Toad-in-the-Hole/Yorkshire Pudding #2 recipe

Traditional British fare with bangers and crispy Yorkshire pudding... bangers optional

Wheat & gluten free Toad-in-the-Hole recipe #2

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Vegetarian no
Vegan no
  • Preparation time: 40 mins
  • Cook time: 30 mins
  • Total time: 1 hr 10 mins
  • Yield: serves 3-4

How many of you miss toad-in-the-hole or Yorkshire pudding?

Trying to bake a wheat & gluten free version usually ends in disaster for most people. The problem is that it's not easy to create a batter pudding that rises, we've tried several alternative flour versions and attest to the resulting flatness. But this recipe is finally the solution that you've been looking for. Both this recipe and recipe #1 are great solutions. The only difference is that this one has Garfava bean flour in it, which makes the batter slightly more substantial.

As they say, the camera never lies, so look below for a successful toad-in-the-hole recipe. Of course, if you are vegetarian, or simply want Yorkshire pudding to go with your roast dinner, then leave out the sausages.

Ingredients (Measures: Metric | US)

50g [12 cup] garfava bean flour
50g [13 cup] rice flour
45g [14 cup] potato starch flour
15g [2 tbsp] tapioca flour
2 large [2 large] eggs, beaten
350ml [1 13 cup + 1 tbsp] semi-skimmed milk (substitute: unflavoured non-dairy alternative)
pinch [pinch] salt
freshly ground pepper
1 tbsp [1 tbsp] olive oil
8 [8] sausages (wheat & gluten free)
12 tsp [12 tsp] olive oil (for browning sausages)

Directions

Fridge time: 30 minutes
Preheat oven: 200°C, 400°F, Gas 6

  1. In a large bowl mix the flours, eggs, milk, salt and pepper. Using a whisk beat the ingredients until they are well combined and bubbles of air can be seen in the batter. You can use a food processor or blender to achieve the same effect.
  2. Place batter in the fridge for 30 minutes.
  3. About 10 minutes before removing the batter from the fridge put the 1 tbsp of olive oil into a baking dish approximately 27cm x 17cm (11" x 7") and put in the oven to heat the oil.
  4. At this time you also need to brown the sausages, using the ½ tsp of olive oil in a frying pan. They don't need to be cooked all the way through at this stage, only the skins need to be browned.
  5. When the sausages are browned remove the tin containing the hot oil from the oven and carefully place the sausages in it, avoiding splashing the hot fat. Put back into the oven to reheat the oil again while you get the batter from the fridge.
  6. Give the batter a final quick hand whisk then remove the sausages from the oven and pour the batter over the sausages. It should sizzle a bit if the oil is hot enough. It's important that you pour the batter onto hot oil, or you won't get such a crisp batter on the underside.
  7. Place the toad-in-the-hole back in the oven and bake for 30 minutes. When cooked remove from oven and serve immediately.

This is simply the best wheat & gluten free batter mix we've tasted. As you can see from the picture it rises well , it's crispy on the outside, and soft on the inside. Just like we remember Yorkshire Pudding batter should be.

If you want to know more about the good old British Yorkshire Pudding check out the Wikipedia entry.

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