Gluten-free toad in the hole with gravy
Juicy sausages nestled in a gluten-free crisp, golden batter, with velvety gravy on the side… perfect for a cosy weekend dinner. Serve with plenty of buttery mash.
Ingredients
- 1 tbsp vegetable oil
- 6 gluten-free sausages
- 100²µ/3½´Ç³ú cornflour or tapioca starch
- ½ tbsp dried rosemary (optional)
- 3 free-range eggs
- 150ml/¼ pint milk
- salt and freshly ground black pepper
- mashed potatoes and vegetables, to serve
For the gravy
- 50²µ/1¾´Ç³ú butter
- 3 tbsp gluten-free plain flour
- 500ml/18fl oz gluten-free beef or chicken stock
- ½ tsp gravy browning
- ½ tsp black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a 20x30cm/8x12in roasting tin. Arrange the sausages in the tin, then roast in the oven for 10 minutes until the sausages are showing very slight signs of browning.
Meanwhile, combine the cornflour, rosemary and eggs in a large mixing bowl and season with salt and pepper. Whisk together until smooth, then add half the milk and whisk again until smooth and lump-free. Whisk in the remaining milk.
Remove the roasting tin from the oven, quickly pour the batter on top of the sausages and immediately return to the oven.
Cook for about 25 minutes until the sausages have browned and the batter is crispy, golden and risen. Don’t open the oven during cooking to check on it, as this will cause it to instantly deflate!
Meanwhile, make the gravy. Add the butter to a small saucepan over a low–medium heat. Once melted, add the flour and whisk until it forms a smooth paste. Add the stock, gravy browning and black pepper and stir well. Bring to the boil and simmer until it thickens. Allow to cool for 5 minutes – the gravy will thicken a little more as it cools.
Serve the toad in the hole with mashed potato, veggies and gravy on the side.