Easy, quick and delicious homemade gluten free poutine sauce done with stock cubes, seasonings and thickened with corn flour.
Making poutine at home is always a bit of a challenge when living abroad. It all starts with the lack of ‘squeaky’ cheese – seriously how is it that virtually no other country sells these delicious tangy cheese curds? – and it’s all downhill from there. Because no matter how hard you try, you won’t be able to find anything else that even comes close to it. lol If you’re incredibly dedicated, you can have a go at making your own. Otherwise, my top alternative choices are shredded mozzarella or Yorkshire wensleydale.
The next challenge is the sauce. Since poutine doesn’t really exist here in the UK, no supermarket sells poutine sauce, specifically. And even if they did, it probably wouldn’t be gluten free!
There are a handful of gluten free gravy choices on the market, but although people tend to put poutine down as simply being “cheese, fries and gravy”, that’s not quite true. I mean you can use standard gravies, but it won’t really taste right. Just like you can’t use any random cheese you want – squeaky cheese curds make a massive difference in terms of both texture and taste – poutine gravy generally tastes nothing like standard gravies. Proper poutine sauce has more of BBQ flavour to it. It’s usually made with a mixture of beef and chicken stock and is mildly spicy.
Thankfully, making poutine sauce is very easy and it tastes a million times better than the pre-made stuff so you won’t regret it either.
Preparation time: 3 to 5 mins
Cooking time: 5 to 10 mins
- 1 chicken stock cube (I used Kallo)
- 1 beef stock cube (I used Kallo)
- 2 Tbsp cornflour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp oregano
- 1/2 tsp coriander powder
- 1/2 tsp ginger powder
- 1/4 tsp ground nutmeg
- Dash of cayenne pepper
- 250ml water
- 8 Tbsp / 120 ml milk
- 1 Tbsp tomato purée
- 1 tsp rice vinegar
- 1/2 Tbsp soy sauce (I used Datu Puti which is naturally gluten free)
- Black pepper
- Add all ingredients (except the milk) into a sauce pan. Start with the dry ingredients and then add the rest.
- Cook on medium/low heat, continuously stirring, until everything dissolves.
- Add the milk and continue to cook and stir until the sauce reaches the desired consistency.