A British cultural classic, you’ll LOVE this gluten free Toad in the Hole. Deliciously savoury sausages nestled in crisp and flavoursome gluten free Yorkshire Pudding… It’s the perfect comfort food. No one can tell it’s gluten and wheat free. And you can make it dairy free too!
Originally published 19th April 2016… Updated 3rd June 2023
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Don’t Lose This Recipe… Pin it for Later…
PERFECT Gluten Free Toad in the Hole – The best comfort food
If you’re British, Toad in the Hole needs no explanation. It’s one of our cultural classics… fixed in the national psyche. Perfectly-browned savoury sausages nestled in crisp-edged Yorkshire Pudding batter, usually doused in (preferably onion) gravy… It’s the BEST comfort food. A dish that gives the biggest cuddle and can raise a smile even in the most miserable of moods.
And the best news is that with a good recipe, it’s just as easy and JUST as delicious made gluten free too. Sure there are many recipes for gluten free Toad in the Hole on the internet and in recipe books… Some are definitely better than others. But while I may be biased, this recipe (which I first published back in 2016) is up there with the best… And (in my opinion) better than any wheat version I ever tasted both for texture and flavour… As verified by wheat-eaters!
Why you’ll LOVE my gluten free Toad in the Hole recipe
- It’s quick and easy to make.
- The recipe is super-versatile to flour switches.
- You can make it dairy free.
- It can be made ANY size… From mini party toadlets in the hole… to big family dishes of loveliness.
- …With ANY sized sausages.
- Bakes up super-crisp, flavoursome and perfectly cooked.
- And no one will EVER know that it’s gluten free and wheat free… Because THIS Toad in the Hole is even better than the old wheat version.
The origins of my recipe for Gluten Free Yorkshire Pudding Batter
When we became a Coeliac household, gluten free Yorkshire pudding had to be mastered. This iconic dish (and its offspring, Toad in the Hole) needed to be on the menu… at least at home. And so the experiments began.
I was really fortunate in those early trials (way back) to come across a fabulous recipe from the very talented Adriana Rabinovich (baker and Coeliac parent). The recipe (which she published in 2013 on her blog, Gluten Free Cooking for Kids) followed the same process as standard Yorkies, with some slight adjustments around liquid levels and (obviously) a switch out of the wheat flour for a safe gluten free alternative. The flour she used was just cornflour (also known as corn starch). The ratios were 100g cornflour : 3 eggs : 150 ml/g milk (plus a little seasoning). Indeed, it’s become a very popular recipe in the current gluten free baking world. But sadly, I’ve not seen it credited elsewhere to its original creator.
Regardless, it was also my starting point… So thank you Adriana… Your credit is wholly deserved!
Creating my own Yorkshire Pudding batter for Toad in the Hole
While cornflour (starch) alone absolutely produced lovely light and crispy Yorkshire puddings, for me they lacked the depth of flavour I was seeking. Several combinations of flour later (but keeping ratios as Adriana intended) I reached my own gluten free Yorkie heaven.
With a combination of cornflour (starch), tapioca starch and sorghum flour, this is a batter that not only rises well, but makes flavourful Toad in the Hole that is deeply golden, crisp and delicious.
Whether for large Toads or mini Yorkies, it’s worked well for me EVERY time. So I hope you love it too.
Ingredients for making gluten free Toad in the Hole
Toad in the Hole requires a simple set of ingredients… Flour, eggs, milk, sausages, oil for cooking and a little seasoning. Here’s what you need to know about each key ingredient…
Gluten Free Flour
As explained above, I personally use a combination of corn starch (UK cornflour), tapioca starch and sorghum flour. Together they provide the structure, lightness and flavour for the perfect Yorkshire Pudding.
However… This is a recipe that is fairly versatile to flour switches both for availability and dietary need. So…
- If you can’t eat corn, switch it for additional tapioca starch.
- Don’t eat tapioca? Switch to additional corn starch.
- If you can’t find sorghum flour… Use an alternative flavoursome flour such as buckwheat, gram or gluten free oat flour.
- Or… if you want to keep things ultra-simple, stick to Adriana’s original 2013 recipe and just use cornflour (starch) at the full combined weight of flour.
Alternatively, you can make up your own recipe… Just make sure there is a high ratio of light, starchy white flour in there. Check out my Guide to Gluten Free Flours if you need help.
Eggs
There are a handful of reasonable-looking vegan Toad in the Hole recipes out there. However, for the lightest, crispest and most delicious Toad in the Hole, eggs are essential. Unless you specifically can’t eat eggs, I personally wouldn’t recommend the vegan options at this time.
Eggs provide protein structure, lightness, rise and rich colour to the batter, which is difficult to replicate without them.
I use UK Large sized eggs. You can check out how egg size compares outside of the UK with my International Egg Size and Weight Comparison Chart. If the eggs you have available are smaller, then either add an extra half egg (beating first to mix the yolk and white)… or a drop more milk.
Milk
When making the batter for gluten free Toad in the Hole, ANY milk is good to use, whether dairy or non-dairy.
Sausages
Equally… You can use any GLUTEN FREE sausages to make gluten free Toad in the Hole… whether meat or veggie. The only thing you need to factor in is the pre-cooking time for the sausages. For meat cocktail sausages or thinner chipolata-style sausages, they need a shorter cook time before adding the batter (I’ve put some guidelines on the recipe card). For veggie sausages (which can be a lot dryer in texture), you may equally wish to limit the pre-cook time to a minimum.
Either way… I recommend partially cooking the sausages in the base oil BEFORE adding the batter, so they have time to heat with the oil. Adding cold sausages at the same time as the batter will massively impact the oil temperature (causing it to rapidly cool). If the oil temperature drops, the batter will not rise or crisp… And will soak up the oil and become stodgy.
Oil
When making Toad in the Hole, the oil needs to be hot… SIZZLING hot… at the point that the batter hits the pan. For this reason, it is essential that the oil has a high smoking point. I would thus recommend using either sunflower oil or corn oil.
Is this gluten free Toad in the Hole safe for Coeliacs?
Yes. Providing Toad in the Hole is made with gluten free flour(s) and GLUTEN FREE sausages… and ALL ingredients have been checked to ensure there is no risk from hidden gluten or cross-contamination, then the recipe is completely safe for people with Coeliac Disease (Celiac).
If new to label checking, head over to my page Coeliac Disease + Food for more information.
Can I make Toad in the Hole that is dairy free as well as gluten free?
Yes again. Simply follow the recipe as stated, but use dairy free milk (any) instead of dairy milk. And as with gluten safety, check all ingredient labels for hidden dairy risk.
Do I need any special equipment to make this recipe?
No. You can make Toad in the Hole with any size tin. Equally, I always make my batter with a simple hand whisk or my Nova Multi Quirl (push whisk). The Multi Quirl makes light work of any batter and I also use it to pre-whisk ingredients when making bread. It’s a brilliantly simple piece of kit.
In terms of tin, I advise you use something that is non-stick. And/or make sure the sides are well-coated in oil to ensure the batter doesn’t stick when cooking. But other than that, you can use anything from muffin trays for small mini toads, through to specifically designed Yorkshire Pudding tins, individual one-serve options or family-sized roasting dishes.
How will I know when the Toad in the Hole is cooked?
A large, deeper-dish toad in the hole will take about 30 to 35 minutes for the batter to cook (in addition to any pre-heating and sausage pre-cooking). Small-pan ‘Toads’ will take about 25 minutes and mini toads about 20 minutes.
They are done when crisp and nicely golden brown both at the edges AND in the centre. If you are concerned (after checking through the window) that the batter is unevenly cooked, then leave it for a little longer, turning the oven down by 10 degrees AFTER the recommended cooking time has completed… But remember to leave the door closed.
How to make the BEST gluten free Toad in the Hole – Tips for success
Toad in the hole is a simple thing to make… Nonetheless (like any cooking) things can go wrong. So here are my top tips for getting it right and advice for troubleshooting if it doesn’t come out quite as planned…
Top Tips
- Use PLAIN flour… NOT self-raising. Toad in the Hole gets its rise and lightness from the combination of egg, moisture and heat. Nothing else is necessary.
- Use oil with a HIGH smoke point… because it has to be SIZZLING hot when the batter hits the pan.
- Never put cold sausages in the oil at the same time as the batter… Cold sausages cool the oil instantly. So, part-cook the sausages in the dish first.
- Whisk the batter well to add lightness and air… Re-whisk just before pouring, just to be sure!
- For the lightest, crispest batter, don’t over-fill the tin… Less is more! If the sausages are swimming, that’s way too much. Aim for about a third the depth of the sausages max!
- Use a non-stick tin or oil the sides well… So the batter doesn’t stick.
- Make sure the oven stays hot… Don’t leave the door open! Remove the dish and quickly shut the door while pouring the batter… Then return the dish to the oven as quickly as you can. As a belt and braces approach, turn the oven up 10 degrees a few minutes before adding the batter… then turn it back down just after returning the dish.
- Check the oil is sizzling hot with a tiny drop of batter… If it doesn’t sizzle, then put it back in the oven for a few minutes more. Alternatively (and with great care), briefly set over the hob to bring the temperature up a little.
- NEVER open the door while the batter is rising (for at least the first 20 minutes of batter cooking time, dependent on size)… If it’s opened too early, the oven temperature will drop and the batter will deflate and become stodgy.
Trouble Shooting – problems and causes
Dense and stodgy Toad in the Hole…
a) The oven wasn’t hot enough when the toad went in. This may be because the door was left open too long or because the oven wasn’t pre-heated for long enough. Heat for longer; shut the door as quickly as possible; and/or whack the temperature up an extra 10 degrees shortly before adding the batter to compensate for the loss of heat when opening the door. (Remember to turn it back down once the batter is in).
b) The oil wasn’t hot enough… Heat it for longer, or give it a boost on the hob.
c) The oven door was opened too early (before the batter was cooked enough to maintain structure)… Don’t open the door for at least 20 minutes, checking on progress through the oven glass. Cook for longer if necessary.
d) There was too much batter in the dish, so it didn’t cook properly and was too ‘heavy’ to rise. Use less batter and adjust according to the size of the dish.
The batter didn’t rise…
a) The oil wasn’t hot enough (as b above).
b) The oven wasn’t hot enough to push the batter upwards (as a above).
c) The batter was too thick… Make sure the milk is measured properly. And if your eggs are smaller, add an extra half of a beaten egg and/or drop of milk to the batter.
d) There was too much batter in the dish (as d above).
e) The oven door was opened too early (as c above).
The Toad in the Hole ‘sank’ after coming out of the oven…
If the toad sinks massively and becomes dense and stodgy, it’s likely down to one of the reasons stated in 1 above.
However, the batter usually sinks very slightly as it cools anyway. So if the sinkage isn’t significant and doesn’t affect the texture, don’t worry… it’s all good.
The sausages are burnt, but the batter has cooked well…
It’s likely that the pre-cooking time for the sausages (before adding the batter) was too long.
While it’s important to ensure the sausages are partially cooked before the batter is added (so that they are already hot and don’t bring down the temperature of the oil), they still need to be pale.
For standard large sausages, pre-cooking is usually about 10 to 15 minutes… For cocktail sausages and Chipolatas, 5 to 10 minutes. Thus, for smaller sausages, it’s best to heat the oil and dish for 5 to 10 minutes before adding them, then roast for the additional 5 to 10 minutes before topping with batter. Nonetheless, it’s essential that the oil is super-hot before adding the batter.
Personally… I love my sausages a little overdone and lightly charred, but the choice is yours.
How to serve gluten free Toad in the Hole
Toad in the hole is best served fresh, hot and crisp straight from the oven. Traditionally it is served with a good, rich gravy, mash and some yummy veg.
How to store leftovers…
If there are any leftovers, store them in an airtight container in the fridge. When ready to eat, pop them in the oven and reheat at about 200 C/400 F, either wrapped in foil or uncovered for 10 to 15 minutes until the sausages are hot all the way through.
Alternatively… pop leftovers in a pre-heated air fryer for 5 to 8 minutes (dependent on the size of the portion being reheated).
While leftovers are definitely best reheated, I have been known to eat them cold with a spoonful of chutney… It’s up to you. No judgement will be made!
If you prefer to freeze leftovers, this too can be done. Pop the remaining Toad in the Hole in an airtight freezer container or bag and freeze for up to 2 months. When ready to eat, defrost completely and reheat as stated above.
Ready to make Gluten Free Toad in the Hole?
I think I’ve covered everything I can think of. So without further ado, here’s my recipe for gluten free Toad in the Hole (just scroll an inch or two further). If there’s anything I’ve missed or you have other questions, just shout. Either leave a comment at the bottom, email me or send a message via social media (Facebook, Instagram or Pinterest).
I was so pleased that I’d cracked a good crisp, flavoursome batter for Yorkshire Pudding, so I hope you love it as much as we do.
And for all our other recipes, head over to our full Gluten Free Recipe Index to click and browse (organised in helpful categories). If there’s anything you miss let me know. I might be able to help in recreating a safe version!
Always shared with my love
Gluten Free Toad in the Hole
Key equipment
- roasting tin or muffin tins for mini toads
- Oven
- measuring jug
Ingredients
- 800 g gluten free sausages (good quality) = approx 12 sausages or 24 cocktail sausages for mini Toads
- 30 g sorghum flour See NOTES
- 20 g tapioca starch See NOTES
- 50 g UK cornflour (corn starch) See NOTES
- 3 large eggs UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’ (at room temperature)
- 150 ml/g milk dairy free as required
- ½ tsp fine sea salt
- 1 to 2 tbsp sunflower or corn oil (must be oil with a high smoking point)
Instructions
- Prepare the batter by placing the eggs, flours and salt into a large mixing bowl and whisking until fully combined, light and airy.
- Once combined, add the milk a little at a time and whisk through. Set aside to hydrate, but keep the whisk handy.
- Pre-heat the oven to 220 C/425 F/Gas 7.
- Prepare either the roasting dish(es) (for a large family or individual Toad in the Holes) or a 12 hole non-stick muffin tin (for mini Toads) by putting a drizzle of oil in the bottom(s) and brushing around the insides.
- Arrange the sausages in the tin(s) and pre-cook in the oven (5 to 10 minutes for mini sausages and Chipolatas; 10 to 15 minutes for large sausages) until they are hot and just starting to colour.
- Give the batter another quick whisk and transfer to a jug to make it easy to pour into the roasting dish(es).
- When the sausages are part-done and the oil is super-hot (spitting hot), remove the pan(s) from the oven (shutting the door immediately to keep the heat in) and pour in a small drop of batter. If it sizzles, it's hot enough, if not, return to the oven for a few minutes more.
- When the oil is sizzling hot, pour the batter into the dish to about half way up the sausages (for larger sausage toads) or about a third full for mini muffin-tin toads.
- IMMEDIATELY put back in the oven, leaving the door open for as little time as possible.
- Roast for 30 to 35 minutes for a large family Toad in the Hole, or 20 to 25 minutes for mini to small toads, until crisp and golden brown on the edges and in the centre. Do NOT open the oven door for at least 20 minutes, checking 'doneness' if possible through the oven glass door.
- When ready, remove from the oven, serve either from the dish (or gently ease mini toads from the muffin tins with a silicone spatula) and enjoy!
Notes
- If you can’t eat corn, switch it for additional tapioca starch.
- If you can’t eat tapioca, switch to additional corn starch.
- If you can’t find sorghum flour… Use an alternative flavoursome flour such as buckwheat, gram or gluten free oat flour.
- Or… if you want to keep things ultra-simple, stick to Adriana’s original 2013 recipe and just use cornflour (starch) at the full combined weight of flour.
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Love finding GF recipes, I can try out. Pinned this one
I visited you via the Linkup Party at What’s for Dinner? Sunday Link up #427
My entries this week = 12+13. If you have not joined us at SSPS yet, come and share your posts with us and you can be our next featured post.
We’re open Monday through Saturday every week.
You will find the linkup information (1) In the Top bar under Blogging: Weekly Senior Salon Pit Stop OR 2nd image In the sidebar
We hope to meet you there virtually
Thank you Esme.
Apologies. I have been away this week. But will try and link up soon xx
This is my favourite Yorkshire Pudding recipe. It’s definitely better than the all cornflour one. Thank you for sharing it with us x
Thank you so much Catarina. You’re very welcome. I’m so pleased you like it x
Hi, i am really struggling to buy Sorghum, can you please tell me where you buy it?
Thanks
Hi Jacky. I am not sure where you live, but I buy it in Holland & Barrett, as well as other local health food shops and also some farm shops. Bob's Red Mill do sorghum (and there are other brands too) which is certified gluten free.
These look delicious, thanks for entering Alphabakes!
Thanks Caroline. You're welcome x
I've never thought to make my own mini toad in the holes before, I love making a big one and I also loved the Xmas ones from M&S, definitely something I'm going to put on my to do list!!
Absolutely Becky. They are so easy to make….. you must give them a go!
I didn't notice the M&S Xmas ones. But to be honest, I don't think I have ever eaten a shop-bought Yorkie….. maybe I should give them a test run!
Oh Kate what a good idea. I never thought of doing mini-toads. Thank you for linking to #inheritancerecipes
Thank you Solange. Mini toads are so quick and easy….. they are perfect for little hands and mouths too!
Made these as plain yorkshires and they were great!
Fab! Thanks so much for letting me know Dc….. It is so helpful to get feedback. So pleased they worked out well…… I think I am going to appoint you my chief tester! x
This is such a great idea. My girls would love those mini toad in the hole puddings! Thanks for sharing with #InheritanceRecipes 🙂
You're welcome Margot. I was so pleased to crack 'Yorkshire' batter. And the little versions of toad are so much more fun for kids….
Love these mini toads in hole!! Very nice for a party, I am sure they can make a delicious and addictive finger food!
Thanks Alida. They would definitely be great party food…… I wonder if I could make them even littler for extra fun?! x
These look Fabulous! This will be a great party food & I love your tips. Thanks so much for sharing, have a Great Week 🙂
Thanks Angela. You're welcome x
Kate – you are a genius. I can't get my yorkies to rise that well and I use normal gluteny flour. These are truly amazing! And I'm so pleased for Miss GF that she no longer has to look on in envy 🙂 Eb x
Ha ha! I'll take that as success then! Thank you xx
I've never heard of the Good Little Company…I will have to check them out! These look wonderful (of course)…I do love a good mini toad in the hole and I don't know about you but I find the batter rises much better when you make little ones than when you make big ones (when you get more soggy batter)?
Thanks Vicki. I really rate the Good Little Company sausages. I have been known to make special trips to Waitrose to find them….. especially the 'teeny weeny' ones!
Yorkshire batter does seem to rise better in small portions, but I think it may be because I am not patient enough to get the oil fully hot when I make big toads and then I put too much batter in! I have made good crispy ones and soggy ones with identical batter, so I figure it must be me, rather than the mix! x
I love toad-in-the-hole, especially mini ones (they always seem to be crisper than the full-size version), these ones look just perfect.
It is one of life's simple pleasures isn't it? The small ones do always seem to be crispier I agree…… just the way I like them! x