A stand-up pouch of Merchants Southern Style Gravy Mix, 150g, on a light blue background with a soft reflection below. The packaging is brown kraft paper with black and beige graphics.

Gluten Free Southern Style Gravy

£4.50
Sale price  £4.50 Regular price 
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A stand-up pouch of Merchants Southern Style Gravy Mix, 150g, on a light blue background with a soft reflection below. The packaging is brown kraft paper with black and beige graphics.

Gluten Free Southern Style Gravy

£4.50
Sale price  £4.50 Regular price 
Vegetarian
Vegan
Gluten Free

Bring bold, comforting flavour to your meals with this rich, peppery Southern-style gravy which is perfect for everyone to enjoy. With its smooth, velvety texture and savoury taste, it’s the ideal companion for chicken, chips, and family favourites.

Perfect for pouring, dipping, or drizzling, it adds a delicious finishing touch to both everyday meals and special treats. Suitable for vegetarians, it’s a versatile crowd-pleaser the whole family will love.

Certified Gluten Free Code: GB-212-009
Preparation
  1. Mix 50g of gravy powder with 100ml of cold water until it is smooth with no lumps.
  2. Put 400ml of water into a saucepan, bring to the boil and stir in the mix.
  3. Return to the boil and simmer for 1-2 minutes.
Certification

Body: Coeliac UK

Code: GB-212-009

Ingredients

Modified Maize Starch, Rice Flour, Salt, Maltodextrin, Vegetable Oil (Palm), Flavour Enhancers (E621, E635), Onion Powder, Flavouring, Sugar, Ground White Pepper, Ground Black Pepper, Colour (Caramel Powder), Rapeseed Oil, Garlic Powder, Natural Flavouring (Salt, Sage Extract), Coarse Black Pepper.

For Allergens see ingredients in ‘Bold’ and UPPERCASE

Nutritional Information
Typical Values Per 100g as sold Per 100ml as consumed
Energy (kJ) 1391 126
Energy (kcal) 329 30
Fat 5.7g 0.5g
of which saturates 3.4g 0.3g
Carbohydrate 65g 5.9g
of which sugars 2.3g 0.2g
Protein 4.3g 0.4g
Salt 16.2g 1.5g
Portion Size/Quantity

50g southern style gravy mix makes approximately 500ml, suitable for 4-5 servings.

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