Originally published May 12, 2015 – Updated with new photos and better written recipe instructions March 25, 2019.
Classic & cozy gluten free toad in the hole – easy to make with only 6 basic kitchen ingredients that you likely already have on hand! Serve with gravy and mash for a truly comforting meal.
Enjoy!
Let me know if you try this gluten free toad in the hole recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Yield: 5 servings
Gluten Free Toad in the Hole
4.6 Stars (38 Reviews)
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
No need to miss out on tradition with this gluten free toad in the hole
Ingredients
- oil or fat for roasting (about 2 tablespoons)
- 1 cup gluten free all purpose flour (140g)
- 1/2 tsp sea salt
- 4 eggs
- 3/4 cup milk - dairy or unsweetened non dairy (180ml)
- 5 gluten free sausage links (use FODMAP friendly sausage links if needed)
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Preheat the oven to 400°F/200°C.
- Pour the fat into the bottom of a large roasting tin or cast iron skillet and then put your sausages in the tin, rolling them around until they are coated in the fat. Roast them in the oven for 15 minutes.
- While your sausages are roasted, prepare your batter. In a medium sized mixing bowl, mix together all of your dry ingredients until thoroughly combined.
- Whisk in your eggs one at a time until no lumps remain - you should have a very thick batter at this point. Stir in the milk until fully combined and you have a thin batter.
- When your sausages are done, remove from the oven and pour your batter over the sausages and then return to the oven to bake for an additional 25-28 minutes until the top has turned a golden brown and the batter has risen.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 364Total Fat: 21gSaturated Fat: 5.2gCholesterol: 214mgSodium: 594mgCarbohydrates: 27gFiber: .8gSugar: .6gProtein: 16g
Nutrition information is an estimate based on using 2 tablespoons oil and 2% milk. This info is not always accurate.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Pam Ashworth says
Really good especially the pancake type mix we all liked it even the none celeac
Sarah Nevins says
Oh wonderful! Thanks, Pam – so glad to hear everyone enjoyed it 🙂
C says
Made this over the weekend. Seasoned the batter a little more with black pepper, thyme and paprika. Turned out amazing!!! I was in shock and awe when I saw the final thing – I’m not much of a baker (not that this is a pastry ) but the final product looked so good!!
Will make this again for sure!
Sarah Nevins says
Yay! I’m so glad you enjoyed it! Thanks so much for taking the time to come back to leave a review!
Lauren says
When does the milk go in?…
Sarah Nevins says
Oops! My mistake – after stirring in the eggs one at a time, stir in the milk. I accidentally listed eggs twice in the recipe instead of milk. Thanks for pointing that out to me!
Phyllis says
Where do you find low FODMAP sausages?
Sarah says
Hi Phyllis! My local grocery store usually has a few different options for low FODMAP sausages. If you like in the UK Sainsbury’s offer a options including their own brand of ‘taste the difference’
ANITA says
Yum! what a great GF recipe!! we loved it.
Sarah says
Thanks Anita! Glad you liked it!