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.
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
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