IGF November - 24 - 2011 Recipes, Thanksgiving5 COMMENTS

With gravy packet mixes full of wheat, I’ve found myself wondering how to make gluten free gravy with no meat drippings. So I started experimenting a little and here is what I came up with.

I especially like that all these ingredients are kept on the shelf until needed, so I always have what I need on hand when a gravy emergency occurs.

Ingredients:

1 can (14.5 oz) chicken broth (or beef for beef gravy)

1 teaspoon Western Family Bouillon Granules

1/4 teaspoon pepper

1/8 teaspoon onion powder

 

3 tablespoons cornstarch

1/2 cup milk (or milk substitute)

 

Directions: 

  1. In medium saucepan combine broth, bouillon, pepper and onion powder.
  2. In a cup combine cornstarch and milk. Stir well to remove all lumps.
  3. While heating on medium heat, add milk and cornstarch mixture into broth mixture, stirring constantly until it boils and thickens. Keep covered until ready to serve.

5 Responses to “No-Drippings Gravy”

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    Lisa
    July 8th, 2013 at 3:15 pm

    What can I use if allergy to corn

    IGF
    July 27th, 2013 at 7:30 am

    I haven’t experimented a lot, but I have heard that tapioca or sweet rice flour work really well for thickening. They may thicken at a lower temperature, so start out with cold water and keep it stirring as you heat on medium-low, or use them in a roux. You can also try almond flour or ground flax seed, I hear they work well.

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