This gravy is made with gluten-free flour, to cater for a range of dietary requirements.
View the method
- 85 grams of gluten-free all-purpose flour (found in supermarket health or flour aisle)
- 28 grams of corn starch
- 113 grams of butter
- 1 litre of chicken stock (or gluten-free vegetable stock)
- Sea salt and black pepper (to taste)
- Few fresh sage leaves or pinch of dried sage spice
Back to ingredients
- Make the roux first. Put a large skillet on the cooktop on medium-high heat. Add butter. When fully melted, add corn starch and gluten-free flour.
- Stir continuously until all lumps disappear, then stir for another 4 minutes until fully cooked. Don’t add more flour.
- Then make the gravy. Turn cooktop to high heat and in a large saucepan pour in stock. Let it boil, pouring in the roux couple of large spoonfuls at a time.
- Whisk to stir. Once it thickens, add in more roux a little at a time to desired thickness. Season with fresh or dried sage, salt and pepper.
- Serve immediately or refrigerate night prior and reheat with a bit of extra stock on the day
Makes 1 litre of gravy, perfect for topping the bird, potatoes, stuffing or veggies.