Created for Celiacs, by a Celiac

Gluten Free Poutine Gravy – Vegetarian Option Available

Dreaming of enjoying gravies at holiday meals or with those classic french fries? Now you can! Being a true Canadian, turning the classic poutine gravy into a gluten free meal option was a must. Add a delicious side of our gluten free gravy to all of your favourite meals, whenever you like!
Gluten Free Poutine Gravy

Canadian Style Gluten Free Poutine Gravy

Gluten Free Journey
An iconic Canadian dish - poutine. What's not to love about a plate of crispy fries, stretchy squeaky cheese, and a rich, luscious gravy? Being a true Canadian, turning the classic poutine into a gluten free option was a must. Enjoy Poutine again in your home with our Canadian Style Gluten Free Poutine Gravy!
5 from 5 votes
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Servings 4 servings


  • 12 tablespoons unsalted butter
  • 1/2 cup all-purpose gluten free flour
  • 2-3 cups chicken/beef broth
  • 4 tablespoons water
  • 2-4 tablespoons cornstarch
  • pepper (to taste)
  • spices (as desired)


  • In medium pot, melt butter over medium-high heat.
  • Add flour and whisk to combine - a thick paste will form.
  • Cook, whisking constantly, until mixture turns lightly golden brown, about three minutes.
  • Whisking constantly, add chicken/beef broth in a slow and steady stream.
  • Cook until gravy thickens, about four minutes.
  • Combine cornstarch and water in a separate bowl & whisk with a fork until smooth.
  • Add cornstarch slurry to gravy mixture gradually to thicken
  • Continue whisking and bring gravy to a boil - reduce heat to low.
  • Whisk gravy occasionally while you prepare the french fries.


**Vegetarian/vegan - substitute with vegetable broth & vegan butter.

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5 Responses

  1. 5 stars
    Ever heard of poutine? It’s made with French fries, cheese curds and gravy. And it’s just as good as it sounds! This gluten-free poutine is just like the real thing. Maybe better!

  2. 5 stars
    My gravy that I made following this recipe was more like the consistency of mashed potatoes. It was good and tasty but… Not what I expected. I ended up doubling the amount of broth, and it was still like mashed potatoes… Just more. I also added thyme, garlic powder, and triple the amount of black pepper, because initially it tasted like slightly chickeny flour.

    Update – I’ve now made this recipe CORRECTLY and such a great gravy. Use it at least once a week now. Slowly combine, mix well!

    1. Thank you for sharing your review with us Kleo!

      Sounds like there may have been an issue with the cornstarch slurry when added to the main broth. We recommend adding in slowly gradually to get the texture you prefer for your gravy.

      We love using thyme & garlic powder in too, especially when having with chicken/roast beef!

    2. 5 stars
      I had the same issue. I added double the liquid. The gravy was really good though. Next time I make it I will cut the roux in half.

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