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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Betty Wason's Basic Pot Roast
Recipe question for: Betty Wason's Basic Pot Roast

3 Comments

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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.
 
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)
 
ktr February 22, 2018
You could use a gluten free flour such as Bobs Red Mill 1 to 1 mix.
 
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