Gluten-free gravy Recipe

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serves:

6 - 8

Skill:

easy

Cost:

cheap

Prep:

5 min

Cooking:

5 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

More Recipe Ideas

Top Tip

For best results make and serve on the same day.