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Gluten Free Vegan Gravy using Xanthan Gum

Makes 700ml gravy

You need cold stock or cooking juices to make this low carb, gluten free vegan gravy.  This light, low carb, gravy requires careful whisking before adding the stock. For a darker gravy, stir a teaspoon of soy sauce or miso, into the finished gravy.

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

Ingredients

Change Quantities:
  • 1 ½ tbsp oil
  • 1 tsp FREEE Xanthan Gum
  • 250ml cold water/stock
  • 250ml hot stock
  • salt and pepper
  • soy sauce or miso sauce (optional)
  1. Measure the oil into a large mixing bowl.
  2. Sieve the xanthan gum over the oil and stir to make a smooth paste.
  3. Add the cold water to the mixing bowl, a spoon at a time, beating vigorously with a whisk after each addition, to make a smooth paste.
  4. Heat the stock in a saucepan over a medium heat.
  5. When almost boiling pour a little of the stock into the mixing bowl and beat until smooth.
  6. Pour everything back into the saucepan, beating to combine.
  7. Bring to the boil and allow to cook gently 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 and mixing bowl

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Ingredients

Change Quantities:
  • 1 ½ tbsp oil
  • 1 tsp FREEE Xanthan Gum
  • 250ml cold water/stock
  • 250ml hot stock
  • salt and pepper
  • soy sauce or miso sauce (optional)

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