Gluten free toad in the hole and Yorkshire pudding recipe!

This batter can be used either to make toad in the hole or Yorkshire pudding. I prefer it as a toad in the hole, because as you will know if you have made gluten free Yorkshire puddings, they don’t rise and become a bowl shape like regular ones, they puff up more like a bread roll. The toad in the hole has more surface area, therefore leaving more of the batter to get crispy, something I miss with the dough-ey consistency of the Yorkshire puddings.

If, like me you had a struggle finding gluten free sausages in supermarkets such as Tesco, I’d suggest Marks and Spencers as even their value range – which is only 61% pork – is made with gluten free crumb, as are most of their other own-brand sausages.

I make enough for two meals so I cut it in half and freeze one for another time. Using half the ingredients makes enough for one meal.


4oz self-raising gluten free flour
2 eggs
4 fluid oz milk
1 fluid oz water
1 tsp baking powder
salt and pepper
dripping or oil
4 sausages

Turn the oven on to 220 as soon as you start cooking. Cook the sausages until done, but not crispy as they will have more cooking time in the oven with the batter. Whilst the sausages are cooking, pour the milk into a large measuring jug (you will use the jug for the entire mixture so it needs to be big enough to fit a whisk in) and then measure the water in with the milk. Weigh the flour and put that in along with the baking powder, and then the eggs after. Add the salt and a generous amount of black pepper. Use a hand or electric whisk to mix the batter – if you are using a hand whisk make sure to mix it quite well as to get some air in. When the sausages have about 5 minutes to go, put the oil or dripping into a baking tray and put in the oven. The fat needs to be smoking hot.
When the sausages are cooked enough and the fat has been in the oven for 5 minutes or is hot enough, take the pan out of the oven, place the sausages in it evenly spaced apart, then pour in the batter – this needs to be done quickly so that the fat stays hot enough and sizzling when the mixture is poured in. Put this back in the oven now for about 10-15 minutes and take it out when it’s quite brown.



3 thoughts on “Gluten free toad in the hole and Yorkshire pudding recipe!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s