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    Scott Adams

    Herb Gravy (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipes comes to us from Amber Lee.



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    2 cups water
    2 tablespoons butter or margarine
    1 tablespoon chicken bouillon (or 3 cubes)
    ½ teaspoon onion powder
    ½ teaspoon salt
    dash of sage
    dash of thyme
    dash of pepper

    Heat ingredients in a saucepan. Whisk together 2T cornstarch + ¼ C cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1 minute to thicken. Makes 2 cups.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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