Tiny Toad in the Hole

Gluten-free, Dairy-free, Nut-free, Soya-free
Servings 12 little muffins
Author Vicki Montague, the Free From Fairy


  • Ingredients
  • 40 g Free From Fairy wholegrain self-raising flour or 40g FFF plain flour plus 1/2 tsp baking powder
  • 40 g tapioca starch
  • 80 ml dairy-free milk I used unsweetened almond milk or dairy milk if it can be tolerated
  • 3 medium free range eggs
  • Pepper to season
  • 6 gluten-free dairy-free sausages, cut into small pieces or 12 cocktail sausages
  • A little olive oil or better still duck fat


  1. Place the flour, milk, eggs and a grind of pepper in a bowl and whisk with a balloon whisk (just a normal hand held whisk - nothing fancy!) until smooth. The mixture needs to be the consistancy of double cream.
  2. Pre-heat the oven to 230 degrees (210 fan oven) and cut the sausages into 4 pieces.
  3. Place a small amount of oil into each hole in a deep holed muffin tray and place in the hot oven for 5 minutes
  4. Add 2 pieces of sausage, or a whole cocktail sausage to each hole of the muffin tray and quickly pour over the batter dividing it equally between the 12 holes in the tray
  5. Place back in the oven for 25 minutes until golden.
  6. Serve with a selection of vegetables