1 tbsp vegetable oil
1 onion, chopped small
1 heaped tbsp rice flour
3/4 pt (430ml) water
1 heaped tbsp yeast extract
1. Heat the oil in a saucepan. When hot, add the onions and fry at a very low heat for about 20 minutes until golden. Add the flour and fry gently for 1 minute.
2. Add the water and yeast extract, whisking constantly. Bring to the boil, stirring occasionally. Simmer until it starts to thicken. Add more water if required.
3. Add a few shakes of tamari and then liquidise.
Variations - mushroom gravy. Add a few sliced mushrooms halfway through cooking the onions.
Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.