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.
Ingredients
- 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
Method
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.
