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Gluten free gravy

asked by Bruccall over 2 years ago
6 answers 895 views
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sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added over 2 years ago

http://food52.com/recipes...

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added over 2 years ago

Rice flour

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added over 2 years ago

Arrowroot

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added over 2 years ago

We made am excellent gravy at Christmas using Bob's Red Mill potato flour for the roux, browning it as we usually do four.

25438297-7c5f-449f-85c8-6d14e78bbcc4.susan.streit
boozeandsusan

Susan is a Recipe Tester for Food52

added over 2 years ago

Cornstarch or arrowroot is a great substitute for flour when thickening a gravy. If you're following a traditional gravy recipe, replace the flour with half as much cornstarch. You can always add more. Cornstarch works best when it is combined with a small amount of COLD liquid (broth, stock, water, etc). This is called a slurry. Mix the slurry with a whisk or fork to break up any lumps. Add the slurry to rest of your liquid and or pan drippings and bring to a simmer. While it simmers, the raw flavor from the cornstarch will cook off and the mixture will thicken in to gravy.