Gluten free gravy

Bruccall
  • Posted by: Bruccall
  • February 12, 2013
  • 1608 views
  • 6 Comments

6 Comments

cratecooking February 13, 2013
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.
 
jsdunbar February 13, 2013
We made am excellent gravy at Christmas using Bob's Red Mill potato flour for the roux, browning it as we usually do four.
 

Voted the Best Reply!

pierino February 12, 2013
Unless you or the people you are cooking for are truly celiac there really is no reason to worry about flour. "Gluten Free" is the pandemic of the moment. Arrowroot will give you some gloss but corn starch is a better thickener.
For people who are truly celiac this is real issue but for everyone else it's just a rather nonsensical fad.
 
FutureChef February 12, 2013
Arrowroot
 
Bruccall February 12, 2013
Rice flour
 
sexyLAMBCHOPx February 12, 2013
http://food52.com/recipes/7751-herb-gravy
 
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