Gluten free, beer battered toad in the hole

From Cookipedia

Gluten free, beer battered toad in the hole
Gluten free, beer battered toad in the hole
Servings:Serves 4
Calories per serving:133
Ready in:1 hour, 10 minutes
Prep. time:25 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:25th October 2015

Tasty toad in the hole made with a boozy batter.

This gluten free recipe come to Cookipedia courtesy of debbie&andrew's sausages.


Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

For the 'toad':

For the 'hole':

Mise en place

  • Preheat your oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]


  1. To make the batter, sift the flour, salt and pepper into a large bowl and make a well in the centre. Mix the eggs, milk and beer together in another bowl, then pour into the well.
  2. Mix in gently with a wooden spoon, then stir to a smooth lump free batter and set aside.
  3. Heat 2 tablespoons of oil in a shallow roasting tin on the hob.
  4. Add the sausages and cook for 5 minutes to brown evenly, then add the onions and cook for 2 minutes more.
  5. Stir through the thyme, then remove everything from the tin and set aside on a plate.
  6. Add the remaining oil to the empty tin and place in the oven for 5 minutes to heat up.
  7. Remove from the oven and very carefully scatter the sausage and onion mixture back into the tin. Shake to distribute evenly in the hot oil, then pour over the rested batter.
  8. Put back in the oven and bake for 45 minutes.

Serving suggestions

Serve with seasonal vegetables and onion gravy if you like.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.

This recipe originated from the recipe section of

Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.

Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.