Authentic Poutine

Canadians all know that poutine is our national food.  It reminds me of sitting in the cafeteria at a ski mountain after a whole day of skiing and enjoying every single bite.  Since then I’ve only had it in food courts at the mall, and I have to say New York Fries makes the best version.  However, gravy usually isn’t gluten and sugar free, so I decided one day to try and find a recipe that could stand up to the glutenous thing.
Poutine-by-the-sea is a little different feel than being in a snow-covered lodge, but it’s still pretty darn good!

I tried a bit of a variation on gravy, since most call for sweet rice flour, which I didn’t have on hand.  This is a lighter, sweeter gravy, so if you like it darker I would substitute some more beef broth for the chicken broth.




8 ounces and 1 tablespoon (1 cup) gluten-free chicken stock
3 tablespoons butter
3 tablespoons brown rice flour
8 ounces (1 cup) gluten-free beef broth, warm
1 tablespoon cornstarch
1 teaspoon apple cider vinegar
Kosher salt and freshly ground black pepper


1. Melt the butter over medium heat, then whisk in the flour.  Cook the mixture until it’s golden brown; it’ll start to thicken.  Keep whisking, then add the chicken stock and beef broth and cook for about 5 minutes,

2. Combine the cornstarch with the tablespoon of chicken stock and whisk until smooth.  Whisk into the gravy until it boils, then add the vinegar and salt and pepper.


1. Cook fries according to the package, or make your own with potato slices and a bit of olive oil
2. Put the fries in serving bowls and melt the cheese curds on them in the oven
3. Add gravy and you’re set!

You could also add some steak or chicken if you want to make a fancier version of the classic.



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