Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):
    GliadinX

    Celiac.com Sponsor (A1-M):
    GliadinX

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Making Gravy

squirmingitch

Recommended Posts

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

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Little Northern Bakehouse
Holidaily Brewing Co.

Celiac.com Sponsor (A8-M):
Tierra Farm

Skylark Collaborator
Skylark
Posted

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

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.

squirmingitch Veteran
squirmingitch
Posted
  • Author

Thank you gals.

Mizzo Enthusiast
Mizzo
Posted

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

squirmingitch Veteran
squirmingitch
Posted
  • Author

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

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.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Food for Life
Little Northern Bakehouse

Celiac.com Sponsor (A8-M):
Food for Life

squirmingitch Veteran
squirmingitch
Posted
  • Author

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

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.

mbrookes Community Regular
mbrookes
Posted

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

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):
    Little Northern Bakehouse
    Lakefront Brewery


    Celiac.com Sponsors (A17-M):

    Food for Life


  • Recent Activity

    1. CJF
      - CJF replied to CJF's topic in Traveling with Celiac Disease
      4

      European travel with Celiac Disease

      Safely home from my recent trip to the UK. I had zero gut issues while traveling around this pretty country. Our tour leader was very good at making sure the 2 of us with gluten issues on our tour were well taken care of. We often got our meals before the rest of the group and adaptations to the menu for us were well thought out and very tasty...
    2. Oldturdle
      - Oldturdle replied to CeliacPI's topic in Related Issues & Disorders
      7

      Lymphocytic Colitis with Celiac

      I am 73 years old and was diagnosed with Celiac disease, and started the gluten free diet 4 years ago. This past spring, I experienced sudden onset diarrhea, which was persistent for several weeks, before I had a colonoscopy. I was told my colon looked normal, but the biopsy showed microscopic lymphocytic colitis. I was asked at that time if I was still...
    3. Scott Adams
      - Scott Adams replied to maryannlove's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Yasso frozen yogurt bars - be careful

      Thanks for sharing this! Talk about frustrating! It is complicated enough to try to keep track of which products are safe, but the concept of the same product sold at 2 different stores--one that is certified gluten-free and one that isn't--that is exactly why having celiac disease is still so difficult, and it is so easy to make mistakes!
    4. Scott Adams
      - Scott Adams replied to cristiana's topic in Traveling with Celiac Disease
      1

      UK Visitors: Award Winning Flapjackery in the West Country (and Chichester, West Sussex)

      It's great that this business has celiac disease awareness and uses gluten-free oats! I wish more restaurants would make such simple changes, for example if Asian restaurants switched to using gluten-free soy sauce, many (but not all!) risks would be eliminated for lots of their dishes. My daughter works at a Vietnamese restaurant where the owner is keenly...
    5. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Frustrated

      It sounds like you’ve been doing everything right—strictly avoiding gluten, managing food allergies, and advocating for yourself—yet you’re still dealing with severe pain, exhaustion, and other debilitating symptoms. The fact that your colonoscopy came back clear after 31 years gluten-free is a testament to your diligence, but it doesn’t erase the very real...
  • Celiac.com Sponsor (A19):
    Little Northern Bakehouse


  • Member Statistics

    • Total Members
      130,414
    • Most Online (within 30 mins)
      7,748
    Debbie Keating
    Newest Member
    Debbie Keating
    Joined
  • Celiac.com Sponsor (A20):
    Authentic Foods

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):
    GliadinX


  • Celiac.com Sponsor (A21):
    Lakefront Brewery


  • Upcoming Events

  • Posts

    • CJF
      European travel with Celiac Disease

      By CJF · Posted

      Safely home from my recent trip to the UK. I had zero gut issues while traveling around this pretty country. Our tour leader was very good at making sure the 2 of us with gluten issues on our tour were well taken care of.  We often got our meals before the rest of the group and adaptations to the menu for us were well thought out and very tasty. I just wish restaurants here in the USA took as much pride in making food that everyone can enjoy. Many of the hotels and pubs we ate at had numerous options that were safe for us with wheat/gluten restrictions to eat.  
    • Oldturdle
      Lymphocytic Colitis with Celiac

      By Oldturdle · Posted

      I am 73 years old and was diagnosed with Celiac disease, and started the gluten free diet 4 years ago.  This past spring,  I experienced sudden onset diarrhea, which was persistent for several weeks, before I had a colonoscopy.  I was told my colon looked normal, but the biopsy showed microscopic lymphocytic colitis.  I was asked at that time if I was still experiencing the diarrhea, and when I said yes, I was prescribed an 8 week course of Budesonide, which included the weaning off phase.  Budesonide is a steroid, but it is allegedly specific for the bowel, and has very few systemic side effects.  I must say, I experienced no side effects, except a couple little spots of persistent psoriasis...
    • Scott Adams
      Yasso frozen yogurt bars - be careful

      By Scott Adams · Posted

      Thanks for sharing this! Talk about frustrating! It is complicated enough to try to keep track of which products are safe, but the concept of the same product sold at 2 different stores--one that is certified gluten-free and one that isn't--that is exactly why having celiac disease is still so difficult, and it is so easy to make mistakes!
    • Scott Adams
      UK Visitors: Award Winning Flapjackery in the West Country (and Chichester, West Sussex)

      By Scott Adams · Posted

      It's great that this business has celiac disease awareness and uses gluten-free oats! I wish more restaurants would make such simple changes, for example if Asian restaurants switched to using gluten-free soy sauce, many (but not all!) risks would be eliminated for lots of their dishes. My daughter works at a Vietnamese restaurant where the owner is keenly aware of celiacs, and he has made the switch to gluten-free soy and fish sauces. 
    • Scott Adams
      Frustrated

      By Scott Adams · Posted

      It sounds like you’ve been doing everything right—strictly avoiding gluten, managing food allergies, and advocating for yourself—yet you’re still dealing with severe pain, exhaustion, and other debilitating symptoms. The fact that your colonoscopy came back clear after 31 years gluten-free is a testament to your diligence, but it doesn’t erase the very real struggles you’re facing daily. It’s concerning that previous doctors dismissed your celiac diagnosis, and now you’re left fighting for validation while dealing with unexplained symptoms like eye pressure, skin issues, and relentless pain. Menopause and long COVID may be complicating things further, making it even harder to pinpoint...
×
×
  • Create New...