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Making Gravy

squirmingitch

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squirmingitch Veteran
squirmingitch
Posted

What's the best thickening for broth or meat juices to make gravy? I have never cared for constarch used to make gravy.

Potato starch?blink.gif

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Skylark Collaborator
Skylark
Posted

I like arrowroot starch. I could never get potato starch to work without clumping.

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cahill Collaborator
cahill
Posted

I have used potato starch and it works well for me. It taste excellent , but if I am rotating nightshades I use rice flour.

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squirmingitch Veteran
squirmingitch
  • Author
Posted

Thank you gals.

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Mizzo Enthusiast
Mizzo
Posted

I recently started using superfine brown rice flour and it works great.

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squirmingitch Veteran
squirmingitch
  • Author
Posted

Interesting Mizzo. I never heard of superfine brown rice flour. What is the brand & where do you get it?

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Cathey Apprentice
Cathey
Posted

I was using Bob's rice flour but found King Arthur all purpose much better not as grainy. I use gingersnap cookies for sauerbraten.

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squirmingitch Veteran
squirmingitch
  • Author
Posted

Thanks! I have been using BRM also but just am not happy with it.

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kitgordon Explorer
kitgordon
Posted

I use Better Batter flour. It does clump a little (the xantham gum, I suppose) but tastes SO much like what I used to make.

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mbrookes Community Regular
mbrookes
Posted

I use Williams-Sonoma cup-4-cup. It works just like wheat flour and has no off taste.

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