Low Carb Gravy

Makes 700ml gravy

You need cold stock or cooking juices to make this low carb, gluten-free gravy. If you want a darker gravy, or to add more flavour, stir a teaspoon of soy sauce, marmite or Worcester sauce into the finished gravy.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • 3 tbsp oil
  • 2 tsp FREEE Xanthan Gum
  • 350ml cold water/stock
  • 350ml hot stock
  • salt and pepper
  • soy sauce/marmite/Worcester sauce (optional)
  1. Measure the oil into a mixing bowl.
  2. Sprinkle one teaspoon of xanthan gum over the oil and stir to make a smooth paste.
  3. Add the second spoon of xanthan gum and stir again.
  4. Add the cold water to the mixing bowl, a little at a time, beating vigorously with a whisk after each addition, to make a smooth paste.
  5. Heat the stock in a saucepan over medium heat.
  6. When almost boiling pour the stock into the mixing bowl and beat until smooth.
  7. Pour everything back into the saucepan, bring to the boil and allow to boil for a minute.
  8. Remove from the heat and season with salt and pepper.
  9. Taste the gravy and add any additional, optional flavourings.

Equipment

saucepan, whisk and mixing bowl

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Ingredients

Change Quantities:
  • 3 tbsp oil
  • 2 tsp FREEE Xanthan Gum
  • 350ml cold water/stock
  • 350ml hot stock
  • salt and pepper
  • soy sauce/marmite/Worcester sauce (optional)

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