Yes, I finally have a gluten free gravy recipe. It has taken over a year to understand how all these flours and starches work to make this happen, and even then, the ultimate recipe is because I made an oops one day. How much of my success do I owe to what appear to be oops in life?
Gravy is a pretty basic thing. I started working on it last September. And had only medium success. I could get it to thicken, but getting it to stay thick was not quite so easy.
I tried using a roux. I tried just using starch – corn – arrowroot – tapioca – nothing really worked fully. I even tried kudzu root. I thought it would never happen. Often I would have a lovely delicious gravy that would loose it’s structure on the second reheat.
I was working a few weeks ago with a cheese sauce. I was also working on testing our gluten free flour blend. Instead or turning to the right and shaking the flour blend over some chicken, I turned to the left and I shook it over my finished cheese sauce. Not what I had intended.
I stirred it into the cheese sauce, poured the sauce over my broccoli and put it in the oven. What I got out was a very thick cheese sauce – similar to one with a flour base. It made me think. It made me think alot.
It caused me to understand something was going on with the combination of the starch and the flour that I had not seen before. I started testing, and what worked for me, was to take all the ingredients pour them in a pan and whisk until it thickened. Oh my was I a happy girl. We had our first real gravy in a year.
I have continued to test and test because, well, we have to. It reheats, it microwaves and it freezes and holds itself in all those places. Success with our Gluten Free Gravy Recipe!
Gluten Free Gravy Recipe
Gluten Free Gravy Recipe
A Gluten Free Gravy Recipe that acts like gravy. It took a while to come up with, but I am pretty confident it will work for you.
Course: Side Dish
Author: Divinely Gluten Free
- 2 cups broth of your choice
- 1 cube Edward & sons vegan broth flavoring
- 2 tbsp butter
- 1/4cup Divinely Gluten Free Gluten Free Flour Blend
- Put all cold or room temperature ingredients in a pan. Whisk together stirring nearly constantly until gravy thickens. Gravy will thicken as it heats and does not need to be brought to a full on boil.
We are big advocates of extra flavor in our gluten free food. This recipe works best with some extra concentrated flavor. We use Edward & Son’s Vegan Bouillon Cubes. We found them years ago at our favorite and now defunct Deans Natural Food Store. Now we get them from Vitacost online store. We highly recommend them. Both as a vegan gravy base (just use two more with two cups of water, instead of the broth)
Let us know how your gravy comes out!