It’s All Gravy: Boston Market Goes Gluten-free

Chalk up one more victory for the, “Does there REALLY have to be gluten in there?” brigade.

Boston Market has a good selection of gluten-free choices, which you already know if you’ve perused the back section of your gluten-free restaurant guide.

In my pre-diagnosis, pre-teen years we often stopped at Boston Market for a snack between school and evening extra-curriculars. I loved the macaroni and cheese, and of course like any kid I was a big fan of white meat chicken topped with gravy.

Now the mac and cheese is obviously not gluten-free, and the chicken’s been fine for celiacs all along. But the gravy? Remember when we talked about all the foods that taste better without gluten, and we called out gravy specifically?

Boston Market finally agreed.

Starting in February, Boston Market’s chicken gravy will be reformulated gluten-free. The gravy’s been undergoing some changes for the past few months; in addition to this happy change, it’s also got 50% less sodium.

The shifts in recipe are part of a larger Boston Market effort to address special diets and healthier lifestyles. They’re cutting sodium where possible, and introducing a set of options with fewer than 550 calories for those of us watching our numbers.

Cross-contamination remains a concern, as at any restaurant – but several of these new changes are coincidentally beneficial to celiacs. For example, two new sides happen to be gluten-free: Mediterranean Green Beans and Garlicky Spinach.

If you’ll be taking a visit to Boston Market to check out their gluten-free options, you might want to bring along this coupon for $1 off. When you go, let us know how the gravy tastes!

12 thoughts on “It’s All Gravy: Boston Market Goes Gluten-free”

  1. I also can’t eat corn or beans so it would be nice to know what Boston Market does have in their gravy. I guess I could call them!

  2. GF cornbread, for Julie: Julie use Quaker Yellow Corn Meal; and do not use flour. My wife has be Celiac since 1998. I started making corn bread for my mother when I was 12, and I NEVER used any flour, Just buttermilk, egg, baking power, soda, corn meal, salt, oil in pan and pre heat to 500, put mixture in hot pan and cook 15 minutes. Then enjoy.

  3. I agree making cornbread is easy, but I too called Quaker and got the response that it was not GF. Bob’s Red Mill has a GF version that I like.
    I think Julie was voicing what we all feel. We wish we could have bread or muffins at a restaurant. My favorite restaurant has bean soup that is GF, but comes with a corn muffin I can’t eat

  4. For Julie
    The Wholesome Foods Bakery in Dallas has wonderful cornbread! They make everything there on the premises and it is all wonderful. They are off of Buckner near Casa Linda Shopping Center.

  5. I use 1 cup of Bob’s Red Mill Mighty Tasty GF Cereal for the corn meal, and 3/4 cup white rice flour for my corn muffins and friends and family love them!
    The cereal makes for a more grainy muffin.

  6. To: Thomas Moore, Your corn bread sounds good, can you give the exact measures for the recipe. I would like to try it. I have tried several different GF mixes and they are OK, not much to brag about. Would like to try yours. Thanks

  7. Boston Market also sell frozen entrees and sides in the frozen food sections of many supermarkets. Will some of these be gluten free also?

  8. My family and I enjoy the GF corn bread from Whole Foods Market. It’s delicious warmed in the microwave or oven. I recently tried their GF pie crust and it was great. Both items can be found in the gluten-free section of the freezer.

  9. This is NOT true. Boston market’s poultry gravy is NOT gluten free as of June 29, 2011. According to their website, it is marked as having gluten.

  10. I was pretty happy when I learned Boston Market had gluten free meals. The first few times, I was okay. But, since then, I’ve been “glutenized” three times. I guess its the cross contamination. It’s such a shame because it was the only take – out I could find. The employees of restaurants need to be educated on exactly what happens when there is cross contamination, but even the managers aren’t aware of this in most restaurants. If you sell gluten free meals and advertise this, you need to take it seriously and watch out for your customers health.

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