This traditional English dish consisting of sausages cooked in Yorkshire pudding batter gets a paleo, grain free makeover with this Paleo Toad in the Hole! Almond flour, tapioca flour, eggs and almond milk come together in no time to form the Yorkshire pudding batter. While the Toad in the Hole finishes off in the oven, quickly whip up the mushroom-onion gravy for an ultra comforting and filling dinner! | Gluten Free + Paleo
Paleo Toad in the Hole Prep:
While you’re waiting for the oven to heat up, make the batter. The batter is super easy to make, and is made up of 6 ingredients total:
- Almond Flour, Tapioca Flour and salt (you can also use Arrowroot Starch in place of the tapioca).
- Eggs – whisk in before adding the milk to prevent stubborn lumps from forming.
- Almond Milk (or Coconut Milk) and mustard – any milk/ diary or non dairy will work. The mustard just gives the batter a little extra flavour.
Whisk everything together until a thin, smooth batter forms and set aside until you’re ready to bake.
Once the oven has heated up enough, throw your sausages into a large skillet or casserole dish and roast in the oven on their own for 7 minutes. You don’t need to fully cook the sausages now because you don’t want them to burn or dry out with the batter.
After the sausages have been gently roasting on their own, remove the skillet/dish from the oven and carefully pour the batter over and around the sausages then place back in the oven to cook a final 20 minutes.
While the toad in the hole finishes off in the oven, begin working on the mushroom onion gravy.
Start out by sautéing thinly sliced mushrooms, onions and minced garlic in with a couple of tablespoons of olive oil over a medium-low heat for about 10 minutes. Make sure to stir frequently to keep things from burning. Ideally you want your mushroom and onions to be soft and lightly caramelised. The onions should look slightly translucent. At this point, add 1 tablespoon balsamic vinegar to the pot and cook 1 minute before adding some beef stock. Bring to a boil, then add the starchy water mixture to thicken the gravy.
When you’re ready, taste and season the gravy as needed. Make sure to be generous when adding the freshly grated black pepper. Feel free to add a few fresh herbs like thyme, rosemary and sage towards the end for an extra pop for freshness.
More Gluten Free Recipes with Yorkshire Pudding Batter
- Gluten Free Yorkshire Pudding
- Gluten Free Toad in the Hole
- Grain Free Toad in the Hole & Onion Gravy
- Gluten Free Dutch Baby
- Mini Gluten Free Toad in the Holes
Don’t forget to #asaucykitchen on instagram if you try this Paleo Toad in the Hole! We love seeing what you make! You can also post your pictures to my facebook page!
- Oil or ghee for greasing
- 6-8 gluten free sausages
- 3/4 cup | 72 grams almond flour
- 2 tablespoons | 15 grams tapioca flour or arrowroot starch
- 1/4 teaspoon salt
- 4 eggs
- 1 cup | 240 ml coconut milk, or milk of your choice
- 1 teaspoon dijon mustard
Mushroom Onion Gravy
- 1 large red onion, sliced thin
- 4 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar (!5 ml)
- 1 1/2 cup beef stock (360 ml)
- 1/2 cup water (120 ml)
- 2 tablespoons tapioca starch or arrowroot starch
- 1/2 teaspoon Freshly grated black pepper
- Salt to taste
- Preheat the oven to 450°F/230°C.
- Add the sausages and oil to a large cast iron skillet, 10-12 inches in diameter (25 cm or 30 cm) or 9x13 inch (33x23 cm) baking dish. Add enough oil to lightly coat the skillet/dish. Roast for 7 minutes.
- In a large mixing bowl, whisk the almond flour, tapioca flour and salt.
- Add the eggs to the flour, mixing in between every egg until all the eggs have been added and a thick batter forms.
- Stir in the milk and mustard and mix until a smooth, thin batter forms.
- After the sausages have roasted 7 minutes on their own, remove the skillet/dish from the oven and carefully pour the batter around the sausages. Place back in the oven and roast another 20 minutes.
- Make the gravy: In a medium sauce pot, heat 2 tablespoons olive oil or ghee over a medium heat. Add the onion, mushroom and garlic and cook 7-10 minutes until soft and tender. Make sure stir every so often to keep things from burning.
- Add the balsamic vinegar and cook 1 minute. Stir in the beef stock and bring the mixture to a gentle boil.
- In a small cup whisk the 1/2 cup water with the starch. When the gravy starts to boil, pour the starchy water mixture into the gravy and then cook another 2-3 minutes until the gravy thickens.
- Add the black pepper, taste and season with salt.