Gluten Free Gravy

The perfect gluten-free gravy to go with your Christmas turkey.


Meat juices

2 tbsp liquid meat fat

30g/1oz cornflour

570ml/1 pint stock


  • 15 mins prep. 15 mins cooking
  • 1 pint of gravy
  1. As the bird roasts, collect the juices and the fat and put into a glass jug and allow to stand for a few minutes. This allows the fat to rise to the surface, so that it can be skimmed off so that the fat will rise to the surface. Skim off the fat.

  2. Use the roasting tin that you used to cook the bird, place it on the hob on a medium heat and add the fat.

  3. Stir in the corn flour and cook for 1 minute.

  4. Add the meat juices and gradually stir in the stock until you get a smooth gravy.

  5. Bring to the gravy to the boil and allow to simmer for 10 minutes.

  6. Season to taste.