Toad in the Hole
(So good you won’t know it’s gluten free)
This is one recipe where those with wheat or gluten intolerances don’t have to feel short-changed in terms of flavour or texture with a gluten free alternative. My partner makes this for me when I’m considering risking the pain of slipping off the gluten free wagon and it does the job perfectly. Like a typical ‘toad’ the batter when cooked becomes crisp and golden on the outside while the inside is fluffy and light.
Make sure if you are cooking this for people who cannot tolerate gluten or wheat that the sausages are also gluten free. You can get good quality, high meat content sausages from some major supermarkets that carry the gluten free mark, but also many independent butchers are meeting the need for gluten free products so it’s definitely worth an ask..
Serve with onion or a red wine gravy and mustard mash for a wonderful comforting weekday meal.
Ingredients
115 g gluten free self raising flour
280 ml semi skimmed milk
1 egg
Salt and pepper
1 tsp xanthan gum
Pinch of chives
Few leaves of fresh sage
1 pack gluten free sausages (6 sausages in my pack)
3 tbsp vegetable oil
Method
- Heat the oven to 200 degrees. Cook the sausages for 15 minutes and set aside. Add 3 tbsp vegetable oil to a heatproof dish and place in the oven.
- Add flour, xanthan gum and seasonings to a large bowl and mix. Make a well in the centre and add the beaten egg and half the milk. Mix well, The mixture at this point doesn’t look too promising, but as you add the rest of the milk it will become smooth albeit thicker than a normal ‘toad’ batter.
- Gradually add the rest of the milk and add the herbs, mix.
- Remove the heatproof dish from the oven and add the batter (the oil should be extremely hot at this point) Place the sausages into the batter and put the dish back in the oven for 40 minutes or until crispy and golden on top.
4 comments:
We have toad in the hole quite often it is one of our comfort meals. I add a good pinch of dried mustard and half a teaspoon of horseradish to the batter. It really perks it up :~)
Regards
Pat
What a great idea, particularly the horseradish. I love the flavour and think to use it just for beef is such a waste:)
Love to receive suggestions, keeps us inspired
You have most probably found this site already www.glutenfreegirl.com if not there are some interesting recipes there :~)
Thanks
I have seen this one,definitely worth a look for inspiration as lots of good ideas. Experimenting at the moment with an ancho chilli pizza sauce, thought you might like it, will be posted in the next day or so:)
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