Gluten Free Gravy

[davidngordon]

Hi I am new to this site and to Celiacs Disease. I have made my own gravy, but I am having difficulty finding a Gluten Free stock as the one I use have all got Wheat Flour. Can anyone assist with beef, and chicken stock suggestions. I am ok as I have used corn Flower, which is a good thickener Thanks Dave

[tarnalberry]

If I'm making gravy, I always just use the juice from the item I cooked - cooked a chicken? take the drippings/juice out of the bottom and add a cornstarch slurry. If you didn't have an item like that, you can make and freeze your own stock ahead of time, or just use buillion.

[celiac-mommy]

I buy the Pacific Foods chicken stock at Costco. There's also gravy pkts you can buy that are REALLY good--Roads End Organics, there are a few flavor varieties.

[jkmunchkin]

I buy the Maxwell's Kitchen gravy. It's excellent. I get it at Whole Foods.

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[Darn210]

Wal-Mart's Great Value Brand Chicken Broth is gluten free (says on the box under the ingredients). I haven't checked the beef broth but I would bet it is and would say so.

Herb-Ox bouillon cubes are gluten-free, but I prefer the Better Than Bouillon brand . . . it comes as a paste.

[lizard00]

I use the Pacific Foods brands. It's harder to find a bouillon gluten-free base than a gluten-free liquid base, from what I've found.

[Juliebove]

I use Savory Choice or Pacific and some sweet rice flour.

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[sixtytwo]

Walmart's beef stock is gluten-free too, and just thicken it with corn starch, it is so cheap. The Walmart chicken and beef stock says right on the box that it is gluten-free...........many of their foods say so right on the container.

[SevenWishes]

The brand of jarred, condensed bases called Better Than Bouillion are all gluten free. I've used these for years and like them quite well for what they are. They have a lot of flavors, though beef and chicken are the easiest to find. They also have mushroom, vegetable, chili, lobster, and a couple/few others. They're not nearly as good as making your own stock, but for ease of use, not bad at all. The chicken and beef flavors are in most grocery stores, and the other flavors you can find either in the megasized groceries or in smaller health food shops...odd...the other flavors appear in the biggest ones and the smallest, but rarely in a regular sized store!

[gluten freedom]

Hi Dave,

Swanson's Canned and Aseptic (carton) Chicken Broth and Chicken Stock are both gluten-free products. Their Natural Goodness Chicken Broth is also gluten-free. The Beef stock (canned &/or Aseptic) is gluten-free BUT their Beef broth is NOT gluten-free.

Swanson's is a Campbell's product. I received a print out from them in the mail and this information was accurate as of Oct 2008. It is always a good idea to call most manufacturers during their regular business hours because they are more apt to logue you into their system (if they have one) and send you regular updates. Plus the more the gluten-free population makes themselves known, the more products become gluten-free. Squeaky wheels, keep on squeaking, we're getting more grease than ever!

Hi I am new to this site and to Celiacs Disease. I have made my own gravy, but I am having difficulty finding a Gluten Free stock as the one I use have all got Wheat Flour. Can anyone assist with beef, and chicken stock suggestions. I am ok as I have used corn Flower, which is a good thickener Thanks Dave

[stacieb]

Is swanson gravy gluten-free?

[Ennis-TX]

It is a cambells product and NOT on their gluten-free list at all. Now the ingredients for the turkey gravy look safe, the beef gravy states it has wheat in the ingredients. I would say just avoid it.....get pacific broth or some other gluten-free broth add seasonings and make your own gravy, I like using potato flour to make gravy for my church when cooking for them. Myself I use konjac flour as it is carb free, NOTE on konjac you use like 1/2tsp to 4-6cups of liquid.....stuff thickens like crazy. Potato start off with half the amount you would for a flour and slowly add more til desired consistency.

[LilyR]

I just found packets of McCormick's turkey gravy mix that you just add water to.  I haven't made any yet to try it so now sure how good it is, but I usually like McCormicks for all their stuff.  

 

I used to make gravy when making roasted chicken, turkey, beef, by adding flour and water to their juice, but now I will have to get some rice flour or something instead.  (My dr told me to avoid corn products for a while and so I better not use corn starch for a while).  

[Ennis-TX]

34 minutes ago, LilyR said:

I just found packets of McCormick's turkey gravy mix that you just add water to.  I haven't made any yet to try it so now sure how good it is, but I usually like McCormicks for all their stuff.  

 

I used to make gravy when making roasted chicken, turkey, beef, by adding flour and water to their juice, but now I will have to get some rice flour or something instead.  (My dr told me to avoid corn products for a while and so I better not use corn starch for a while).  

Potato starch works so much better then corn or flour for making gravy. I do it when I cook for my church at thanksgiving sometimes. You can also make a thinner gravy by mashing fresh diced tomatoes in the drippings and some cooking sherry simmering it with herbs and trimmings it naturally thickens it up a bit as you crush it all together with a masher in the pan reducing then you strain it and use the back of the ladle to press it really good. Makes a thinner gravy but VERY good flavor.   If you do not mind a very odd and acquired texture a good high quality konjac flour like the one from miracle noodle thickens x10 better then corn starch best thing about it being not a starch but a digestive fiber.

[LilyR]

57 minutes ago, Ennis_TX said:

Potato starch works so much better then corn or flour for making gravy. I do it when I cook for my church at thanksgiving sometimes. You can also make a thinner gravy by mashing fresh diced tomatoes in the drippings and some cooking sherry simmering it with herbs and trimmings it naturally thickens it up a bit as you crush it all together with a masher in the pan reducing then you strain it and use the back of the ladle to press it really good. Makes a thinner gravy but VERY good flavor.   If you do not mind a very odd and acquired texture a good high quality konjac flour like the one from miracle noodle thickens x10 better then corn starch best thing about it being not a starch but a digestive fiber.

Where do you find potato starch? Is it in with flours and such at the store?  

[kareng]

1 minute ago, LilyR said:

Where do you find potato starch? Is it in with flours and such at the store?  

In that general area.  

[LilyR]

Thanks. I'll look for it. 

 

[Ennis-TX]

1 hour ago, LilyR said:

Where do you find potato starch? Is it in with flours and such at the store?  

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[LilyR]

Thanks for that link, Ennis. 

[DavePowerman]

I did not see anyone give ideas about milk-based gravies or sauces yet, but I found a great solution by trial and error because so many recipes I love call for "cream of mushroom" or "cream of chicken" soup. Just melt a little butter with diced onion and put in some rice flour with a bit of milk and heat until bubbly. Add more milk (or chicken/beef stock) a little at a time until you have the amount you need. Salt/pepper as desired. Green bean casserole is still possible! Yay! Crush up some potato chips or those gluten free french fried onions that Aldi sells and it's just like old times before gluten free days:) There's really nothing else to it but if you feel like you need to watch someone do it before you are confident enough to try it on your own, you can see our family's simple little recipe here. Nothing fancy, just some free encouragement...