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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.
5 from 1 vote
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings 12
Author Vicki Montague, the Free From Fairy


  • 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


  • 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


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