I haven't had much success with making a a gluten free Toad in the Hole that is comparable to the wheat flour homemade comforting loveliness that I used to eat. But at least some with a flash of inspiration I have found a way to make a Yorkshire Pudding filled with Sausage that lives up to expectation.
|Sunday Roast (without the roast)|
This recipe makes 12 mini toad in the holes.
4 gluten free sausages (I use The Black Farmer Pork Sausages)
For the batter:
135g gluten free flour (I use Doves Farm)
140g corn flour
4 medium egg (room temperature)
300ml dairy or lactose free milk
salt & pepper
Preheat the oven to 220c (GM7)
Take the skin off the sausages and divide each sausage into 3 and shape into balls, making 12 meat balls in total. Fry them on a medium heat on each side for a few minutes.
While the meatballs are frying take a muffin tin and oil each hole. Place this muffin tray in the warming oven for 10 minutes, while you mix the batter (the meatballs will probably be good to go by now).
Put the flour and corn flour in a mixing bowl, add the eggs, milk, slat and pepper, and whisk until well blended.
Take the muffin tray out of the oven, place a meatball in each muffin hole.
Then pour batter into each until roughly three-quarters full.
You will have some left over, this can be used to make a couple of normal Yorkshire Puddings if you want to.
Once in the oven cook for 20-25 minutes (until risen and nicely brown).
These Toad in the Holes are fab when hot... little, crispy and yum. But unlike the wheat versions, they aren't that great cold, they become dense and chewy and not in a good way, never mind, not everything can be equally as lovely eaten cold. This isn't necessarily a summer recipe, but definitely one to keep for the winter!