Made a gluten free toad in the hole last night which was rather tasty!
“Toad in the hole” does sound a bit odd – in the UK its sausages in a batter which rises. According to my US colleagues, they’d be expecting a fried piece of bread with a hole in the middle, into which an egg is broken into!
This is the UK version – although I’ve been known to make such bread + egg things in the past as they’re quite tasty. So long as you leave the egg yolk runny!
- 6x sausages
I used Heck’s 97% pork sausages for this
- 300g Gluten free self raising flour
I used Doves Farm Gluten free white self raising flour for this – its a blend of rice, potato, tapioca, maize & buckwheat flours, combined with some raising agents and xanthan gum so it’ll hold its structure
- 1tsp baking powder
- 200ml whole milk
- 200ml water
- 2x eggs
- 3tbsp olive oil
Mix all the other ingredients – with the exception of the olive oil – together, getting as much air into the mixture you can.
Add the olive to a large oven dish and pre-heat it for 10 minutes at 220C / 450F / GM8.
Once it is nice and hot, add the batter mixture to it. Then add the sausages.
Cook for 35-40 minutes at 220C / 450F / GM8, or until an inserted skewer comes out clean.
This worked well and was tasty!
I think I could get away with halving the amount of batter used – as you can probably tell from the picture below, there wasn’t space for all the batter in the dish I was intending to use!
It did rise quite well though!