A question about a recipe: Betty Wason's Basic Pot Roast

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?

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Recipe question for: Betty Wason's Basic Pot Roast

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ktr
ktr February 22, 2018

You could use a gluten free flour such as Bobs Red Mill 1 to 1 mix.

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ChefJune
ChefJune February 22, 2018

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.

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AntoniaJames
AntoniaJames February 22, 2018

June's right.
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)

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