Gravy?

[EddieJP125]

can anyone give me a gluten-free gravy product or recipe? thanks~

[darlindeb25]

make gravy the same way now as you did before--just use potato starch or tapioca starch to thicken instead of regular flour--at least i think this is how deb

[tarnalberry]

or cornstarch. I grew up in a family that used cornstarch in the juices from chickens/turkeys and I didn't know for the first decade and a half of my life that anyone would use wheat flour. other family members used it once, and I don't think it tastes nearly as good. ;-)

[dkmb]

Another good thickener is arrowroot. You can find it in most any grocery and often cheaper in Asian markets.

DK

[cdevane]

I recently found Mayacama's gravy mixes in my co-op that are all gluten free. I find they have a little more flavor than making it from scratch.

I also had good sucess by adding a bouillon cube to my meat juices, then adding corn starch for the old fashioned version.

[mommida]

Divide the meat juices from the fat. You usually want at least 2 cups. If you don't have enough use broth, boullion to make broth, wine as liquid. Place the meat juices into a frying pan. Add salt and pepper and any other spices you prefer. You are going to heat this to a boil, but take a small amount of warmed liquid and put in a covered plastic container. Add cornstarch ( get the amount by the box directions of how much liquid you have) to the liquid and cover tightly. Take a dish towel and wrap around the container. Shake container to remove all lumps. When the liquid has reached a boil, slowly add the cornstarch mix. Stir constantly. You will see and feel it thicken. Remove from heat. Some people like to strain gravy through a seive. Strain before serving.

I am planning on adding a 1/2 teaspoon of xanthan gum to the cornstarch mixture for extra thickness. Has anyone tried that before?

Laura