0   4
0   13
0   34
2   18
2   23
1   13
2   27
2   13
6   25
2   28

Gluten Free and Dairy Free Toad in the Hole


I’ve been gluten free for over 20 years now and trying to find a recipe for toad in the hole or Yorkshire pudding was a bit of a bind but happy to say this one is a winner!! Took me lots of times of pancakes I tell you ☺️ the cornflour give the lightness and the eggs give the lift but the most important factor as ever with Yorkshire Puds is having the oven as hot as possible!! And that includes the pan and the oil too and work fast. Hold onto your eyelashes girls for this one girls when opening the oven!!

So you will need:

6 eggs 

180g cornflour

Pinch of salt

285ml of milk/soya milk works well or oat milk works well (gluten free if your coeliac or avoiding gluten) Rice milk doesn’t! You will have to experiment with a chosen milk alternative here if you have a favourite here as we use oat generally but I would say go for a thicker one.

Vegetable oil, rapeseed oil or coconut oil for roasting

6 Gluten free sausages


Preheat the oven to highest setting generally 230 degrees.

Whisk together the eggs, flour pinch of salt and chosen milk until the lumps are removed. Leave to sit out at room temperature for a good 15-20 mins if possible and whisk again before using as it will settle.

Try and choose a dish that will has deep enough sides to rise up and will heat up nicely. I would recommend about 10″ x 15″. Pop your sausages in with a little oil for 10 minutes first to allow them to get some cooking. Open the oven and pour a generous amount of oil in and close the oven back up do it doesn’t loose heat.

After a few minutes remove your tray from the oven and quickly pour the mixture in and return to the oven for a further 15 minutes approx. This is dependant in the size of your dish and the depth of your mixture. Don’t be tempted to open the oven to early though as it may collapse!



  1. ljhallcps22
    September 29, 2018 / 4:24 pm

    I’m confused about whether to use cornmeal or corn starch for corn flour? I read that in the UK, corn flour is corn starch???? Or, should I use cornmeal and put it through the food processor before measuring? Or, should I just wait and buy real corn flour?

    • September 29, 2018 / 9:22 pm

      Oh ok I’m talking about uk cornflour which I believe would be your cornstarch the white light powdery flour. Not cornmeal the yellow stuff as this would be too heavy. You need the lightness of cornflour for it work and get the lift. Hope this helps

    • Linda
      September 29, 2018 / 11:55 pm

      Thank you for getting back to me so quickly, I will be trying your recipe tomorrow.

  2. Janet cooper
    April 29, 2019 / 7:40 am

    Thanks for the recipe, I tried previously but ended up with Yorkshire Frisbies. Used them to keep the Lincolnshire Sausage apart on top of the Mashed Potatoes and onion gravy drizzled in the top. Ok I will own up POURED in a good quantity.

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.