Looking for gluten-free gravy or stuffing recipes? You’ve come to the right place!
Here are a couple of recipes from Jimmy Boswell, a New Zealand chef, that are great for Christmas, or any other time of year for that matter.
Gluten-free gravy (low-fat)
75g Rice flour
2 small to medium sized dry bay leafs
½ tbsp fresh rosemary
1 litre (4 cups) chicken/vegetable stock plus 1 cup
ground black pepper
Set a large saucepan over high heat and then pour in the stock. Bring the stock to a boil and then reduce to a simmer. Add the bay leaves, rosemary and season with salt and pepper to taste.
While this is simmering take a medium sized bowl and add the reserved cup of stock and whisk in the flour until its well mixed and then tip into a jug large enough to hold the mixture.
Strain the simmering stock to remove the herbs and return to the pot and place back on the element on a medium heat. Very slowly, pour the flour mixture into the simmering stock, about 50 ml at a time and whisk. Repeat this until you achieve your desired thickness.
Once thickened taste and adjust seasoning if desired.
450g (3 cups) GF Bread, crumbled
750ml (3 cups) chicken stock
450g (3 cups) gluten free bread crumbs
3 tablespoons butter or ghee
32g (1/4 cup) onions, finely diced
120g (1 cup) celery, finely diced
1/2 teaspoon pepper
1 teaspoon salt
Preheat the oven to 160°C (350°F).
Heat butter in a heavy based fry pan or skillet over medium-high heat. Add celery and onion and cook until tender (about 5 minutes) then remove from heat.
Combine the celery mixture with the bread crumbs and crumbled bread and mix well. Add the stock, eggs, salt, pepper and mix well.
Spoon the mixture into a 30cm X 20cm (13×9-inch) baking dish. Bake until light brown and crisp around the edges, about 20 minutes. Once the stuffing is done I quite often add a little to my homemade gravy.