Gluten Free Toad In The Hole With Roast Onion and Mustard Gravy
- Serves:
- 4
- Course:
- Dinner
- Prep:
- 15 mins
- Cook:
- 30 mins
- Total time:
- 45 mins
A traditional British mid-week dinner. Use your favourite gluten free sausages; we have used traditional sausages, but you can use chipolatas as well. We would recommend 12 chipolatas to serve 4. You can even try gluten free vegetarian sausages.
Credited to: Coeliac UK
Nutritional Information
-
Calories (per serving)
694 -
Protein (per serving)
26.8 -
Carbohydrates (per serving)
54.4 -
Fibre (per serving)
3.7 -
Fat (per serving)
40.8 -
Sugars (per serving)
8.5
Ingredients
- 150g plain gluten free flour*
- 50g cornflour
- 1/2 tsp salt
- 4 eggs
- 200ml semi-skimmed milk
- 3 tbsps sunflower oil
- 8 sausages of your choice*
- 1 red onion, peeled and cut into wedges
- 280ml water
- 18g gluten free gravy granules*
- 1 tsp wholegrain gluten free mustard*
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Heat the oven to 220°C/200°C fan/ gas mark 7.
To make the batter, place the flours into a bowl with salt, make a well in the middle and crack the eggs into it. Add the milk, whisk to form your batter. Leave to rest.
Put the oil in a 20 x 30cm roasting tin, and place the tin in the oven to heat. Add the sausages and red onion wedges, and bake for 10 minutes until browned.
Carefully remove the tin from the oven, pour in the batter mix, return to the oven’s top shelf, then cook for 25-30 minutes until risen and golden.
While it’s cooking, make your gravy. Bring the water to the boil, whisk in the gravy granules and add the mustard.