Toad in the Hole

This month’s recipe has been provided by Kate from Gluten Free Alchemist . For more delicious recipes check out their website.

If you’re British, Toad in the Hole needs no explanation. It’s one of our cultural classics… fixed in the national psyche. Perfectly-browned savoury sausages nestled in crisp-edged Yorkshire Pudding batter, usually doused in (preferably onion) gravy… It’s the BEST comfort food. A dish that gives the biggest cuddle and can raise a smile even in the most miserable of moods.

And the best news is that with a good recipe, it’s just as easy and JUST as delicious made gluten free too. Sure there are many recipes for gluten free Toad in the Hole on the internet and in recipe books… Some are definitely better than others. But while I may be biased, this recipe (which I first published back in 2016) is up there with the best… And (in my opinion) better than any wheat version I ever tasted both for texture and flavour… As verified by wheat-eaters!


  • 800 g gluten free sausages (good quality) = approx 12 sausages or 24 cocktail sausages for mini Toads
    30 g sorghum flour
    20 g tapioca starch
    50 g UK cornflour (corn starch)
    3 large eggs UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’ (at room temperature)
    150 ml/g milk dairy free as required
    ½ tsp fine sea salt
    1 to 2 tbsp sunflower or corn oil (must be oil with a high smoking point)


1. Prepare the batter by placing the eggs, flours and salt into a large mixing bowl and whisking until fully combined, light and airy.

2. Once combined, add the milk a little at a time and whisk through. Set aside to hydrate, but keep the whisk handy.
3. Pre-heat the oven to 220 C/425 F/Gas 7.
4. Prepare either the roasting dish(es) (for a large family or individual Toad in the Holes) or a 12 hole non-stick muffin tin (for mini Toads) by putting a drizzle of oil in the bottom(s) and brushing around the insides.
5. Arrange the sausages in the tin(s) and pre-cook in the oven (5 to 10 minutes for mini sausages and Chipolatas; 10 to 15 minutes for large sausages) until they are hot and just starting to colour.
6. Give the batter another quick whisk and transfer to a jug to make it easy to pour into the roasting dish(es).
7. When the sausages are part-done and the oil is super-hot (spitting hot), remove the pan(s) from the oven (shutting the door immediately to keep the heat in) and pour in a small drop of batter. If it sizzles, it’s hot enough, if not, return to the oven for a few minutes more.
8.When the oil is sizzling hot, pour the batter into the dish to about half way up the sausages (for larger sausage toads) or about a third full for mini muffin-tin toads.
9. IMMEDIATELY put back in the oven, leaving the door open for as little time as possible.
10. Roast for 30 to 35 minutes for a large family Toad in the Hole, or 20 to 25 minutes for mini to small toads, until crisp and golden brown on the edges and in the centre. Do NOT open the oven door for at least 20 minutes, checking ‘doneness’ if possible through the oven glass door.
11. When ready, remove from the oven, serve either from the dish (or gently ease mini toads from the muffin tins with a silicone spatula) and enjoy!
Please click the box for the ingredients that ARE present in this dish: eg:  ☒



Dairy (Milk)













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