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This Gluten-Free Toad in the Hole recipe is total British classic beloved by the whole family. Easy to make with a quick batter and no resting time. This recipe is made without cornflour and instead this simple batter uses easy to find rice flour and tapioca starch for a lovely rise and light crunchy golden brown crust.
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What is Toad in the Hole?
Toad in the Hole is a classic British recipe of sausages baked in a glorious Yorkshire pudding. Traditionally served with a thick rich gravy.
If you want to make your Toad in the Hole gluten free then you need to make the following changes from the traditional recipe:
Use gluten-free sausages. You will have to check your labelling. A lot of good supermarket sausages are now gluten-free without necessarily advertising it on the front of the label. Do read the back carefully though to make sure wheat isn't used as a filler. And if you buy your meat from your local butcher then also check with them that all the ingredients are definitely gluten-free and suitable for coeliacs or a gluten intolerance.
Use gluten-free flours. This gluten free version uses a blend of rice flour and tapioca starch to create the perfect Toad in the Hole yorkshire pudding batter which doesn't need any xanthan gum.
✨READ MORE >>> Why I don't use xanthan gum in my gluten-free recipes✨
Watch to see how to make it
Please note that this recipe video was made with a few more sausages than I suggest in the recipe card. That's because I filmed the video when I made it for our family dinner and we are a large family. However it goes to show how easy the recipe is to scale up - you just add more sausages to the recipe - all the cooking times are kept the same.
You can also see that I didn't make this version in the blender. Again, you can easily whisk this batter up by hand or by any other method you fancy.
Why you'll love this recipe
- It’s an easy family dinner. Put the sausages in the oven in a large dish, halfway through their cooking you can pour in the batter. By the end of the cooking time the sausages are a juicy golden brown and the yorkshire pudding is high and mighty. That’s it – done!
- Unlike most other Gluten-Free Toad in the Hole recipes this version has no cornflour (cornstarch) so it's perfect if you have an allergy.
- You can make this smooth batter in the blender in under 2 minutes. Although you can make it just as easily in a mixing bowl with a hand whisk or electric whisk.
- No resting time is needed.
- The Yorkshire pudding rises high with a crisp exterior and a slightly chewy doughy middle.
✨If you love this Traditional Toad in the Hole then you need to have my Gluten Free Yorkshire Pudding recipe in your back pocket for your next roast dinner. It's also made without cornflour.✨
Ingredients required
- Gluten-free sausages – Your Toad in a Hole is only as good as your sausages. Try and get good thick pork ones from your local butcher.
- Oil - I shy away from vegetable oil or rapeseed oil and instead use a mild and light olive oil for all my general cooking. What also works really great here though is ghee if you have it in for an incredibly buttery taste.
Batter ingredients
- White Rice Flour – this flour makes your Yorkshire pudding crisp light and airy.
- Tapioca Flour (tapioca starch) – we need this flour to give the Yorkshire pudding a little more substance. There is nothing worse than a Yorkshire which is just a hollow puff. Plus the tapioca flour makes it bake up a glorious golden brown.
- Free Range Eggs – use medium eggs (60g each with shell) and the best quality you can find. Your Yorkshire Pudding will really thank you for it!
- Milk – you can use whole milk or a non-dairy option if you need to.
- Dijon Mustard – you can experiment with the mustard. It’s essential for taste and Dijon is the most family friendly. However, honey mustard is something a bit special or English mustard is also great if you’re happy with the extra heat. You could also add an extra teaspoon if you love your mustard.
How do you make Gluten-Free Toad in the Hole?
- Pour the oil into a large baking dish and drop in the sausages. Roast for 15 minutes.
- Pour the flours, milk, eggs, Dijon and salt into a blender.
- Blend until smooth.
- Pour the batter into the roasting dish and bake for 25 minutes.
- The toad in the hole should be crisp and have risen gallantly. Serve immediately.
Expert tips
- Hot oil is the most important thing which allows the batter to rise immediately in the oven and creates a golden crust.
- Don't open the oven door at all until the right cooking time has been reached. This could cause the Toad in the Hole batter to deflate.
More gluten-free family style dinners
FAQs
The recipe below can serve 4 adults who will probably want 2 sausages each. However, we serve it for our family of 6 as the littles only need 1 sausage each.
If you would like your Toad to serve more people then you can add more sausages into the dish (I have made this with up to 12 sausages before).Â
Don’t increase the Yorkshire pudding batter though as it won’t cook properly and goes too stodgy. And don't cook in a larger tray as it will affect the cooking times.
Yes you can, the only change is in the milk mixture. Just substitute the whole milk for any non-dairy milk of your choice. Oat milk or almond milk are my favourites in this recipe.
You can. Re-heat for 15 minutes in an oven pre-heated to 220C/200 fan. The outside of the Yorkshire Pudding goes even crispier on a second blast in the oven but the interior does get a little drier.
It is possible to freeze Toad in the Hole. After baking, allow the dish to cool completely before handling. Wrap the individual portions tightly in plastic wrap or foil, or use airtight containers or freezer bags. When ready to enjoy, thaw overnight in the refrigerator, then reheat in a moderate oven (180-200°C / 350-400°F) for 15-20 minutes, ensuring the batter crisps up without burning.
Absolutely. You just need to make a switch to gluten-free veggie sausages.
There will be a small element of sinkage once the batter has come out of the oven after a couple of minutes. Â That's normal as it settles down.
Yes you can. If you want to make this Toad in the Hole recipe for 2 then you can half the recipe so you are just using 4 sausages. I also recommend halving the batter and making the recipe in a smaller pan.
Not at all. You can make it by hand using a large bowl or in the food processor. I like using the blender as it gives a really smooth result very quickly but it's not necessary.
All you really need to worry about is that you use a large roasting tin or baking dish. Even a glass pyrex dish will work. However, the one that I use is 30cm x 20cm x 7cm baking dish . You don't need to worry about the exact dimensions - just use something similar.
What do you serve it with?
A delicious creamy mash or roast potatoes are both delicious accompaniments, as well as your favourite vegetables. But a good homemade gluten-free gravy is essential!
READ MORE >>> Gluten-Free Gravy Recipe or Gluten-Free Onion Gravy
A side of caramelised red onion is also a total treat!!
Other great side dishes for your Toad in the Hole
✨Have you tried this Gluten-Free Toad in the Hole? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Gluten-Free Toad in the Hole
Ingredients
- 8 pork sausages - see notes
- 2 tablespoons olive oil
- 225 g whole milk
- 3 eggs - medium
- 1 teaspoon Dijon mustard
- 90 g white rice flour
- 90 g tapioca flour - (tapioca starch)
- ½ teaspoon salt
Instructions
- Pre-heat the oven to 220°C /200°C fan / gas mark 6.
- Pour the oil into a large roasting dish, brushing it up the sides of the dish. Drop in the sausages and roast for 20 minutes.
- Pour the milk, eggs, Dijon mustard, flours and salt into a blender and blend for a minute until smooth.
- Remove the roasting dish from the oven.
- Pour the batter into the roasting dish among the sausages.
- Place the roasting dish back into the oven and cook for a further 25 minutes.
- The Toad in the Hole should be crisp and have risen gallantly. Serve immediately with homemade gravy.
Video
Notes
- You don't have to use a blender for the batter, you can whisk together by hand in a large mixing bowl.
- Use good quality thick pork sausages.
- You can make the recipe dairy-free by using non-dairy milk for the batter.
- You can make this recipe with more sausages. This is a very generous serving for 4 people. To make the recipe for more people simply add more sausages. Do not alter the quantity of batter. Serve with extra vegetables and buttery mashed potato.
- Click here for Homemade Gluten-Free Gravy Recipe
Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Sophie says
Delicious! And it actually rose - thank you so much.
Georgina Hartley says
That's great to hear - I'm so happy the recipe was a success for you Sophie!
Muffin lover says
Fabulous!
Georgina Hartley says
That's great to hear!!
Penny says
I've made this several times now and it's just brilliant. My beloved is a Yorkshireman and he loves it, that's high praise from someone who was weaned on his mother's Yorkshire puddings! Georgina, thanks for making me look so good : )
Georgina Hartley says
That's lovely - thank you for the lovely feedback!
Dan says
Try Besan (chickpea) flour in place of Tapioca, (one of my friends is severely coeliac and intolerant to a few other things (Tapioca being one of them). Besan flour can make Yorkshire puddings by itself as well and it rises almost like wheat flour!
Annie says
Makes a lovely batter for Toad in the Hole. Will definitely cook this again. Thank you.
Georgina Hartley says
Hi Annie - that's great to hear - thank you for leaving your feedback!!
Maria says
Does the fact that the batter is gluten free make this Frog in the Hollow perhaps?
Georgina Hartley says
Ha - yes indeed!