I created this gluten free Toad in the Hole recipe after years of experimenting. I’ve finally discovered the keys to success and share them here.
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This mini gluten free Toad in the Hole recipe came about by happy accident. Over the years I’ve turned many kitchen mistakes into favourites, and this is one of them.
Gluten free baking can be unpredictable, but a little curiosity and experimentation often lead to surprisingly good results. If something goes wrong in your kitchen, consider whether it might be the start of a new favourite.
For those not from the UK, you may be wondering…
What is Toad in the Hole?
Despite the odd name, Toad in the Hole contains no toads and no holes — only sausages (vegetarian options work) baked in a Yorkshire pudding-style batter.
My version differs slightly from a classic Yorkshire pudding. I add a small amount of wholegrain gluten free flour blend to boost flavour and add a touch of texture. Tapioca starch is neutral in taste, so the wholegrain blend improves the batter’s flavour without changing the lightness too much.
If you prefer, you can follow a pure tapioca-based gluten free Yorkshire pudding batter instead — both approaches work.
Historically, Toad in the Hole dates back to the 18th century as an economical way to cook inexpensive cuts of meat. Today it’s commonly made with sausages and remains a comforting, family-friendly meal.
Why make mini Toad in the Hole?
Traditional Toad in the Hole is usually baked in one large dish, but that can leave the batter soggy. Making miniature portions in a deep muffin tray keeps the batter crisp around each sausage, creating a better contrast between the light, golden pudding and the cooked sausage.
Mini versions are also much more child-friendly: individually-sized portions are easy for small hands and pack well for lunches or picnics if needed.
What was the accident?
The key discovery was accidentally using self-raising flour instead of plain flour. Traditional Yorkshire pudding batter uses plain flour, but the self-raising mix gave the batter an extra lift and made it especially light and fluffy.
So for this recipe I use a gluten free self-raising wholegrain blend (or plain flour with a bit of baking powder as an alternative).
How do you make mini Toad in the Hole?
They are quick and straightforward. Start by getting the oven very hot and preheating a deep 12-hole muffin tray with a little oil in each hole. Heating the tray first helps produce crisp edges.
While the tray heats, chop your sausages into small pieces if they are not cocktail-sized — I find kitchen scissors easier and safer for kids to help with this step. Whisk the batter ingredients together in a jug until smooth and the consistency of double cream; this makes pouring into the tray simple and even.
When the tray is smoking hot, add two small pieces of sausage (or one cocktail sausage) to each well, pour over the batter, then quickly return the tray to the oven. Bake until puffed and golden. That’s it.
What to serve with mini gluten free Toad in the Hole?
Traditionally this dish is served with onion gravy, but that can make the batter soggy. I prefer to serve the mini Toads with steamed seasonal vegetables for a simple, well-balanced family meal that keeps the batter crisp.
If you like this recipe you might like my free recipe book:
If you try the recipe, I’d love to hear what you think. Please leave a comment or rating if you can.
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Gluten Free Toad in the Hole (Dairy Free)
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Ingredients
- 40 g Free From Fairy wholegrain self-raising flour – or 40g plain gluten free flour plus 1/2 tsp baking powder
- 40 g tapioca starch
- 80 ml dairy-free milk – unsweetened almond milk or dairy milk if tolerated
- 3 medium eggs – ideally organic
- Pepper to season
- 6 Sausages – (ensure gluten free), cut into small pieces or use 12 cocktail sausages
- A little olive oil or duck fat
Instructions
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Place the flour, tapioca starch, milk, eggs and a grind of pepper in a bowl and whisk until smooth. The batter should have the consistency of double cream.
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Preheat the oven to 230°C (210°C fan) and cut the sausages into four pieces if not using cocktail sausages.
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Put a small amount of oil into each well of a deep muffin tray and heat the tray in the oven for 5 minutes until very hot.
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Place two pieces of sausage (or one cocktail sausage) in each well and quickly pour over the batter, dividing it equally between the 12 holes.
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Return the tray to the oven and bake for 25 minutes until the puddings are puffed and golden.
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Serve immediately with a selection of steamed vegetables.