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Gluten-free gravy

Serves Makes 1 litre
Prep time: 15 minutes
Cooking time:

This gravy is made with gluten-free flour, to cater for a range of dietary requirements.



  • • 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
View the method
  1. 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. 
  2. Stir continuously until all lumps disappear, then stir for another 4 minutes until fully cooked. Don’t add more flour.
  3. 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. 
  4. 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.
  5. 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.

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