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:
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!