Instant Pot Carrot and Swede Mash

Carrot and Swede Mash is an incredibly versatile vegetable dish. It is very satisfying and a great option if you are avoiding heavy carbs. Using the Instant Pot is a great way to make Carrot and Swede Mash as you can get it on the table in just 20 minutes.

Carrot and Swede Mash in a black bowl on a wooden board

Carrot and Swede Mash is in my top five foods ever. It may seem an innocuous vegetable side dish but for me it sums up comforting homely cooking. My parents and both sets of grandparents made it every Sunday, so it didn’t matter where we were eating Sunday lunch growing up, Carrot and Swede Mash would be served.

Carrot and Swede Mash was also one of the first recipes I blogged about here at From The Larder, as part of my love letter to the Sunday Lunch. There was no real recipe involved in that post so today I correct that substantial error here.

Why do I love Carrot and Swede more than life itself?

  • It’s fresh, earthy and entirely comforting.
  • The carrot and swede are cooked in stock for ultimate flavour.
  • Lots of butter, black pepper and salt.
  • It’s so versatile and goes with any meal where a vegetable is required. My favourite is alongside grilled pork chops.

Carrot and Swede Mash in a black bowl on a wooden board

Why use the Instant Pot?

The Instant Pot is quick, hands off and yields the best results for Carrot and Swede Mash every time.

This is my first Instant Pot recipe on the website and I intend for it to be the first of many. Since I received one for my birthday last year my Instant Pot and I have embarked upon a love affair for the ages.

An Instant Pot is a 7-in-1 multi-functional cooker that does the same job as an electric pressure cooker, slow cooker, rice cooker, steamer, warmer, saute/browning and yoghurt maker. If you don’t have one yet, then add it to your wish list now.

I use it most days as it has cut down on my time in the kitchen, makes quick work of stews, soups, stocks and braising meat and produces amazing delicious results.

However when I discovered how easy it was to make Carrot and Swede Mash in our relationship took on a deeper more meaningful direction.

How to make Carrot and Swede Mash in the Instant Pot

  1. Place the diced carrot and swede in the Instant Pot and pour over 250ml stock.
  2. Click the lid into place, set the valve to sealed, press Pressure Cook and set the timer for 8 minutes. (Bear in mind it takes about 5-8 minutes for the pot to come to pressure)
  3. Once the timer goes off you can quick release the pressure from your pot. Once the steam has gone, open the Instant Pot and turn off.Carrot and Swede in the Instant Pot
  4. Drain the carrot and swede. Return the vegetables to the Instant Pot. You can remove the inner pot from the machine which I find easier when mashing.Carrot and Swede being mashed in the Instant Pot
  5. Add the butter, salt and pepper to the carrot and swede and mash with a potato masher until relatively smooth.
  6. Check the seasoning and serve.

Pro Tips

  • Do use organic vegetables if you can. Very good carrots especially make such a difference.
  • Use either fresh stock or a stock cube. Growing up my family just used to boil the veg in water but the stock infuses the vegetables with so much more flavour. And do not discard the stock after draining but re-use for the gravy.
  • You can add a sprinkling of freshly grated nutmeg which adds a lovely flavour.
  • Try adding a couple of tablespoons of whipping cream to the finished mash if you want a version that is really creamy and delicious.
  • If you want to prepare the carrot and swede earlier in the day you can keep the mash in the Instant Pot on the Keep Warm setting.

How to prepare a swede

  1. The best way to peel a swede is using a knife. A vegetable peeler just doesn’t cut it.
  2. Keep the knife at an angle and move it gently around the vegetable, taking care to only remove the skin.Peeled swede ready to be chopped on a wooden board
  3. Using a good sharp chef’s knife cut into the swede about a third into the circumference, then turn the swede so the flat sides are on the chopping board. This makes the swede a more manageable size to cut.
  4. Dice the swede into about 1.5cm cubes, although I’m not totally uniform about it.Diced Carrot and Swede in a black bowl

Can you make Carrot and Swede Mash without the Instant Pot?

Of course, I made Carrot and Swede Mash the regular way for nigh on 20 years. It’s still easy but takes a little longer. The only changes are:

  • You need to cook the carrot and swede in a large saucepan.
  • Instead of the mere 250ml of stock that you cook the carrot and swede in, you need to pour in enough stock to completely cover the carrot and swede.
  • Place the lid on the saucepan, bring to a boil and then turn down to simmer for 45 minutes.
  • The rest of the method is exactly the same.

Carrot and Swede Mash in a black bowl on a wooden board

Can you make Carrot and Swede Mash ahead of time?

Yes you can, I make it most Sundays for our Sunday Lunch and prepare a huge batch so we can dig into it throughout the week. It lasts about 5 days in the fridge.

Can you freeze Carrot and Swede Mash?

Absolutely. Let the mash cool then store in an airtight container in the freezer. It will be good for about 3 months.

Need more vegetable side dishes?

Gluten-Free Cauliflower Cheese
Braised Red Cabbage
Roasted Aubergine and Courgette with Sumac and Herbs
Cream Baked Roast Potatoes
Garlicky Slow Braised Tomato and Aubergine
Duck Fat Roasted Parsnips with Thyme

If you make Carrot and Swede Mash then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Carrot and Swede Mash in a black bowl on a wooden board
Print Recipe

Instant Pot Carrot and Swede Mash

Carrot and Swede Mash is an incredibly versatile vegetable dish. It is very satisfying and a great option if you are avoiding heavy carbs. Using the Instant Pot is a great way to make Carrot and Swede Mash as you can get it on the table in just 20 minutes.
Prep Time5 mins
Cook Time16 mins
Course: Side Dish
Cuisine: British
Servings: 6 people
Calories: 133kcal
Author: Georgina Hartley

Equipment

  • Instant Pot

Ingredients

  • 1 swede 800g
  • 500 g carrots peeled and chopped roughly
  • 250 ml chicken stock or vegetable stock or water
  • 50 g unsalted butter
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Place the peeled and diced carrot and swede in the bottom of the Instant Pot.
  • Pour over the stock.
  • Place the lid on the Instant Pot and set the valve to sealed.
  • Press Pressure Cook and set the timer for 8 minutes.
  • When the timer goes off, turn off the Instant Pot.
  • Quick release the pressure from the pot.
  • Drain the carrot and swede and return to the Instant Pot.
  • Add the butter, salt and pepper and mash until relatively smooth.
  • Serve straightaway, sprinkled with parsley if you like.

Notes

  • This is the Instant Pot we use.
  • Use organic vegetables if you can.
  • You can use fresh stock or a stock cube. Don’t waste the stock when you drain the vegetables though but reserve for making gravy.
  • Make Ahead – you can make and keep in the fridge for up to 5 days in an airtight container.
  • Freeze – you can freeze Carrot and Swede Mash for up to 3 months.
  • You don’t need to use the Instant Pot, a large saucepan will do as well. However, you must cover the vegetables with the stock and cook for 45 minutes with the lid on. The rest of the method is the same.
  • Add a splash of whipping cream for the ultimate Creamy Carrot and Swede Mash.

Nutrition

Calories: 133kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 223mg | Potassium: 507mg | Fiber: 4g | Sugar: 7g | Vitamin A: 14130IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 1mg
Filed Under: Side Dishes and Vegetables Tagged With: ,

Bubble and Squeak

Bubble and Squeak is the perfect way to use up leftover potatoes and veggies and is completely customisable to whatever you have to hand. It makes a fantastic midweek meal or goes brilliantly with a traditional Full English Breakfast.

Bubble and Squeak in a white bowl

Whenever I cook meals these days I try to make much more than we will actually eat so I can reap the benefits of leftovers. Time to cook is so precious these days so when I’m in the kitchen I need to make the most of it.

Repurposing leftovers into something different and exciting can be a challenge but Bubble and Squeak is a great recipe to have up your sleeve. It’s brilliant at breakfast but also makes for a quick 10 minute dinner. When this recipe really comes into its own is when you need to make use of those Thanksgiving leftovers and Christmas leftovers. However, I love it all year round.

Ingredients for Bubble and Squeak on a wooden board

What is Bubble and Squeak?

Bubble and Squeak is a traditional one-pan British breakfast dish, made from the leftovers of the Sunday Roast Dinner. The name derives from the gentle noises the veggies make as they sizzle in the pan.

The basis of Bubble and Squeak is usually:

  • Leftover potatoes
  • Cabbage
  • …The rest is up to you.

Mashed potatoes are a favourite but we always have a plentiful amount of roast potatoes scavenged from Sunday lunch so that’s how I usually make it.

Need an amazing roast potato recipe, then why not try Cream Baked Roast Potatoes. If you have any leftover then they go so well with this bubble and squeak.

Bubble and Squeak in a white bowl

There are 2 alternative ways I go about Bubble and Squeak:

  1. I either use only leftovers from the Sunday Lunch. So as you can imagine anything goes. The potatoes are always there but the other vegetables will completely depend on what else we had on the Sunday. They might include a root veg mash, brussel sprouts, carrots, kale, runner beans. Even cauliflower cheese if that’s what we had the day before! The finished dish here doesn’t always look so pretty but by gum is it delish.
  2. Or I use the leftover roast potatoes as a basis and cook the rest from scratch – which is the recipe I’ve given below. This is also a great recipe to use up slightly worse for wear veggies that are lurking about in your fridge. Although cabbage and leeks are my favourites to use.

Why is Bubble and Squeak so brilliant?

  • It’s really quick – 15 minutes max.
  • It’s a great way to use up leftovers.
  • You can vary it with whatever you need to use up in your fridge.
  • Bubble and Squeak can be a meal in it’s own right or as an accompaniment to a full English breakfast or cold cuts.
  • Crispy bacon bits! If you don’t usually include bacon in your Bubble and Squeak then you are missing a trick.
  • Here I add ground turmeric for colour, flavour and of course those health benefits.
  • The squeeze of lemon juice at the end perks up the whole recipe.

Do you love bacon and potatoes at breakfast time? Me too, that’s why I make these Sweet Potato and Bacon Rosti for breakfast, like all the time. Give them a go!!

How do you make Bubble and Squeak?

  1. Shallow fry the bacon and leeks until the bacon is crisp and the leeks caramelised.stir frying the vegetables for Bubble and Squeak
  2. Add the diced roast potatoes, shredded cabbage and turmeric. Fry for 5 minutes until cabbage has wilted slightly.
  3. Remove from the heat and add the squeeze of lemon.

PRO TIP

This makes a fantastic meal with poached eggs, a good dollop of yoghurt, parsley to sprinkle and plenty of black pepper. If you are feeling saucy then a splash of hot sauce does not go amiss either.

Bubble and Squeak in a white bowl

How to vary Bubble and Squeak

  • Mix the bubble and squeak with a couple of beaten eggs and transform the recipe into a type of potato omelette. This works especially well if you are using mashed potato or you can crush the roast potatoes.
  • Veganise the recipe by omitting the bacon and using olive oil instead of the ghee or butter. Lovely with a good dollop of coconut yoghurt.
  • If you don’t have a leek to hand, just use an onion.
  • Roasted cauliflower, courgettes, carrots or any root vegetable mash are delicious here too.
  • Is cranberry, horseradish or mint sauce knocking about in your fridge? A couple of teaspoons mixed in to the Bubble and Squeak just before serving can really transform this dish.
  • Do you know, if I’m having this for dinner I will douse the lot in gravy too. Oh my goodness, this is heaven!!

Bubble and Squeak in a white bowl

Either use this recipe exactly as written or as inspiration for using up any leftovers you might have from Sunday Lunch, Thanksgiving or Christmas. You can vary the ingredients and the quantities to whatever you have to hand.

If you make this Bubble and Squeak then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Bubble and Squeak in a white bowl
Print Recipe

Bubble and Squeak

Bubble and Squeak is the perfect way to use up leftover potatoes and veggies and is completely customisable to whatever you have to hand. It makes a fantastic midweek meal or goes brilliantly with a traditional Full English Breakfast.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: British
Servings: 4 people
Calories: 246kcal
Author: Georgina Hartley

Ingredients

  • 2 teaspoons ghee or unsalted butter
  • 150 g streaky bacon smoked or unsmoked, diced
  • 1 leek sliced into circles
  • 200 g shredded cabbage about ½ head
  • 250 g leftover roast potatoes diced
  • 1 teaspoon ground turmeric
  • ½ lemon juiced

Instructions

  • Melt the butter or ghee in a wide bottomed saucepan.
  • Add the leeks to one half of the pan and the bacon to the other. Fry gently until the bacon is just starting to crisp and the leeks just beginning to caramelise.
  • Add the shredded cabbage, diced potatoes and ground turmeric and fry for 5-10 minutes until the cabbage has wilted and the potatoes crisped.
  • Mix in the lemon juice just before removing the Bubble and Squeak from the pan and serving.

Notes

  • Serving suggestion: poached eggs, yoghurt, parsley, black pepper.
  • This recipe is completely customisable to whatever you have in your fridge that needs using up. The ingredients and quantities can be used as a jumping off point.
  • The quantities given here are for 4 people as a side – to accompany your Full English Breakfast, for example. It serves 2 as a main dish but do add the poached eggs.
  • I have not included any seasoning guidance here. The bacon is salty as it is and the roast potatoes are already well-seasoned. So add salt at your discretion.
  • I like to use ghee because of the high melting point. You get a lovely buttery taste without worry that the butter will burn. If you can’t get hold of ghee then butter or olive oil will suffice.
  • If you don’t have a leek then an onion will do.
  • What kind of cabbage is of your choosing – white cabbage, savoy, pointed cabbage, spring cabbage or even kale.
  • If you have a large skillet then cook the bacon and leeks together in separate halves. The reason is that if they are muddled up the bacon won’t crisp as well.

Nutrition

Calories: 246kcal | Carbohydrates: 16g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 268mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 434IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 3mg
Filed Under: Breakfast, Main Meal, Occasions and Festivities Tagged With: , ,

Gluten-Free Shepherd’s Pie

Gluten-Free Shepherd’s Pie is a deeply flavourful homely recipe with a rich gravy, plenty of vegetables and a crisp buttery potato topping.

A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side

Welcome to the first in a new series featuring classic dinner recipes which have been de-glutened. A lot of traditional British recipes, especially the ones we grew up eating as a family rely at least somewhat on the presence of flour. Whether it’s the gravy on your Sunday roast, the béchamel sauce of your lasagne or even my Auntie Lil’s chicken curry, regular plain flour is always present in some way. Since becoming gluten-free many years ago I have learnt through trial and error the best way to continue making these recipes so there is no difference between the gluten-free versions and the ones from my childhood. First up on the agenda is one of our all-time classic family faves. Shepherd’s Pie.

A baking dish of Gluten-Free Shepherd’s Pie

What’s the difference between Shepherd’s Pie and Cottage Pie?

Both dishes refer to a red meat dish, often minced meat, cooked in a gravy with onions and often carrots and celery, topped with a mashed potato layer and baked in the oven. The term Cottage Pie was first mentioned in 1791 but Shepherd’s Pie did not really appear until 1854. Initially the two terms were interchangeable for the same dish but in the 20th century the two recipes were separated into their own identities. Cottage Pie became synonymous with versions made with minced beef whereas Shepherd’s Pie would more commonly be made with minced lamb.

Our family adores Shepherd’s Pie, it meets approval from all members including the baby and guarantees a clean plate from our picky pre-schooler. Luke and I love it too, especially served with hot buttered cabbage.

The Vegetables

Shepherd’s Pie is a simple and satisfying meal with lots of veggies in the main base of the pie along with the lamb mince. I love the taste and texture that the extra vegetables give to the base of the dish. The usual onions are present, along with carrots and celery. However, here we also include diced courgette as it goes so beautifully with the lamb.

A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side

How do you make Gluten-Free Shepherd’s Pie?

Sweet Rice Flour

The traditional version of Shepherd’s Pie is made using plain wheat flour to thicken the rich gravy which encases the meat and vegetables at the base of the pie. Here we are switching it out for sweet rice flour. The sticky properties of this starchy flour absorb the cooking oil and the added stock for a beautifully smooth and silky sauce which is indistinguishable from wheat flour gravy. The only difference is the colour. The sweet rice flour gravy is much lighter than its wheat counterpart. To this end we add coconut aminos which deepens the colour of the gravy naturally whilst also providing the perfect amount of seasoning.

Fresh Stock

One of the other key ingredients in this Gluten-Free Shepherd’s Pie is the use of fresh stock to make the most umami empowered gravy. It makes all the difference, providing tremendous depth of flavour and I would seriously advise against the stock cube if possible. I make homemade chicken stock every other Sunday with the bones of our Roast Chicken so I always have it to hand for my everyday cooking. It is possibly the most invaluable ingredient in my kitchen. If you don’t have any homemade stock then check to see if your butcher supplies it, otherwise do use the best store bought fresh stock you can find.

A bowl of Gluten-Free Shepherds Pie

Secret Ingredient

Finally do you want to know my secret ingredient for Shepherd’s Pie? It’s definitely not something I would add to Cottage Pie, but it lifts the whole meal up a notch, giving it such a special flavour. Would you like to know?

It’s mint sauce! Once you try it you will never make your Shepherd’s Pie without it.

Mint sauce is traditionally served as part of the Great British roast dinner alongside spring lamb. It’s an essential condiment of our larder and is an absolutely perfect addition to our Shepherd’s Pie. The three main ingredients of mint sauce are mint, white wine vinegar and sugar so it’s pretty easy to make your own. However, I usually use shop bought. It’s worth checking the label of your mint sauce though as many contain xanthan gum which is something I try to steer clear of in my kitchen. There are brands without though, so just double check.

The Mashed Potato

A Shepherd’s Pie wouldn’t be the same without delicious buttery mash blanketing the whole affair. I am quite particular about my mashed potato and although I don’t go the whole Joel Robuchon route which is half potato/half butter, this recipe certainly does not skimp on the butter or the seasoning. A good amount of butter is necessary for the perfectly crisp golden top on your Shepherd’s Pie. I also add a splash of stock in the mash to make the potatoes smooth, creamy and rich. You could also use milk.

Pro Tips To Avoid Gluey Mash

  • When adding your butter and liquid to the cooked potatoes it’s imperative to warm them up first and tip your potatoes into the add-ins, not the other way around. We want to avoid gluey or lumpy mash at all costs and this way makes sure we achieve neither.
  • To mash the potatoes you can use a hand masher or a potato ricer, but never use the food processor or the blender as you’ll run the risk again of gluey mash. Potatoes can be decidedly tricky when they want to be.

An empty bowl of Gluten-Free Shepherd's Pie

If you make this Gluten-Free Shepherd’s Pie then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side

A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side
Print Recipe

Gluten-Free Shepherd's Pie

Gluten-Free Shepherd’s Pie is a deeply flavourful homely recipe with a rich gravy, plenty of vegetables and a crisp buttery potato topping.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: British
Servings: 6 people
Calories: 567kcal
Author: Georgina Hartley

Ingredients

  • 800 g red potatoes peeled and quartered
  • 100 g unsalted butter
  • 100 ml fresh stock I use chicken
  • ½ teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 1 onion peeled and finely diced
  • 2 carrots peeled and finely diced
  • 2 celery sticks finely diced
  • 1 courgette finely diced
  • 600 g lamb mince
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons sweet rice flour
  • 200 ml fresh stock I use chicken
  • 1 tablespoon coconut aminos
  • 1 tablespoon mint sauce
  • ½ teaspoon cracked black pepper

Instructions

  • Boil a large saucepan of water and add the potatoes. Cook for 20 minutes or until the potatoes break apart when you touch them with the tip of a knife. Drain the potatoes from the water.
  • Add the butter, stock, salt and pepper to the now empty saucepan and heat gently until the butter has melted. Remove from the heat.
  • Tip the cooked potatoes back into the saucepan and mash well until the potatoes are creamy. Set aside whilst you prepare the lamb mince.
  • Pre-heat the oven to 200 °C/180°C fan assisted/gas mark 5.
  • Heat the olive oil in a wide bottomed saucepan then add the onion, carrots, celery and courgette. Cook for about 10 minutes until the vegetables have softened.
  • Add the lamb mince, bay and thyme leaves, stirring occasionally until the lamb has browned.
  • Add the sweet rice flour to the pan, mixing in well to absorb the fat. If there is any excess oil then remove it with a spoon.
  • Pour in the stock and stir until a thick gravy has formed.
  • Add the coconut aminos and mint sauce, stirring through. Cook for 5-10 minutes so all the flavours are well combined.
  • Remove the lamb mince from the heat then spoon into an ovenproof baking dish into an even layer.
  • Spoon the mashed potato over the top until it completely covers the lamb mince, then create light furrows in the potato by using the back of a fork.
  • Bake in the oven for 25-30 minutes until the potato is golden.

Nutrition

Calories: 567kcal | Carbohydrates: 32g | Protein: 20g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 108mg | Sodium: 555mg | Potassium: 1005mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4025IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 2.9mg

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overhead shot of Gluten-Free Cauliflower Cheese in a serving dish with a spoon on a wooden board with plates

Gluten-Free Gravy

Gluten-Free Gravy

Gluten-Free Yorkshire Puddings

Gluten-Free Yorkshire Puddings

Filed Under: Main Meal Tagged With: , , , ,

Gluten-Free Gravy

This unbeatable Gluten-Free Gravy is velvety smooth and rich. For the best flavour make it with the drippings from your roasted meat and homemade stock. But if you are caught short you can easily substitute and I offer all the tips and tricks below.

Gluten-Free Gravy being poured out of a gravy boat over a plate of roast chicken and vegetables

My mother and father both made good gravy. It was an absolutely essential recipe in our household growing up because of the importance of our Sunday Lunch. Thick juicy rich brown gravy flavoured with fresh garden herbs would cook for hours on the hob over the course of the day. It was always the last element to be placed steaming hot onto the dinner table. Two magnificent gravy boats stood proudly at either end to be poured liberally over our roast beef and Yorkshire puddings.

The importance of Sunday lunch has not wavered into my adulthood and since I became gluten-free it has been of utmost importance for me to achieve a triumphant gravy that would pacify the whole family. This recipe is definitely the king of gravies.

Gluten-Free Gravy in a gravy boat on a wooden table

Why is this the best Gluten-Free Gravy Recipe?

  • Meat Drippings. Absolutely essential for the richest meatiest flavour.
  • Sweet Rice Flour – this makes for velvety smooth gravy. No graininess or thin wispy gravy here.
  • Homemade Stock – a stock cube and even shop bought stock doesn’t quite cut it here. For proper gravy use homemade stock.

Top Gravy Tip – Plan Ahead!

If you want to make proper traditional gravy then your only choice is to use the pan drippings from your roasted meat coupled with homemade stock.

It is perfectly possible to use the pan drippings of the meat you have just roasted and to make a quick gravy as the joint rests. However, this can be a bit of a slap dash effort when you’re also trying to perfect your roasties, organise the vegetables and rise those Yorkshires. So I have the best tip for you.

Make sure your dripping and stock game is always a week ahead.

The Meat Drippings

Save your meat drippings each week after your Sunday Lunch (beef, chicken, lamb or pork.) and keep them in little pots in the freezer, alongside your homemade stock. (I have a whole compartment dedicated to fat and stock).

This way you will always have drippings to hand and can make your gravy ahead of time.

This is especially useful at Christmas as you can make your gravy a couple of days before. Also making gravy ahead of time really allows the flavours to develop and gives a better sauce.

Homemade Stock

I recommend when your Sunday Lunch is over and done with you save the bones of your bird or joint and make your stock that evening for next week’s lunch. Store your stock in the freezer in the right quantities (for this gravy you need 800ml) so it’s easy to remove and use when you need it.

Top Tips

  • To make sure you achieve a good quantity of drippings (enough to help you out with your Yorkshire puddings and gravy) pour a generous amount of olive oil over your joint or bird before roasting. The more olive oil means the more meat flavoured fat at the end of the roast.
  • Chicken drippings and stock go with any roasted meats really as they are delicate in flavour. But don’t make a lamb or beef gravy if you are serving a different meat as that can be a bit of a flavour clash.

Gluten-Free Gravy in a gravy boat on a wooden table

What can I use to thicken gluten-free gravy?

The best flour to use for the smoothest gluten-free sauces is sweet rice flour.

Sweet rice flour (often called glutinous rice flour) is absolutely essential to make a beautifully smooth velvety gluten-free roux and produce a sauce with a silky mouthfeel.

It absorbs moisture very well so doesn’t clump and so is even easier to use than wheat flour. The flavour is pretty neutral with an ever so slightly sweet vibe which lends itself to the gravy perfectly.

For more information on Sweet Rice Flour, what it is, how to use it and where to buy it then have a look at my Ultimate Guide to Sweet Rice Flour.

If you want to know how to make the most delicious Gluten-Free Cheese Sauce using sweet rice flour then visit my recipe here.

How do you make Gluten-Free Gravy?

  1. Melt butter or dripping, then add diced onion and heat on medium for about 20 minutes until they are starting to turn brown.
  2. Add sweet rice flour and mix with a wooden spoon until the fat has absorbed all the flour.
  3. Whisk in a quarter of the stock, and as it starts to thicken pour the rest of the stock in slowly, whisking all the while.
  4. Add the bay leaf, thyme and stir in the redcurrant jelly, bringing the gravy up to a gentle boil.
  5. Simmer for 15 minutes then remove from the heat and strain. Keep warm until ready to serve.

Top Tip

If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.

A plate of roast chicken, vegetables and yorkshire pudding with homemade gluten-free gravy

How do I make gravy without meat drippings?

It’s easy. Maybe your meat didn’t produce very much or maybe you are making a veggie gravy. If you don’t have drippings or not enough then sub in some unsalted butter or ghee instead. For a vegan gravy, use vegan butter or olive oil.

How do you make gluten-free gravy browner and richer?

It’s difficult to gain a lustrous rich dark brown colour for your gravy using sweet rice flour so we need a little bit of help from our fine friend, the onion.

The Onion Method

Cook the onion in the drippings or butter for about 20 minutes until they are caramelised and just starting to brown, but not at all burnt. Then when you add your sweet rice flour followed by the stock the sauce will take on the rich brown colour from the onions.

It also gives your gravy further depth of flavour. I recommend straining off the onions at the end though for a lovely smooth sauce.

How do you make gravy without homemade stock?

So there are occasions when you just don’t have homemade chicken or vegetable stock to hand. At this point you have two options:

  • Use fresh stock from the butcher or the supermarket but I find these tend to be a little bland or oversalted so go carefully with them.
  • Use whole milk. Yes, this does create a completely different beast but one that is worth experimenting with if you are caught out at short notice. This gravy is obviously creamier and richer but absolutely delicious.

Top Tip

If you make your gravy with whole milk then add a few garlic granules to help with the flavour. If you are dairy-free or vegan then you can also substitute with almond milk which I have done on many an occasion and it works just as well.

How do you add flavour to gravy?

If you are using the drippings from the meat and homemade stock then most of your gravy flavour begins right there. However, if you are using shop bought stock or it’s lacking in flavour then try these tricks:

  • Add a couple of bay leaves, some fresh thyme or even some rosemary to liven up the flavours.
  • The gravy will also need a little sweetness to balance things out. Use a glug of white wine or masala which to make for a very sophisticated gravy.
  • Whisk in a teaspoon of Dijon mustard which just adds a little bit of depth to your gravy
  • Add a teaspoon of fruit jelly. Any good jelly works well here. Redcurrant jelly is easy to find at the supermarket and can usually be found with the condiments (not with the jams and preserves) or cranberry jelly which is lovely at Thanksgiving or Christmas.
  • Check your seasonings. It’s amazing what a little extra salt and pepper can do to liven up your gravy.

Gluten-Free Gravy in a gravy boat on a wooden table

How do you re-heat gravy?

Gravy thickens the longer it stands so if you are re-heating then it’s best to do on the hob in a saucepan and whisk in a little extra liquid (stock or just water would be fine).

It turns out that making good gluten-free gravy is easy peasy, especially if you have sweet rice flour in your arsenal. Many of the other ingredients can be subbed or played with depending on what you have to hand or the different dietary needs of your guests. The lovely thing about gravy is that it usually tastes slightly different every time but always delicious.

Are you making a Sunday lunch and need more inspiration for some side dishes? Why not try:

Gluten-Free Yorkshire Puddings
Braised Red Cabbage
Carrot and Swede Mash
Cheesy Brussel Sprout and Leek Gratin
Cream Baked Roast Potatoes
Gluten-Free Cauliflower Cheese

And finally, a very special gravy treat

Ours was not a household for thin wispy gravy made delicately from drizzled juices. Our gravy was the crowning glory of the meal and did double duty as it provided the ultimate treat when our meat and veggies were done. My father would return to the kitchen to grab a loaf of thick farmhouse bread and cut huge slices for each of us to place on our dinner plates. We would then soak the bread in any leftover gravy, with perhaps an extra slug of mint sauce, wait until the bread was deliciously soppy before devouring greedily. It was a ritual and it didn’t matter how stuffed you were after lunch, the bread and gravy was a must and the bit we most looked forward to and tried to save room for.

Try using this delicious Homemade Gluten-Free Irish Soda Bread to mop up your gravy juices, or just another Gluten-Free Yorkshire Pudding.

If you make this Gluten-Free Gravy recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own saucy creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Gravy being poured out of a gravy boat over a plate of roast chicken and vegetables
Print Recipe

Gluten-Free Gravy

This Gluten-Free Gravy is deliciously smooth, rich and full of flavour. Here are all the tips and tricks to get it just right.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Condiment
Cuisine: British
Servings: 6 people
Calories: 143kcal
Author: Georgina Hartley

Ingredients

  • 50 g unsalted butter or drippings from roasted meat
  • 1 onion chopped very finely
  • 40 g sweet rice flour
  • 800 ml chicken stock preferably homemade
  • 4 sprigs fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon redcurrant jelly or apple jelly or cranberry jelly

Instructions

  • Melt the butter or dripping, then add the diced onion and heat on medium for about 20 minutes until they are starting to turn brown (but definitely not burnt).
  • Add all the flour and mix with a wooden spoon until the fat has absorbed all the flour.
  • Pour in about a quarter of the stock, then switch to using a whisk, stirring all the time to smooth out the lumps. Once the gravy is beginning to thicken then pour the rest of the stock in slowly, whisking all the while.
  • Add the bay leaf, thyme and stir in the redcurrant jelly, bringing the gravy up to a gentle boil. If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
  • Simmer for 15 minutes then remove from the heat and strain. Keep warm until ready to serve.

Notes

  • Save your meat drippings each week after your Sunday Lunch (beef, chicken, lamb or pork.) and keep them in little pots in the freezer, alongside your homemade stock. This way you will always have drippings to hand and can make your gravy ahead of time.
  • To make sure you achieve a good quantity of drippings (enough to help you out with your Yorkshire puddings and gravy) pour a generous amount of olive oil over your joint or bird before roasting. The more olive oil means the more meat flavoured fat at the end of the roast.
  • Sweet rice flour is also called glutinous rice flour
  • If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
  • If you don’t have drippings or not enough then sub in some unsalted butter or ghee instead. For a vegan gravy, use vegan butter or olive oil.
  • If you don't have any homemade stock then you can use shop bought or even whole milk for a much richer and creamier gravy. Try to avoid a stock cube.
  • To add more flavour try adding fresh garden herbs, a glug of wine, dijon mustard or even some more salt and pepper.
  • If re-heating pour into a saucepan and whilst heating whisk in a little extra liquid (stock or just water would be fine).

Nutrition

Calories: 143kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 192mg | Potassium: 166mg | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 2.7mg | Calcium: 13mg | Iron: 0.4mg

This recipe was originally published in November 2018. It was slightly modified to make the recipe easier to read and follow in February 2020.

Gluten-Free Gravy
Filed Under: Condiments, Pickles and Sauces, Occasions and Festivities Tagged With: , , , ,

Gluten-Free Yorkshire Puddings

These are the best Gluten-Free Yorkshire Puddings. Majestically tall and crisp with a fluffy breaded interior making them absolutely ideal for mopping up the gravy after your Sunday Roast.

Gluten-Free Yorkshire Puddings

Nothing beats a roast dinner. Every Sunday without fail when I was a child my Dad would make us a lavish Sunday Roast. He was a wonderful cook. The table would be properly set, the meat resplendent in the centre as a vast array of beautifully prepared vegetables, crisp and fluffy roast potatoes, onion sauce, gravy and Yorkshire puddings would surround this magnificent offering. These Sunday lunches were incredibly important to us as a family and I remember them vividly.

Perhaps in my early twenties my Sunday Lunches were a bit more sporadic and mostly consumed hungover at our local pub. But as soon as Luke and I moved in together to become our own family unit then without fail every week we made a Sunday lunch together. Now we’re a family of four and our Sunday lunches are as important as ever. Luke works too late to eat with the family during the week so it’s one of the few times we can sit together and all eat the same meal as a family. Even when I’m at the market stall and don’t finish until 3 or 4pm we’ll rush home and bung a joint in the oven so we can scrape together a simplified Roast Dinner before the children’s bedtime.

Gluten-Free Yorkshire Puddings

Of course Yorkshire Puddings are traditionally served with roast beef but you are missing a trick if that is the only time you will eat them. We love our yorkshires and back in the day Dad would happily make them from scratch every week to serve with the beef or chicken or lamb or pork. And I do the same today. Even our festive table would not be complete without Yorkshire Puddings served alongside our turkey.

After I became gluten-free I stopped making Yorkshire Puddings to go with our Sunday lunch, I just didn’t think you could make them the same, in much the same way that I was unconvinced about gluten-free cakes.

Over the years I’ve been experimenting though and the time I was finally able to make a complete gluten-free Sunday Lunch without skimping on any of the trimmings, including gravy, Yorkshires, stuffing and cauliflower cheese without anyone noticing any difference I could rejoice.

Good Yorkshire Puddings should be sky high, crisp on the outside with a beautiful fluffy interior so you can use them to mop up your gravy when the rest of your meal is complete.
It’s taken me a bit longer to perfect my Gluten-Free Yorkshire Puddings, we were pretty much eating glorified pancakes that stuck resolutely to the baking tin for the best part of the last two years. In the last few weeks though I set myself a challenge to get them perfect. Oh my golly gosh have I succeeded. It is no word of a lie that these Gluten-Free Yorkshire Puddings are not only the best gluten-free Yorkshire puddings you will ever eat but the best Yorkshires full stop.

Gluten-Free Yorkshire Puddings

Too often you can have regular wheat Yorkshire puddings and the chef will rely too much on the size and height. Guys, it’s not the size that counts yada yada yada. A crisp Yorkshire that is all tall golden shell without the bready interior is a pointless affair. It’s like serving up a pie with no filling. These Gluten-Free Yorkshire Puddings are beautifully tall without showing off but the perfectly baked chewy fluffy substance of the puddings is their real crowning glory.

I love gluten-free flours and I don’t care who knows. The key to these Gluten-Free Yorkshire Puddings is in the gluten-free flour mix. I don’t normally pair sweet rice flour with regular white rice flour as I thought they would squabble but now I see that they are perfectly compatible. Sweet rice flour adds the chew, the sticky bind of the pudding. The white rice flour is beautifully neutral with the sweet rice counteracting its more grainy drying qualities. And the potato flour is necessary to draw the moisture out of the sweet rice flour and adding the crisping element which gives our puddings their wonderful initial crunch.

So that the Yorkshires don’t stick to the muffin tin you must grease it really well, both in the holes and on the surface of the tin. I use spray grease, the same kind I use with my baking. Then you must put ½ teaspoon of good fat in the bottom of each hole. Your best choice will be the dripping of whatever meat you are roasting, but if you are making the puddings to serve along something other than a roast dinner or you are a veggie, then use a fat with a high smoking point instead. I use ghee and it works incredibly well.

Gluten-Free Yorkshire Puddings

I don’t bother really resting the batter, I haven’t found it makes enough difference for it to be worthwhile, the Yorkshire Puddings are just as scrummy baked straightaway after making. So as long as you have all the right ingredients then really there is only one final tip you need to adhere to and you will see it in every single Yorkshire recipe around. You must put the greased tin in the oven at a high temperature for at least 10 minutes for the fat to really sizzle. As soon as you pour your batter into the hot fat it needs to start cooking immediately. This will give your puddings their essential rise.

If you are making to serve alongside a roast meat, then I suggest as soon as your meat is ready, turn up the oven to the right temperature and you can cook your Yorkshires in the twenty minute resting period of the meat. It will all work out perfectly.

I urge you to give these Gluten-Free Yorkshire Puddings a try, they are so easy and delicious. If you do make these Gluten-Free Yorkshire Puddings then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Gluten-Free Yorkshire Puddings
Gluten-Free Yorkshire Puddings
Print Recipe

Gluten-Free Yorkshire Puddings

These are the best Gluten-Free Yorkshire Puddings. Majestically tall and crisp with a fluffy breaded interior making them absolutely ideal for mopping up the gravy after your Sunday Roast.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: British
Servings: 12 puddings
Calories: 133kcal
Author: Georgina Hartley

Ingredients

  • 300 ml whole milk
  • 4 eggs
  • 100 g sweet rice flour
  • 100 g white rice flour
  • 50 g potato flour
  • ½ teaspoon salt
  • 2 tablespoons ghee or dripping from your roast meat

Instructions

  • Pre-heat the oven to 220°C fan assist/200°C/gas mark 7.
  • Completely grease a 12 hole muffin tin with spray oil if you have it. Then drop in either ½ teaspoon ghee into the bottom of each hole or some of the dripping from your roast meat.
  • Place the tin in the oven and heat for 10 minutes.
  • In a jug whisk together the milk and eggs until smooth. Set aside for a moment.
  • In a large mixing bowl whisk together the flours and salt then make a little well in the centre of the flours and pour in the milk and eggs whisking all the time until the batter is smooth.
  • Pour the pudding batter into a jug for easy pouring. Then remove the muffin tin from the oven and straightaway pour the batter almost to the top of each hole.
  • Place the tin back into the oven and cook for 20 minutes.
  • The Yorkshire puddings should be crisp and have risen gallantly. Serve immediately.

Notes

Adapted from Jane Grigson’s Yorkshire pudding which I made for years before becoming gluten-free. Can’t believe I’m saying this but I actually prefer this GF version (sorry Jane!)

Nutrition

Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 130mg | Potassium: 107mg | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.4mg

SHOP THE RECIPE

The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

To grease your muffin tin well I recommend using professional cake release spray. It doesn’t matter how little or often you bake, you will be so glad to have this little shortcut around. I use Dubor PR100 Professional Cake Release Spray 600 ml it lasts longer and doesn’t dry out like some of the cheaper brands. Really worth your time and money this one.

I really got into using ghee in my Whole30 and my favourite brand has been  Ghee Easy Organic Ghee, 850 g. It has a high smoking point so doesn’t burn like butter and makes your Yorkshire Puddings taste scrummy.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

You want to use potato flour and not potato starch in this cake, they are different ingredients and do different things so make sure you are using the right one. I use Wholefood Earth Organic Potato Flour, 1 kg which is a lovely fine flour.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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overhead shot of Gluten-Free Cauliflower Cheese in a serving dish with a spoon on a wooden board with plates

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Filed Under: Occasions and Festivities, Side Dishes and Vegetables Tagged With: , , ,

Gluten-Free Cauliflower Cheese

Gluten-Free Cauliflower Cheese doesn’t have to be an inferior version. This cauliflower cheese is rich, creamy, cheesey and infused with roasted garlic, dijon mustard and plenty of white pepper.

overhead shot of Gluten-Free Cauliflower Cheese in a serving dish with a spoon on a wooden board with plates

I’ve tried to steer clear of this subject on my blog since I began it as I didn’t want to have to pigeon hole myself into any particular diet or limit the recipes I wanted to share. However, I’ve realised I’ve been doing myself and you guys a disservice as it seems sometimes that I’ve told half a story. So, throwing two fingers up at my natural inclination to not bore you relentlessly by talking about me me me all the time, I thought sod it, it’s time to over-share.

The subject of gluten is deadly dull, too scientific, too all-encompassing and too been-there-done-that. There are bloggers, food writers, cooks and nutritionists that can talk about it much more eloquently than me. Don’t ask me why gluten is bad, why we were all fine with eating bread 50 years ago and now it’s suddenly poisonous to half the western world or even what gluten actually is, like a well meaning friend asked me the other day. I might have changed the subject rather quickly to talk about Daredevil on Netflix instead.

side shot of Gluten-Free Cauliflower Cheese in a serving dish on a wooden board

However, today I’m coming clean to tell you about my destructive love affair with gluten and why you’ll find that if you look down my recipe list that perhaps 80% of the recipes on my blog are gluten-free (although steer clear of the biscuits and cakes section if you’re doing that). So as I wang on in these next few paragraphs and you are rolling your eyes at yet more nonsense about how gluten was created by the Devil to contaminate society and destroy us from within, just bear with me. Or just wait for my next post – it will probably involve copious amounts of white flour rendering all my woeful soul bearing here totally irrelevant.

About 10 years ago I felt really unwell. I won’t make more of it than it was but it was affecting my daily life. I felt completely lacklustre with no energy and was constantly sick, I had horrible digestive cramps and unless I ate every few hours I would pretty much collapse. It was odd, I was eating healthy and hearty meals, lots of vegetables, not much sugar. However, come 3pm every day I felt dreadful and I often had to leave work in the middle of the day as I simply couldn’t function. I remember being slumped on the bus on the way home, barely being able to keep my eyes open, feeling awful as I had no idea what was wrong. Naturally I thought I was allergic to work, like any normal twenty-two year old fresh out of university, and was wracked with concern that I was not destined be the dynamic cutting edge TV producer I had dreamed of being but would instead have to dump Luke and marry a millionaire pretty much in order to save my life.

overhead shot of Gluten-Free Cauliflower Cheese in a serving dish on a wooden board

I was in and out of the doctors, I had blood tests, allergy tests, thyroid tests. Everything was normal. My GP thought I might be clinically depressed and wrote me a prescription for anti-depressants. I threw it in the bin on the way out and got a new doctor.

At the same time though I had started to see a personal trainer and nutritionist who recommended cutting out gluten from my diet. I didn’t really know much about the gluten-free way of life back then. I had done Atkins like everyone else to lose weight but I didn’t really get the gluten thing. No one was really talking about it. Ha, how times have changed.

However, after a bit of trial and error (I was a bit of a slow student in that regard – what you mean I can’t eat flour tortillas) I gradually began to feel better. It didn’t take long for me to realise that come 3pm I was no longer crying or cramming a chocolate bar in my face to pick myself off the floor. My body ache and sickness had disappeared and with that I was able to be more productive at work and I started running and getting really rather healthy.

The End. I lived happily ever after and never did the big bad Gluten cross my path again, he was banished from my kingdom, Luke and I got married (sorry Mr Millionaire) and we had a wonderful baby boy whom we named Cole.

side shot of Gluten-Free Cauliflower Cheese in a serving dish with a spoon on a wooden board

Except real life dictates that there must be an epilogue. And so here it is. Since Cole was born in June last year gluten has made a major comeback for me. Turns out he wasn’t content sitting in the wings any longer but instead wanted a starring role yet again in my life. It hasn’t been just the odd cake or Yorkshire pudding because it’s the weekend but loaves of bread have passed these lips, a slip of the finger on my keyboard and packets of digestives have fallen helplessly into my Ocado shop.

I know I’m not alone when I confess that I have found these first few months of motherhood hard and as is my wont as a food loving, comfort eating, sugar addicted gal I have turned to food to get myself through it. Cake has been my 3am ally, tucked into the sleeves of my nursing chair and nibbled on throughout the night and toast has been my saviour when I’ve skipped another meal due to relentless crying, holding and feeding.

It is only now, 10 months in that I have calmed down enough to confront how sick I have been making myself. It’s not that anything has got any easier. Yes we have more of a routine but that goes out of the window more often that not. I have been getting more sleep but again just because I had a good seven hours uninterrupted last night doesn’t mean that I won’t be up and down every couple of hours tonight. However, for the most part it’s better.

Although, my health and my body have been left a wreck and I need to address the situation.

So having fessed up and outed myself as another one of those faddy diet people I would now like to talk to you about cauliflower cheese. Are you still with me? In the past I have always made cauliflower cheese with a traditional method of using a roux of butter, white flour and milk then adding the cheese. However because of this it has been a rare treat which only reared its delicious cheesy head at high days and holidays. Lately thought I have been whipping up a gluten-free version using only cornflour and milk instead of the roux. It’s so quick! Absolutely perfect as a smash and grab dinner for Cole and a lazy one for the two of us. The difference between the two versions is negligible and certainly one I can live with if it means I can have cauliflower cheese more frequently. It has even passed the Luke test who can be pretty severe in his judgment of gluten-free alternatives.

overhead shot of Gluten-Free Cauliflower Cheese in a serving dish with a spoon on a wooden board

The secret to any decent cheese sauce I think is to use a mix of cheeses, here I’ve gone with mature cheddar for flavour and red Leicester for sweetness and colour, and then a dollop of Dijon mustard which really brings out the cheesiness. I’ve also begun adding roasted garlic into the mix which sounds like a bit of a faff but really all you need to do is pop the garlic cloves in the oven and they roast for 10 minutes as the cauliflower is put on to boil. However, I’m on a bit of a roasted garlic kick at the moment and so I’ve been roasting up whole heads at the weekend for use during my mid-week meals. They add a mellow flavour which gives the sauce depth. The final stir of the crème fraiche in at the end adds richness to the sauce and is completely optional but really why would you not?

Just the cornflour and the milk together is a little bland so the sauce does need these little extras to knock it up to the standard of a traditionally made sauce but it’s not any bother at all. There is no salt in this recipe as all my food is made with Cole in mind these days but you would probably like to add some to taste. It does make life easier when you find these gluten-free hacks that are actually just as delicious and the road back to my optimum self a little more straightforward to navigate.

Since posting this recipe in Autumn 2016, all my recipes going forward are gluten-free but I am still working on converting all the older recipes to gluten-free versions.

overhead shot of Gluten-Free Cauliflower Cheese in a serving dish with a spoon on a wooden board
Print Recipe
5 from 1 vote

Gluten-Free Cauliflower Cheese

Gluten-Free Cauliflower Cheese doesn't have to be an inferior version. This cauliflower cheese is rich, creamy, cheesey and infused with roasted garlic, dijon mustard and plenty of white pepper.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: British
Servings: 4 people
Calories: 326kcal
Author: Georgina Hartley

Ingredients

  • 1 large head of cauliflower
  • 500 ml whole milk
  • 4 tablespoons cornflour
  • 100 g red Leicester grated (+25g for grating on top)
  • 50 g mature cheddar grated (+25g for grating on the top)
  • 1 teaspoon dijon mustard
  • ¼ teaspoon ground white pepper
  • 2 garlic cloves roasted and pureed
  • 1 tablespoon crème fraiche
  • 15 g ground almonds

Instructions

  • Pre-heat the oven to 200°C.
  • Separate the florets of the cauliflower then place in a large pan of boiling water. Bring up to a gentle simmer, then cook for 10 minutes. Drain and place the florets in an ovenproof dish.
  • In a medium sized saucepan whisk the cornflour into the whole milk then once smooth switch on the heat and bring to a low boil.
  • Sprinkle in the cheese and stir in until melted in.
  • Add the mustard, pepper, garlic cloves and crème fraiche and stir in until it becomes a thick smooth sauce.
  • Pour the cheese sauce over the cauliflower florets then sprinkle on the extra cheese and the ground almonds.
  • Place in the oven and bake for 15 minutes when the cheese should be bubbling and the almond breadcrumbs turning golden.

Nutrition

Calories: 326kcal | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 316mg | Potassium: 631mg | Fiber: 3g | Sugar: 9g | Vitamin A: 440IU | Vitamin C: 69.8mg | Calcium: 434mg | Iron: 0.9mg

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Filed Under: Main Meal, Side Dishes and Vegetables Tagged With: , , ,