It's all gravy, baby

[AmeliaIvy]

Hola! Does anyone know where I can get the best gravy? The one I have is like water and it's awful.

[Penel]

This question has come up before. I prefer to make mine from scratch

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[AmeliaIvy in reply to Penel]

Cheerd

[Henbur]

I use meat juices and mix in stock from knorr stock pots and a cornflower slurry.  That said if we need quick and easy on a school night we use the kallo organic instant gravy - it's in sachets in the free from aisle.

[Rosie11011 in reply to Henbur]

These are the best for instant gravy. They do a beef and a chicken one.

I would recommend these.

[Trenny in reply to Henbur]

Kallo gravy is a powder and useful for thickening casseroles. Oherwise I use ready-made gravy from Waitrose and divide it up into small containers before freezing.

[CharlieDrake]

I've learnt to make mine from scratch, it's the only way to get amazing tasty gravy. Similar to post above, but I always start with garlic and shallots in red or white wine and reduce....

[tmoxon]

Hola LaurCarnage,  

If you are wanting instant gravy,  there is not that much choice, however Isabel has just launched a new one which is available in some Morrisions ( I would ring them before you make a special journey as I only found it in one store but went to three).   

Kallo make one is a sachet which comes in chicken and beef flavour, if you are very sensitive then in my opinion this is the best one to opt for but its not cheap.   

Knorr make a catering one which is in a large tub, you can get online or in store at Makro or on Amazon.

Lastly Bisto Best, I have just checked the electronic CUK food directory and this is still listed as being suitable although when I have tried it I didn't feel very well

Hope the above is helpful

[telephonejunkie in reply to tmoxon]

I tried Bisto Best beef at easter thinking it was Okay to use. Never again. I had a couple of really bad days following the meal. Unfortunately, I think we all have a different threshold level and although some items may be thought to have a very low ppm unless we all made everything from scratch ourselves we are always taking a risk.

[Hidden in reply to telephonejunkie]

I believe that one is produced on a line handling gluten. 

[Karen77]

There's an amazing from-scratch recipe on Elana's Pantry that uses onions to get the gravy- thickness. My non-GF hubby and friends love it. Slightly different from the recipe, I use as much pan drippings as possible and normally don't bother with broth. Enjoy!

[urbangirl]

I know what you mean about the taste of water! My husband got some ready made gravy from a very reputable store for Christmas dinner (3 pots!).  This was to save time and ensure everyone could eat this gravy.  It was horrid - spoilt the dinner for me.  Dishwater! Usually we make our own gravy but because everyone had different dietary needs this seemed to fit the bill for Christmas. 

I never use the gf stock cubes as they have dodgy ingredients including glucose syrup. Our own gravy is so much nicer.  Bit like stuff we used to eat in the olden days! We always make stock after we have had roast chicken and freeze it then use it to make gravy another day.  We make our gravy with potato flour or cornflour (if you can tolerate it).  It takes a bit of trial and error - we add garlic or onions to it and often add wine too.  It has been fun experimenting and our non-gf friends really enjoy our gravy too! 

[coeliacandhappy]

My teenage daughter has Bisto Best which is delicious and very quick and easy to make, as well as being easy to get hold of in every supermarket.  She has never had a bad reaction to this luckily.