Help With Sauces & Gravies
Posted 18 October 2011 - 12:42 PM
Posted 18 October 2011 - 01:28 PM
The disadvantage is that you have to freeze it, and it's a little lumpy itself (doesn't have all those additives in it.)
The advantages are that it's high protein, low glycemic and low carb. I use nutsonline.com, they're great. There are other sources on line too, but I haven't tried them.
Hope that helps. Even before I developed a corn intolerance, I never cared for the sheen and texture cornstarch added to gravies, sauces and pudding.
Rice flour might work too. I have better results when I mix rice flour with the water or stock ahead of time and let it rest awhile, that seems to reduce the grittiness.
There's arrow root too. It works about the same as corn starch in proportion to corn starch, and is inexpensive at oriental or indian stores, if you have them where you live. If not, I think health food stores carry it.
As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!
Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.
Posted 18 October 2011 - 01:32 PM
I use cornstarch to thicken my gravy & sauces (for like orange chicken) but when it cools it's a solid lump that won't go back to liquid.
I know exactly what you are talking about . . . I call it gravy-jello
I just use my standard gluten-free flour mix that I use in my baking and make gravy like I did before. Turns out fine. I think just about any gluten-free flour would work, you don't have to have a mix of flours since you are just using it for thickening. I use my mix just because that's what I have handy.
Experience is what you get when you didn't get what you wanted.
Posted 18 October 2011 - 02:33 PM
haha yes, jello gravy is right! XD
Posted 18 October 2011 - 03:38 PM
gluten-free since June, 2011
It took 3 !/2 years but my intolerances to corn, soy, and everything else (except gluten) are gone!
Life is good!
Posted 18 October 2011 - 09:30 PM
But I use cornstarch (reduced amount) in all my sauces that call for a flour roux. But this is what I do:
The directions for cornstarch say to use half the amount of cornstarch as the recipe indicates for flour.
For example, if a recipe calls for 1/4 cup (which is four tablespoons) of flour, i use two tablespoons of rice flour plus 1 tablespoon of cornstarch. Most "white sauce" recipies (like roux, gravy, cheese sauce etc) say to melt butter or oil, add the flour and then add the broth or milk. I add the cornstarch to the liquid when it's cold in a measuring cup. Then in a separate pot, I melt the butter and add the flour (I use rice or garbanzo but almost any flour would work) and mix. Then when bubbly, I add the liquid/cornstarch mixture and stir until smooth.
I find that this gives the best taste and texture but is still thick like a wheat-flour base would be.
Son, age 18, previously delayed growth 3rd percentile weight, 25th percentile height (5'3" at age 15). Negative blood work. Endoscopy declined. Enterolab positive 3/12/08. Gene results: HLA-DQB1 Molecular analysis, Allele 1 0201 HLA-DQB1 Molecular analysis, Allele 2 0503 Serologic equivalent: HLA-DQ 2,1(Subtype 2,5) Went gluten-free, casein-free 3/15/08. Now 6'2" (Over six feet!) and doing great.
"Great difficulties may be surmounted by patience and perseverance." Abigail Adams (1744-1818) 2nd First Lady of the United States
Posted 18 October 2011 - 10:21 PM
Posted 19 October 2011 - 10:17 AM
Not sure where you live but Whole Foods sells Gluten Free Gravy Mix.
I use cornstarch to thicken my gravy & sauces (for like orange chicken) but when it cools it's a solid lump that won't go back to liquid. Is there some kind of alternative? Or am I doing something wrong? I'd like to have 'normal' gravy again. LOL
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