Gluten Free Poutine

Canada’s favorite street food treat made easy... and gluten free!

Gluten Free Poutine

Prep time: less than 5 minutes

Cooking time: about 25 minutes

Serves: 2 to 4 people

Gluten Free and Lacto-vegetarian

Poutine...one of the most popular street foods found in beautiful Canada...and one of my favorites!

It is simple yet delicious and satisfying. It doesn't require a lot of time to make and it always hits the spot.

You can make Poutine the traditional way (potatoes, gravy, cheese curds) or add your own flair to it with whatever toppings you can think of!

This Canadian treat is perfect for family night. It is loaded with a delicious homemade brown gravy and lots and lots of cheese! Kids love it!

What ingredients will I need to make Poutine?

French fries, cheese curds, beef broth, chicken broth, cornstarch, gluten free flour blend,

garlic powder, onion powder, kosher salt, Worcestershire sauce, black pepper, paprika, unsalted butter, fresh sage, thyme, fresh parsley, and fresh spring onions for garnish.

What else will I need to make Poutine?

A saucepan, measuring cups and spoons, a cutting board, and a knife.

Can I make substitutions?

Yes. You can use any cheese you like instead of cheese curds.

Can I make additions?

Yes. You can add any savory toppings you like: bacon, steak, chicken, bbq pork, tofu, etc.

Where can I buy Cheese Curds?

Cheese curds can be purchased at your local cheese store, delicatessen, specialty store, or you can order them on line by clicking here.

What is Poutine?

Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, Canada, in the late 1950s in the Centre-du-Québec region, though its origins are uncertain and there are several competing claims of having invented the dish.

For many years it was perceived negatively and mocked, and even used by some to stigmatize Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to popularity throughout the rest of Canada, in the northern United States, and internationally.

Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, New Hampshire and Chicago. It has been called "Canada's national dish", though some believe this labelling represents cultural appropriation of the Québécois or Quebec's national identity. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, as with sandwiches and dumplings.

Source: Wikipedia

What are Cheese Curds?

Cheese curds are the moist pieces of curdled milk either eaten alone as a snack, or used in prepared dishes. These are chiefly found in Quebec, Canada, in the dish poutine (made of French fries topped with cheese curds and gravy), and in the northeastern, midwestern, mountain, and Pacific NorthwesternUnited States, especially in Wisconsin and Minnesota. Curds are sometimes referred to as "squeaky cheese".

Source: Wikipedia

Ingredients

• 32 ounces of fresh or Ore-Ida frozen thick cut French fries

• 4 cups of Swanson Gluten Free Beef Broth

• 1 cup of Swanson Gluten Free Chicken Broth

• 1 teaspoon of cornstarch

• 1/4 cup of Pillsbury Gluten Free Flour Blend or the gf flour blend of your choice

• 1/2 tablespoon of garlic powder

• 1/2 tablespoon of onion powder

• kosher salt

• 2 tablespoons of Lea & Perrins Gluten Free Worcestershire Sauce

• 1/2 tablespoon of black pepper

• 1 teaspoon of paprika

• 8 tablespoons of unsalted butter

• 16 ounces of cheese curds

• 2 sage leaves

• 4 sprigs of thyme

• fresh parsley for garnish

• fresh spring onions for garnish

Method

1. Prepare the french fries as directed in the packaging or as you wish to (fry, air fry, or bake).

2. Combine the beef broth, chicken broth, garlic powder, onion powder, Worcestershire sauce, black pepper, paprika, sage, and thyme in a sauce pan and bring to a boil. Let it cook on medium high for 5 minutes and then reduce heat to low. Add the butter, let it melt and stir well.

3. Add 1 teaspoon of corn starch to 1/2 cup of water and mix until fully dissolved and the liquid has become a slurry. Add the slurry to the broth and stir until it begins to thicken. Once the gravy has thickened, taste for seasonings and adjust if needed.

4. Ladle some of the gravy on top of the french fries. Add the cheese curds and ladle more gravy on top. Garnish with parsley and spring onions.

5. Serve immediately while hot.

Enjoy!!!

Printable Recipe (pdf) below:

Gluten Free Poutine.pdf

Download PDF • 9.61MB