Recipes for gravy???

Question

gluten free gravy recipes?

Answer 1

Gluten Free Gravy

1 cup chicken, beef or vegetable broth (or 1 cup water and a boullion cube or granules)

1 T cornstarch

salt and pepper to taste

In a small saucepan, dissolve the cornstarch in the broth.  Add  the salt and pepper.  Bring to a boil over medium high heat  and continue to cook, whisking constantly until thickened.

This produces a glossy gravy.

Answer 2

If you have the juices from the meat (like if it's a roast or something), drain off most of the fat and transfer all the flavorsome brown bits and the bit of fat that is left to a small saucepan. Otherwise melt a 1 inch (2.5cm) cube of butter or margarine (butter is healthiest, as it doesn't turn to trans fat when heated). Add about a tablespoonful of rice flour, and mix up well with a whisk. Heat over a gentle flame, stirring around with the whisk until its well mixed up.

Pour 2-3 tablespoons of boiling water into the drippings pan (if there is one), stir it round to get the last bit of flavor from it, and pour that liquid into the saucepan. Mix together well, you should have a fairly stiff paste. Add one or two gluten free stock cubes and mash up with the whisk. Add enough water (hot or cold) to make the quantity you need, and a good pinch of some herb. For chicken I generally use rosemary, which also goes well with lamb. For pork, sage is the normal choice, and for beef, thyme. Feel free to experiment with different herbs.

Bring the gravy to a boil, stirring with the whisk to make sure it doesn't turn into a pan of liquid on top of a lump of cooked rice flour. When it boils, it's done. Turn off the heat and transfer to your jug.

Answer 3

2 1/4 c chicken broth (or homemade chicken stock), divided

2 Tbsp millet flour or white rice flour, plus more if necessary

3-4 sprigs fresh thyme, or 1 Tbsp dried

several leaves fresh sage, or 1 tsp dried

salt and pepper

Preparation:

In a small saucepan, bring 2 cups chicken broth or stock to a boil over medium-low heat. While broth is heating, combine remaining broth with 2 Tbsp millet or rice flour in a small bowl or mug. Stir thoroughly, adding more flour as necessary until you have a thick slurry (a really thick liquid) that's still pourable.

When broth in pan starts to boil, reduce heat to low and slowly add the flour-broth mixture and the herbs. Season generously with salt and pepper. Stir constantly for a few minutes to ensure that lumps don't develop. Gravy should be bubbling gently; if it isn't, raise or lower heat as necessary. Cook to reduce to desired consistency and thickness. Taste for salt and pepper and adjust as necessary.