My children like eating mashed potato with chicken gravy. I often prepare many different kinds of gravy for my family healthy meals. Since I knew that celiac disease has increasingly grown, I have changed the new way to cook gravy. Original ingredients of gravy usually include cooking juice (there are some other better choices such as chicken or beef broth), butter, salt, pepper, especially wheat flour. Gluten is the protein from wheat, barley, rye and some nuts as well as the main reason causes celiac disease and gluten allergy.
I found this gluten free gravy recipe on a website where has full of suggestion and advice for gluten free foods, gluten free recipes, gluten free diet and a lot of various useful information. In fact, we still make cake, cookie, noodle, etc without using wheat flour. Other ingredients can substitute for it. As you know, gravy is tasty because of its fat, greasiness and flavor. In this recipe, cornmeal is an excellent adaptation to substitute for wheat flour. I think it is even greater than wheat flour because cornstarch has a light sweetness and fragrant smell. In general, this gravy sauce is easy to cook. You just notice to adjust the heat after the flour turn lightly brown and stir constantly to avoid lumpy until the sauce thickens. I mostly add some cloves garlic just 30 seconds before pouring the cooking juice. In addition, I prefer spicy taste so I often mix some paprika or sometimes even chili sauce when it is warm. The final perfect gravy sauce is always golden brown, viscous and sapid. My only advice is that you should add this same delicious gravy into dishes, which contain much starch or fiber like mashed potatoes, French fries or boiled vegetables. It helps to balance flavor and nutrition as well. Try this below recipe right away and you have the no-fuss gravy. It is not only wonderful for daily favorite dishes but also promising for holiday finger foods.
- cooking juices
- 2 tablespoons butter
- 3 tablespoons cornstarch
- 1/4 teaspoon Gravy Master
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper, to taste
First, strain cooking juices through a fine mesh sieve and discard solids. Skim any visible fat from the surface of the juices and discard. Set aside strained juices. You should have about 2 1/3 cups.
Next, heat the butter over medium heat in a medium saucepan. When butter is melted and very frothy, whisk in the cornstarch and continue to cook until the mixture turns a golden brown, about 1 minute.
Then, whisk in the reserved cooking juices, the mixture will thicken as it comes to a boil. Keep whisking to prevent lumps.
Finally, add the Gravy Master, salt, ad pepper. Once the mixture has boiled and thickened, remove it from the heat. Taste and adjust seasonings if necessary.
Gluten Free Gravy