Gluten-free toad in the hole
Category:
Main
Free from:
gluten, lactose, celery, sesame, mustard, soya, sulphites, fish, seafood/shellfish, nuts, lupin
Contains:
milk, meat (pork), egg
Alternatives:
Use egg replacement as an alternative to egg
Preparation time:
5 minutes
Cooking time:
50-60 minutes
Serves:
3
Ingredients
50g gluten-free plain flour (e.g. Dove’s Farm)
50g corn flour
3 eggs
150ml milk
3 tablespoons olive oil
6 gluten-free sausages (e.g. Debbie & Andrew’s Harrogate Sausages, The Black Farmer)
Method
1. Preheat the oven to 220°C
2. Add half the oil to the roasting tin
3. Put the eggs and milk into a jug and whisk with an electric whisk
4. Add the flours to a bowl and mix together
5. Add a little of the whisked egg and milk mixture to the flour at a time and beat it with a fork/hand whisk
6. Once all of the fluid is added, season to taste and whisk the whole mixture with an electric whisk
7. Put the sausages in the roasting tin and cook for 30 minutes or into browned on one side
8. Turn the sausages over and add the rest of the olive oil to the tin. Heat in the oven for 5 minutes
9. Pour the Yorkshire pudding mix into the roasting tin and cook for a further 25-30 minutes until the Yorkshire pudding is golden and cooked through
Serving suggestion: Serve with roast potatoes, carrots, broccoli and gravy (see the gravy recipe)
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
