a word about gravy

gluten free gravyWondering how to make gluten free gravy? Here is everything you need to know to make a flourless gravy that’s full of flavour. AND compared to the old flour and water method that resulted in sauces that were often lumpy and diluted, this gluten free method is easier and waaaayyyy less stressful – no strainers or hand blenders required. We promise.

Once you’ve added whatever spices*, herbs, and liquids* you use to make your gravy your very own (salt, pepper, garlic, chives, parsley – whatever floats your gravy boat), remove about ½ cup of the juices and mix with 1 or 2 tablespoons of corn starch OR potato flour/starch until smooth. Return this mixture to the pan and bring to a boil. The gravy will thicken as it heats. If you would like a heartier gravy, repeat. If it’s too thick, add broth*, stock*, or even water. Your gravy will have a silky texture, shiny surface, and fabulous flavour. No lumps—guaranteed!

There are also some great gluten-free gravy mixes out there. In a pinch, we like to use Mayacamas Brown Gravy Mix. One package will thicken one cup of liquid. We prefer to add a cup or so of broth* to the bottom of the roaster before we roast the meat and then thicken the juices with the mix after. Mmmm good and oh so easy!


Don’t cross contaminate. If your roaster or pan has been used for foods containing gluten and is pitted or has other nooks and crannies that are hard to clean, opt for a disposable version. And if you use corn starch in your gravy or butter to flavour your meat, be sure to use a fresh package that has not been contaminated with crumbs or flour.

*Be aware of store bought broths, stocks, spice mixtures, and flavour enhancers like OXO. Many of these have wheat gluten in them somewhere, so watch for ingredients like malt, soy sauce, Worcestershire sauce, and, of course, flour. Opt instead for a variety that’s clearly labelled “gluten free.” For stocks and broths, we like to use Kitchen Basics or Imagine Organic (labelled gluten free at the time of posting). We have found, in fact, that these are far better tasting and generally more healthful than our old “glutenated” store-bought versions.

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