Gluten Free Toad in the Hole

Total time1 hr 25 min

Prep time15 min

Cook time40 min

Golden, puffed, and dramatically risen straight from the oven, this classic bake surrounds savory pork sausages with a batter that crisps at the edges while staying tender and custardy in the center. The sausages roast first until deeply browned, so all that rendered fat gets soaked up by the batter for maximum flavor in every bite. Slow-cooked onions, softened until sweet and jammy, form the backbone of a rich gravy finished with a savory splash of Worcestershire and a good pour of beef broth. It's the kind of centerpiece dish that looks impressive but comes together with pantry basics and one hot pan. Cut it straight from the skillet and spoon that deeply savory onion gravy right over the top for a comforting, cozy dinner. This one's a great pick for a gluten free table without sacrificing any of the puff, crunch, or golden drama that makes the dish worth making in the first place.

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Ingredients

4 servings

For the batter

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 large eggs
1 cup whole milk
½ tsp salt
¼ tsp black pepper
1 tsp fresh thyme leaves (optional)

For the sausages

8 pork sausages (about 1.5 lb total)
2 tbsp vegetable oil

For the onion gravy

2 tbsp unsalted butter
2 medium yellow onions, thinly sliced
1 tsp fresh thyme leaves
1 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup beef broth
1 tsp worcestershire sauce
salt and pepper, to taste

Instructions

1
Make the batter: whisk the flour, salt, and pepper together in a large mixing bowl. Make a well in the center and add the eggs. Whisk the eggs into the flour, then gradually pour in the milk, whisking constantly until the batter is completely smooth with no lumps and has the consistency of heavy cream. Stir in the thyme leaves, if using. Cover and rest at room temperature for at least 30 minutes.
2
Preheat the oven to 425°F (220°C). Pour the vegetable oil into a large roasting pan or 12-inch oven-safe skillet and place it in the oven for 5 minutes while you prepare the sausages.

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