Toad in the Hole (gluten free, dairy free & veggie)
My super easy 5 ingredient toad in the hole is both gluten and dairy free, combining a golden gluten free Yorkshire pudding with veggie sausages. It’s perfect served with roast potatoes and/or vegetables with lots of gravy! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which veggie sausages do you use?
My favourite gluten free veggie sausages are the Linda McCartney Lincolnshire Sausages (be careful as not all of the Linda MCartney sausages are gluten free) but any veggie or meat sausages would work for this recipe.
Which dairy free milk do you use in the batter?
You can use any dairy free milk however I tend to find that the Alpro Soya Milk gives the batter the best rise in comparison to other dairy free milk alternatives.
How do you get the batter to rise so much?
The trick is to get the oil really hot in the oven before pouring the batter over the top. Once the oil is almost spitting, carefully pour the batter on top and then quickly place back in the oven. Once in the oven do not open the door until it’s ready otherwise it will start to deflate.
Can this be stored in the fridge and reheated?
It can, however it is always best eaten straight away whilst the Yorkshire pudding is still nice and crispy.
Toad in the hole
Ingredients
- 3 tablespoons vegetable oil (or other cooking oil alternative)
- 6-8 veggie sausages (depending on how many people you are cooking for)
- 3 medium eggs
- 100 g cornflour
- 175 ml soya milk
Instructions
- Add your vegetable oil and sausages to a deep baking tray. Place into a pre heated oven (at 200°C) for at least 20 minutes. You want the oil to almost be spitting hot before you pour in the batter. This will ensure you get the perfect rise.
- While your oil is heating up mix together the batter. Combine cornflour with your eggs and whisk well. Slowly add soya milk, continuing to whisk until lump free. Set aside.
- For this part you need to work quickly (and carefully!). Once the oil is spitting hot and the sausages are nearly cooked remove from the oven and pour the batter on top of the oil (this may spit a little!). Carefully put the tray back into the oven and cook for around 25 minutes, until golden and risen. Ensure that you do not open the oven at all during this time as your Toad in the Hole won’t rise as well! Serve warm with lots of gravy.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice