Gluten Free Toad in the Hole (Dairy Free)
A simple delicious recipe for crispy Toad in the Hole made in a 12-hole muffin tray. The recipe is gluten free and dairy free.
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 eggs - Ideally organic
- Pepper to season
- 6 Sausages - (make sure they're gluten free), cut into small pieces or 12 cocktail sausages
- A little olive oil or better still duck fat
Instructions
- 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.
- Pre-heat the oven to 230 degrees (210 fan oven) and cut the sausages into 4 pieces.
- Place a small amount of oil into each hole in a deep holed muffin tray and place in the hot oven for 5 minutes
- 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
- Place back in the oven for 25 minutes until golden.
- Serve with a selection of vegetables
Notes
Nutrition data for information only
Nutrition (Approx)
Calories: 171kcal | Carbohydrates: 6g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 289mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg