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Gluten-free toad in the hole recipe

Gluten-free toad in the hole recipe

59 ratings

This traditional British dish is a delicious tangy twist on the classic recipe. Not only is this a simple recipe, it's the perfect midweek meal or a leftover meal that is ideal for all the family. See method

  • Serves 4
  • 15mins to prepare and 30mins to cook
  • 672 calories / serving
  • Gluten-free


  • 50g Doves Farm gluten-free plain flour
  • 50g cornflour
  • 1 egg
  • 300ml milk
  • 3 sprigs fresh thyme
  • 8 gluten-free pork sausages
  • 250g cherry tomatoes
  • 15ml groundnut oil

For the gravy

  • 1 tbsp groundnut oil
  • 1 large onion, peeled and sliced
  • 2 tbsp Doves Farm gluten-free plain flour
  • 1 tsp caster sugar
  • 1 tsp mustard powder
  • 500ml gluten-free stock

Each serving contains

  • Energy

  • Fat

    42g 60%
  • Saturates

    15g 73%
  • Sugars

    14g 15%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 50.1g Protein 22.4g Fibre 2.1g


  1. Heat oven to Gas Mark 7, 220°C, fan 200°C. Mix the two types of flour in a mixing bowl with a pinch of salt, then make a well in the middle and crack the egg in. Using an electric hand-held whisk, gradually incorporate the egg with the flour that surrounds it until you have a smooth paste. Continue to whisk the mixture while gradually adding the milk until everything is incorporated and the batter is smooth. Stir in the thyme, and allow the batter to infuse while you cook the sausages.
  2. Place the sausages and tomatoes into a 9x12in tin with 5ml (1 tbsp) of groundnut oil, toss to coat everything, and then roast for 20 minutes.
  3. Pour the batter into the tin and return it to the oven for an additional 40 minutes until the batter is risen and golden.
  4. While it is cooking, make the gravy. Heat 5ml (1 tbsp) of groundnut oil in a frying pan and add the onions until they turn golden brown, about 15 minutes.
  5. Add the sugar and cook for an additional 2 minutes, stirring, before adding the flour and constantly stirring for another 2 minutes. Gradually pour in the stock and whisk in the mustard powder, then allow the gravy to simmer for five minutes, or until it is reduced to a thickness that you like.
  6. Season to taste and serve with cut up pieces of the toad in the hole.

See more British classics recipe

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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