Gluten-free gravy recipe

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serves: 6 - 8
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 5 min
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  • This gluten-free gravy recipe is so easy to make and perfect for those who have a gluten intolerance. You can use whichever meat juices you prefer – depending on what you’ve cooked as your showstopper for your Sunday roast. This gluten-free gravy will serve around 6-8 people and will take only a few minutes to cook. The cornflour adds a thickness to the gravy and the stock cubes make it richer in flavour. Leftovers can be frozen but must be defrosted and used within 1 month. Store in the fridge over night and make sure you reheat thoroughly before serving.


    • Leftover meat juices from your chicken, beef, pork etc.
    • 1 stock cube, we’ve used chicken but you could use any
    • 2tbsp cornflour
    • 3tbsp water


    • Remove the meat from the roasting tin. Drain the juices into a jug through a sieve.

    • Add the stock cube to the meat juices and stir until dissolved.

    • In a small mixing bowl, whisk the cornflour and water together to form a paste.

    • Pour the juices into a large saucepan and bring to the boil. Add the cornflour mixture to the boiling stock and carefully stir until dissolved.

    • Turn the heat down and leave the gravy to simmer for 1-2 minutes.

    • Pour into a clean jug and serve.

    Top tip for making Gluten-free gravy

    For best results make and serve on the same day.

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