Two classics come together for one satisfying, delicious and easy to make mini toad in the holes! They’re made with a simple rice and cornstarch blend with your choice on the type of milk (dairy free if needed!). They’re light, crisp and soft in all the right places – you’d never know they’re both gluten free and dairy free!
Sausages & Heat
First things first – prep the sausage & grease your muffin tins! When it comes to making both Yorkshire pudding and Toad In the Hole, the idea is to cook things in a HOT oven with HOT oil. Everything has got to be HOT.
Before you begin working on your batter, place your mini sausages in each muffin cup and drizzle with oil or fat. Then just place in the oven and roast for 15 minutes.
Type of Oil/Fat
Traditionally Yorkshire pudding is made with beef drippings, but lard or duck fat are also great options. You can use a neutral oil/non animal product like vegetable oil or even avocado oil if you wish. Since these need to be cooked in such high temperatures you ideally want something that’s got a high smoking point, so olive oil doesn’t really work well here.
Mini Toad in the Holes Batter Prep
Altogether this batter is super simple to make and made up of only five ingredients: rice flour, starch, salt, eggs and milk. It’s the exact same batter I use in my basic Gluten Free Yorkshire Pudding recipe.
The Blend
In order to get that perfect light and fluffy texture I chose to use a homemade blend of rice flour and starch like I do with my homemade gluten free French Bread. I’ve tested this recipe with both cornstarch and tapioca starch/flour with good result. Between the two there really isn’t much difference in outcome so feel free to use either.
As for the milk – you can choose to use either a dairy or non dairy milk so long as it’s unsweetened. You don’t want any vanilla flavoured almond milk here unless maybe you’re going for a more dessert pudding over a dinner pudding.
A few tips to keep in mind
- Make sure to get rid of all lumps before roasting– you want a smooth, thin batter
- Make sure everything is HOT before adding the batter to the tin.
- Fill your muffin cups about 3/4 of the way full
- Avoid opening the oven door while they cook to prevent premature collapsing.
Once made, these mini toad in the holes go well served with gravy poured over the top. You can enjoy them as a side to a larger meal or as an appetiser/finger food then next time you have company.
Just be warned – these are so easy to snack on you’ll need to stop yourself from eating them all too soon!
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Gluten Free Mini Toad in the Holes
Two classics come together for one satisfying, delicious and easy to make mini toad in the holes!
Ingredients
- 36 cocktail sausages or 18 chipolatas cut in half
- oil or fat for roasting*
- 2/3 cup rice flour
- 2/3 cup cornstarch or tapioca starch
- 1/4 teaspoon salt
- 4 eggs
- 1 cup unsweetened milk (dairy or non dairy)
Instructions
- Preheat oven to 220°C/425°F.
- Drizzle a little vegetable oil or fat into a non stick 12 cup muffin tin. Place two small, cocktail sausages in each muffin hole. In the end you'll end up with enough for 18 mini toad in the holes, though you will need to cook them in batches.
- Place the greased muffin tin into oven and roast the sausages in the tin for 15 minutes. Your muffin tin and oil should be smoking HOT before adding your batter.
- In a large mixing bowl whisk together the rice flour, starch and salt until combined.
- Begin adding the eggs to the bowl, mixing them in one at a time. After all four eggs have been added you should have a thick, smooth batter. Stir in the milk until combined and you'll now have a thin batter.
- Pour the batter back into a a large measuring cup or some other container with a spout easy pouring.
- Once the sausages have roasted, remove the hot muffin tins and carefully pour the batter into each greased muffin hole. Fill the holes about 3/4 full.
- If your batter doesn't sizzle after you've filled your first cup then you haven't heated the muffin tin well enough. Return back to the oven another five minutes before adding anymore batter.
- Place the tin back in the middle of the oven and let bake for 18-20 minutes. The batter will puff up so make sure there is no rack above that could get in the way.
- Serve warm and enjoy.
Notes
Traditionally Yorkshire pudding is made with beef drippings, but lard or duck fat are also great options. You can use a neutral oil/non animal product like vegetable oil or even avocado oil if you wish. Since these need to be cooked in such high temperatures you ideally want something that's got a high smoking point, so olive oil doesn't really work well here.
To Freeze: Let these cool completely and then place in a freezer-safe, ziplock bag and place in the freezer for up to two months. Reheat from frozen by placing the pudding on a baking sheet and cooking at 220°C/425°F for about 15-20 minutes until warmed through.Â
Mary Thorpe says
Have you made this recipe in a cake pan? Wondering if that will work?
Sarah Nevins says
Hi Mary! This should work in a cake pan – you’ll just need to increase the cook time by about 10 minutes.