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Gluten Free Bread Sauce
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About this recipe:
Use gluten free breadcrumbs to create a vegan version of this traditional accompaniment to a roast meal or a classic Christmas lunch. You could make Gluten Free All in One Bread Loaf and have some for eating and some for turning into breadcrumbs.
Equipment:
saucepan and baking tray
Ingredients:
100g gluten free white bread
1 small onion
6 cloves
1 bay leaf
325ml milk or vegan milk
15g butter or vegan baking block
pinch of salt
pinch of pepper
pinch of nutmeg, optional
extra vegan milk, for consistency
Method:
Preparing the Breadcrumbs
- Remove the crusts from the bread, cut the bread into slices and then into chunks.
- Using your fingers, break the chunks into crumbs and spread them out on a baking tray.
- Cover loosely with a clean tea towel and leave overnight to stale.
- Break the stale crumb into breadcrumbs.
- If not using immediately the breadcrumbs can be bagged and frozen for up to three months.
Bread Sauce
- Peel the onion and press the cloves into the top, bottom and sides.
- Put the onion and bay leaf into a saucepan, add the milk, bring to the boil and simmer gently for 5 minutes.
- Add the breadcrumbs, stir and bring back to the boil.
- Remove the pan from the heat, cover and leave to stand for 2–24 hours. When cold refrigerate as necessary.
- Gently re-heat the sauce about 20 minutes before it is going to be required.
- Add the butter or vegan block, salt, pepper and nutmeg if used.
- Stir in a little extra milk as needed to reach preferred consistency.
- Keep warm until required.
- Stir the bread sauce and pour it into the serving dish discarding the onion and bay leaf.
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