Gluten-Free Toad in the Hole with Onion Gravy

Ingredients

• 8 links Gluten-free sausages
• 1 cup Rice flour
• 1/2 cup Tapioca starch
• 3 large Eggs
• 1 cup Milk
• 2 tbsp Vegetable oil
• 2 large Onions
• 1 cup Beef broth
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tbsp Worcestershire sauce
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 8 links of gluten-free sausages into a baking dish (such as a 22.86 × 33.02 cm ceramic dish). Drizzle the 2 tablespoons of vegetable oil over the sausages in the dish. Carefully place the baking dish into the preheated oven and bake for 15 minutes.
2. 2While the sausages are baking, in a large mixing bowl, whisk together the 1 cup of rice flour, 1/2 cup of tapioca starch, 3 large eggs, and 1 cup of milk until the mixture is completely smooth and free of lumps.
3. 3After 15 minutes, carefully remove the hot baking dish with the sausages from the oven. Immediately and evenly pour the prepared batter over the sausages in the dish. Return the baking dish to the oven and bake for 20 to 25 minutes, until the batter is significantly puffed up, golden brown, and cooked through.
4. 4While the toad in the hole is baking, peel and thinly slice the 2 large onions. Heat a large skillet (such as a 25.4 cm or 30.48 cm skillet) over medium heat. Add the sliced onions to the skillet and sauté, stirring occasionally, for about 20 minutes, until they are very soft and deeply caramelized to a rich brown color.
5. 5Pour the 1 cup of beef broth into the skillet with the caramelized onions. Bring the mixture to a gentle simmer over medium heat, scraping any browned bits from the bottom of the skillet with a wooden spoon.
6. 6In a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until a smooth slurry forms. Slowly pour the cornstarch slurry into the simmering onion and beef broth mixture in the skillet, stirring continuously. Continue to cook for 2 to 3 minutes, stirring occasionally, until the gravy has visibly thickened.
7. 7Remove the skillet from the heat. Stir in the 1 tablespoon of Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Once the toad in the hole is ready, carefully remove it from the oven. Serve the warm toad in the hole immediately with generous spoonfuls of the hot onion gravy.

Substitutions

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