Gluten free toad in the hole with red onion gravy
Fat sausages in a tall, crisp batter with a sticky red onion gravy. Proper British comfort.
- Time1 hr
- LevelMedium
- Costabout £4.00 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Put the sausages and 1 tablespoon oil in a roasting tin and cook for 12 minutes.
12 min - 2
Whisk the flour, xanthan gum, eggs and oat milk into a smooth batter. Season and rest while the sausages cook.
- 3
Take the hot tin from the oven, pour in the batter around the sausages and return it at once.
- 4
Bake for 30 minutes without opening the door, until risen and deep golden.
30 min - 5
Meanwhile, soften the onions in the rest of the oil for 12 minutes. Stir in the cornflour, then the stock and vinegar.
12 min - 6
Simmer the gravy for 8 minutes until glossy. Serve over the toad in the hole.
8 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.