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How to Make Perfect Gluten Free Gravy
Sure, you can make gravy with corn starch or any number of gluten-free flours, but the taste and especially texture is always something just short of gravies remembered that were cooked traditionally with a roux of wheat flour.
Until now, that is.
Glutinous (sticky) rice flour is the secret weapon to great gluten free gravy!
It gives a perfect texture, smooth, thick and rich and with the addition of a couple of spoonfuls of sherry at the end, the taste is indistinguishable from gravies made from flour.
For those of you that have good gravy technique and a trusty recipe at the ready already - read no further. Go out and buy a 2$ bag of glutinous rice flour and get down with some great gravy.
For those of you that aren’t sure how to make a gravy, here are some basic instructions that’ll get you started
Gluten Free Gravy Recipe
- The drippings and fat from one roast pork, beef, chicken or turkey etc.
- 1 and ½ Tbls or so of glutinous rice flour
- 1-2 cups of stock (use a stock that matches the meat – so for roast beef, use beef stock, for roast chicken, use chicken stock, for roast pork, use chicken or vegetable, for turkey, use turkey stock or chicken stock…you get the idea!). You need about 2 cups of liquid in total, so use whatever drippings you get from the roast and supplement these with stock to come to a total of 2 cups
- 2 Tbls of dry sherry
- Salt and pepper to taste, if needed
- Once you’ve taken your roast from the oven, take the roast out of the roasting pan and reserve covered while you make the gravy
- Pour off all but a couple of TBLS of the fat and juices that remain in the roasting pan. If you have a gravy separator, now’s the time to use it, but otherwise, just pour the hot juices into a tallish and narrow container so that the fat will rise to the top for removal (I use a tall glass).
- Once the fat rises to the top, use a spoon to skim it off, leaving only the juices.
- Add enough stock to the juices to get 2 cups of liquid in total
- Place the roasting pan over a heating element set to medium. As soo as the couple of Tbls of fat left in the pan start to sizzle, sprinkle in your Tbls and half or so (one really good heaping Tbls) of sticky rice flour all over the roasting pan.
- Use a whisk or a couple of forks and stir vigorously to combine the flour into the hot fat. Keep stirring the paste that emerges for a minute or so, or until the paste takes on a light brown coloration.
- Once the flour has browned a bit, add in about ¼ of the stock/drippings and stir this vigorously with the paste (roux) until it’s well combined. Once this happens, add in the rest of the stock and bring it all to a boil over the heat, continuing to stir.
- Once boiling, add in the 2 Tbls of dry sherry and let the gravy simmer away for about 2 minutes.
- At this point, the gravy should be thickened. Taste for seasoning and add salt and pepper if necessary.
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