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
WEIGHT CONVERTER
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.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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