Gluten free gravy is a recipe I am asked for so often, yet I’ve never gotten round to sharing my secrets…until now! And once you know how to make this easy gravy, you’ll never look back.
I hit upon this easy method while developing recipes for my cookbook Eat & Enjoy Gluten Free. And you’ll find it detailed in the recipe notes for the slow roast lamb wraps. But I also wanted to share it here, as I know lots of you need a gluten free gravy recipe for your Sunday roasts and Christmas.
Easy Gluten Free Gravy Recipe
This recipe makes about 600ml gravy, which should be enough for a 4-person roast dinner. Simply double/triple/quadruple the recipe if you have a larger piece of meat and need more gravy to go around. The method remains the same.
You can also freeze any leftover gravy and keep in the freezer for up to 3 months. I often do this if we have any gravy leftover, as it’s brilliant to add to speedy midweek dinners such as bangers and mash.
You will find step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at [email protected].
If you enjoy this gluten free gravy recipe, please leave a review on the recipe card below and spread the word! It makes a world of difference to me :).
Thank you so much! Laura xxx
Gluten Free Gravy
Easy gluten free gravy, which you can adapt to suit any roast dinner.
Ingredients
- 1 extra large chicken (or the meat of your choice)
- 1 large carrot
- 2 celery sticks
- 1 large shallot or medium-sized red onion
- A small bundle of fresh herbs (any combination of sage, rosemary, thyme, about 4 sprigs)
- 3 tbsp gluten free plain flour or corn flour (corn starch)
- 500ml hot chicken stock (or beef stock)
Instructions
- Take a non-stick roast tin (or line with a silcone mat if your roasting tin has a tendency to stick, like mine) and set on your worktop. Wash the carrot and celery, and peel the shallot. Slice them all in half and arrange in the centre of the tin, in an even layer. This will create a trivet for your chicken (or other meat) to sit on while roasting.
- Place the fresh herbs on top of the trivet, then the chicken (or other meat) on top of the herbs. Roast the chicken in the oven, per the packet instructions, at roughly 180C.
- Once roasted, cover with a tin foil and leave to rest for 30 minutes (optional, but your meat will be juicier). Then lift the meat out of the tin and set aside on a serving platter.
- Time to make gravy! Remove the vegetables and herbs from the pan and set aside. You should have about 100ml of roasting juices in your tin. Skim off any excess oil, then place on your hob over a low heat.
- Add the plain gluten free flour to the roasting tin with the roasting juices, and mix with a small whisk. Cooking it over the heat for a couple of minutes until you have a thick paste.
- Now pour a little stock into the paste and stir to make it thin and smooth, then add the rest of the stock. Give it a good stir, then cook over a low heat for a few minutes until nice and thick.
- Season to taste with salt and pepper, then sieve to strain out any little bits and pour into a gravy jug, ready to serve.
For some delicious things you might like to feature in your roast dinner, alongside this gluten free gravy, why not check out some of my other gluten free recipes:
Enjoy! Laura xxx
