Gluten Free Brown Gravy


Save the juice in which meat has been roasted or pot roasted.

Spoon the fat from the surface of the meat juice.

Allow the remaining juices to cool.

Mix one level tablespoon of cornflour into a paste with a little cold water.

Gradually add the meat juices to the cornflour paste, stirring continuously.

Add enough  stock to make the volume of gravy up to 1 1/2 cups.

Bring the gravy back to a simmer and simmer for five minutes.

Salt and pepper to taste.

For added flavour,  you can mince a small onion, brown it in some drippings and add it to the gravy.

Please note that most flavouring cubes and powders traditionally used in making gravy are not gluten free.


2 thoughts on “Gluten Free Brown Gravy

  1. I’ve discovered that a mixture of gf sorghum flour and gf cornstarch (proportions are 2 Tbsp sorghum flour to 1 Tbsp cornstarch) makes a gravy with a texture more similar to gravy made with wheat flour. Prepare a sorghum/cornstarch mixture ahead and store in a jar – use as a thickener when needed. Stir some liquid into the appropriate amount of sorghum/cornstarch before adding to your gravy.

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