Name: Gluten Free Toad in the Hole with Red Onion Gravy
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: Dinner
Ingredients: 2 red onions; 1 tbsp olive oil; Knob of butter (about 15g); 1 tsp dried thyme/4 sprigs fresh thyme, finely chopped; 200ml red wine; 1 tsp balsamic vinegar; 300ml chicken or beef stock; 1 tbsp Henderson's relish or gluten free Worcestershire Sauce (optional); 1 tbsp cornflour; 10 gluten free pork sausages; 5 tbsp vegetable/rapeseed/sunflower oil; 5 large eggs; 75g cornflour (corn starch); 125g gluten free plain flour (I used FREEE by Doves Farm); 275ml semi-skimmed or whole milk

Gluten Free Toad in the Hole with Red Onion Gravy

Jump to Recipe

Here’s a delicious recipe for making gluten free toad in the hole at home. But first, if you’re not British, you are probably wondering what on earth “toad in the hole” is, so let me enlighten you!

Juicy pork sausages nestled into a bed of golden Yorkshire pudding, serve it with gravy and green vegetables (and mashed potato if you are especially hungry) for a wonderful, hearty meal. Those crispy, puffed edges are especially good.

I adapted the recipe from the Yorkshire pudings in my cookbook, Eat & Enjoy Gluten Free, which has 100 delicious gluten free recipes that I think you will love. Thank you so much to everyone who has supported me thus far by buying a copy – the response to my book has blown me away and I am overjoyed reading your lovely reviews.

What Is Plain Flour?

Gluten free plain flour is one of the base ingredients of this recipe, alongside corn flour (aka corn strach). I use the FREEE by Doves Farm Plain Flour, which is very widely available in UK supermarkets. You’ll find it in the free from section.

For those of you who don’t have gluten free plain flour locally, you can simply make your own using the recipe in my cookbook, or try an all purpose blend. Results may vary with the latter.

how to make gluten free toad in the hole

Tips For Success

Preheat that oven tray! It is SO IMPORTANT that the yorkshire pudding batter goes into hot oil in a hot tray, or it is much less likely to puff up.

Secondly, DO NOT OPEN THE OVEN while the gluten free toad in the hole is baking. Opening it too early may cause the Yorkshire pudding to collapse, as the structure may not be set.

Gluten Free Toad in the Hole Recipe

This recipe will make enough for 4 generous servings. If you want to make a smaller version, simply halve everything and use a smaller oven dish. Or to stretch it to feed 6 people add a couple of extra sausages and serve with mashed potato and a couple of vegetable dishes.

I’ve included a red onion gravy recipe in the below too, which you can make to serve with the toad in the hole or simply skip if you are not a gravy fan.

If you need any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy this gluten free toad in the hole recipe, please do leave a review on the recipe card below. It makes a world of difference to me :). You might also like to check out my cookbook for lots more delicious gluten free dinner recipes.

Laura xxx

Serves 4

Gluten Free Toad in the Hole with Red Onion Gravy

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Pork sausages nestled in golden, crispy gluten free yorkshire pudding served with a rich red onion gravy. Serve with peas or green vegetables, and mashed potato if you want an extra carb on the side or to stretch the dish to feed 6 people.

Ingredients

For the toad in the hole

10 gluten free pork sausages
5 tbsp vegetable/rapeseed/sunflower oil
5 large eggs
75g cornflour (corn starch)
125g gluten free plain flour (I used FREEE by Doves Farm)
275ml semi-skimmed or whole milk

For the onion gravy

2 red onions
1 tbsp olive oil
Knob of butter (about 15g)
1 tsp dried thyme/4 sprigs fresh thyme, finely chopped
200ml red wine
1 tsp balsamic vinegar
300ml chicken or beef stock
1 tbsp Henderson's relish or gluten free Worcestershire Sauce (optional)
1 tbsp cornflour

Instructions

Preheat the oven to 200C (fan). Add 4 tbsp oil to a large baking dish, approx 25 x 35cm in size, and place the tin into the oven on the top shelf to preheat while you cook the sausages. I used a metal enamelware tin, but a ceramic dish is also fine (however please preheat for an extra 5 minutes as it will take long to heat than a metal dish). Getting the dish and the oil really hot is essential if you want a puffed and golden toad in the hole.

Take a large high-sided frying pan and add the sausages and remaining tbsp oil. Cook the sausages over a medium heat for 10 minutes, turning regularly, until they are lightly coloured on the outside.

While they are cooking, make the gluten free batter. To do this, add the plain flour, cornflour and eggs to a mixing bowl and mix with a fork until you have a thick paste. Pour the milk into the bowl and mix well with a fork until you have a smooth batter.
Then pour the batter through a sieve into a measuring jug, to get rid of any small lumps and to ensure your yorkshire pudding batter is perfectly smooth. Plus, the measuring jug makes it easy to pour out into the baking dish.

Remove the hot naking dish from the oven and place on a heatproof mat. Tip the sausages into the centre of the baking dish, spacing them out to allow for some gaps in between them. Then, carefully pour the batter into the baking dish then it goes straight back into the oven, on the top shelf, to bake for 30 minutes. DO NOT OPEN THE OVEN while it is cooking, else the toad in the hole may collapse.

While the toad in the hole is cooking, make the onion gravy. Finely slice the onions and add them to the high-sided frying pan you cooked the sausages in, with the thyme, butter and olive oil. Cook on a medium-low heat for 15 minutes, stirring regularly, until really soft - sometimes I pop a lid on the pan, as this allows the onions to sweat and become extra soft, but this isn't essential.

Next add the red wine and balsamic vinegar to the pan, turn up to medium high and allow to reduce for 5 minutes.

Pour in the hot stock and Henderson's relish and season to taste with salt and pepper. Cook for 5 minutes.

In a small ramekin or dish, mix the cornflour with a little water to form a smooth slurry. Add this to the gravy pan and stir through immediately. Cook for a final 5 minutes, stirring constantly, and the gravy will become nice and thick.

Decant into a warmed jug and then serve alongside your toad in the hole, which should now be ready to serve and be beautifully puffed and golden. Serve straight away, while hot. Enjoy!