the sausages in the tin. Cook the sausages for 15 minutes.
While the sausages are cooking, prepare the batter. Mix the flours together in a mixing bowl. Create a well in the centre of the flour, and crack in the two eggs. Mix slightly, and then pour in the milk. Whisk together until you have a thin, lump free batter.
As quickly as you can once the sausages are ready (the oil needs to stay as hot as possible!), open the oven door and pour the batter into the roasting tin around the sausages.
Make sure you do not open the oven (even for a peek) whilst the toad in the hole is cooking. This will stop the Yorkshire from rising. Cook for 25 minutes.