Deep & Dark Gluten-Free Gravy by KITCHEN FRAU

gluten free gravy fb copyCreated for Canadian Poutine, this rich brown gluten-free gravy recipe owes it full-bodied flavour to unusual ingredients!

  • from KITCHEN FRAU: Real Canadian Poutine 1


  • 2 tablespoons cooking fat – butter, ghee, duck fat, pan drippings, or oil
  • ½ teaspoon onion powder
  • ½ teaspoon celery salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dry mustard powder
  • ¼ teaspoon coarsely ground black pepper
  • 3½ tablespoons sweet rice flour *
  • 2 cups good quality gluten-free beef broth
  • 1 tablespoon gluten-free soy sauce


  • Heat the cooking fat and stir in the onion powder, celery salt, garlic powder, dry mustard powder, and pepper. Cook for 30 seconds.
  • Stir in the sweet rice flour and cook for 1 minute.
  • Gradually pour in the beef broth, stirring constantly. Add the soy sauce. Cook until bubbling and thickened. Taste and add more soy sauce if needed. This gravy should be well-seasoned, so its flavour remains bright even when combined with the fries.

* Note: If you want to make this recipe to use as regular gravy, use only 3 tablespoons of sweet rice flour. Poutine gravy should be a little thicker than normal so it sticks to the fries.

Makes about 2 cups.

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