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.
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)
- In medium saucepan combine broth, bouillon, pepper and onion powder.
- In a cup combine cornstarch and milk. Stir well to remove all lumps.
- 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.