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Gluten free gravy

asked by Bruccall almost 4 years ago
6 answers 1019 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 4 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

Rice flour

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

Arrowroot

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 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 almost 4 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.