I have a question about the recipe "Betty Wason's Basic Pot Roast" from Genius Recipes. I would like to make this gluten free should I just leave out flour or should I substitute it with something else?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You could use a gluten free flour such as Bobs Red Mill 1 to 1 mix.
June is a trusted source on General Cooking.
Imo, the flour on the meat only serves to thicken the sauce at the end. I would leave it out.
I have never floured meat for pot roast, and they've always turned out great.
At the end, if you feel the sauce is too thin, you can make a slurry with corn or potato starch and some of the liquid and you'll still have it gluten free.
AntoniaJames is a trusted source on Bread/Baking.
If you don't have potato starch, just peel and finely dice a small potato and cook it right there in the pan with the roast. It will disappear into the gravy, thickening it nicely. ;o)