Gluten-Free Classic Canadian Poutine
Indulge in the ultimate comfort food with this **Gluten-Free Classic Canadian Poutine**—a mouthwatering twist on the iconic Canadian dish, perfect for those avoiding gluten. Crisp, golden Russet potato fries are the star of the show, coated in a light dusting of cornstarch for that irresistible crunch. They're smothered in a velvety, gluten-free gravy made with a rich chicken or beef stock, enhanced by a hint of gluten-free Worcestershire sauce for depth of flavor. Topped with fresh, squeaky cheese curds that melt beautifully under the warm gravy, this dish is a harmonious blend of texture and taste. Ready in just over an hour, this gluten-free poutine is a must-try for a hearty snack, game-day treat, or indulgent savory side dish. Perfect for poutine aficionados and first-timers alike!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Cornstarch
- 2 teaspoons Salt
- 3 cups Water, divided
- 4 cups Oil (vegetable, canola, or peanut)
- 2 cups Gluten-free chicken or beef stock
- 1 tablespoon Gluten-free Worcestershire sauce
- 2 tablespoons Unsalted butter
- 2 tablespoons Gluten-free flour blend
- 2 cups Fresh cheese curds
- 0.5 teaspoon Ground black pepper
Instructions
Wash and peel the potatoes, then cut them into 1/4-inch thick fries. Soak them in a bowl of cold water and 1 teaspoon of salt for at least 15 minutes.
Drain the fries and pat them dry with a clean kitchen towel.
In a large bowl, toss the potatoes with cornstarch to coat evenly.
Heat the oil in a large deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry the potatoes in batches until they are golden brown and crispy, about 5-6 minutes per batch. Remove them with a slotted spoon and place on a paper towel-lined tray to drain excess oil.
For the gravy, melt the butter in a saucepan over medium heat. Stir in the gluten-free flour blend and cook for 1-2 minutes to form a roux, stirring constantly.
Slowly whisk in the gluten-free chicken or beef stock, followed by 1 cup of water, ensuring there are no lumps.
Add the gluten-free Worcestershire sauce and black pepper to the gravy. Bring the mixture to a simmer and let it cook until thickened, about 10 minutes.
To serve, place a generous amount of fries on a serving plate, sprinkle with cheese curds, and pour hot gravy over the top. Serve immediately.
Nutrition Facts
Calories |
11328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1106.5 g | 1419% | |
| Saturated Fat | 168.1 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 10648 mg | 463% | |
| Total Carbohydrate | 304.9 g | 111% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 21.8 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 3573 mg | 275% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 7097 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
