Gluten Free Toad in the Hole with Onion Gravy.
This recipe has become a firm favourite for us, inspired by Becky Excels recipe it is quick and easy to make and the onion gravy is light and complements the toad in the hole
Ingredients for Toad in the hole
100 g cornflour
150 ml semi skimmed milk
6 gluten-free sausages
1 tbsp vegetable oil
A few sprigs of rosemary
Ingredients for the onion Gravy:
2 medium onions
300ml beef stock ( we used gluten free stock cubes)
2tbsp tomato ketchup
1tsp of mustard
1tbsp of gluten free Worcester sauce
1tsbp of cornflour
2tsbp of water
To begin with preheat your oven to 200C (fan) / 220C.
In an ovenproof dish add 1 tbsp oil and the sausages. Place the pan in the oven for 10 minutes or until the sausages are slightly browned.
Whilst your sausages are cooking, you can make your batter by whisking the 3 eggs into the cornflour in a mixing bowl.
Once thoroughly combined, gradually add the milk a little at a time, mixing in between each addition with a hand whisk.
After 10 minutes, quickly remove your dish from the oven, throw in the rosemary pour the batter over the top of the sausages. Immediately put this back in the oven. It’s very important that you do this quickly as the the batter needs to instantly hit hot oil.
Place back in the oven for about 25 minutes until the toad in the hole is golden and increased in size. Do not open during the cooking.
Whilst the toad in the hole is cooking you can make the onion gravy
To make the onion gravy. Cook the onions with 2tbsp of sunflower oil for 5 minutes or until they start to brown.
Once the onions are browned add the ketchup, mustard, Worcester sauce and beef stock and simmer for 5 minutes.
Once the the 5 minutes is up add the cornflour slurry to thicken the gravy and cook for a further minute.
Once the gravy is cooked pour over the toad in the hole and and enjoy.