I have to admit, it has taken me most of my adult life to learn how to make plate-licking gravy. For some reason, I never quite got the concept until very recently.
Making gluten-free gravy is the same as making regular gravy. It is not any more difficult if you follow my method. If you have never been able to make amazing gravy before, I am going to break it down step-by-step for you. I am also including a short video.
I used this method to make amazing gluten and dairy free applesauce gravy from my applesauce crockpot pork chops recipe.
There is only one thing you need to remember to make gravy: 1-1-1
One tablespoon fat- One Tablespoon flour-1 cup liquid
It’s easy to increase or decrease the amount of gravy, just add or divide by the cups of liquid. So to make 2 cups, it would be 2-2-2 and so on. Half a cup is 1/2-1/2-1/2. DO NOT increase or decrease the amount of fat or flour. They must be equal to make the roux.
To make one cup of gravy, you will need:
1 Tablespoon of dairy free spread (if you want to, you can use butter or margarine if you are not dairy free)
1 Tablespoon of white or brown rice flour
1 cup of chicken or beef broth, or cooking liquid (this is optimum if you have it)
Salt, pepper and herbs of choice
1 large skillet or saucepan
large spoon or ladle
gravy boat (if desired)
Heat your skillet on medium heat
Melt your fat of choice until it bubbles, but be careful not to burn it.
Sprinkle the rice flour evenly over the melted fat.
Whisk the flour and fat together, until there is no flour remaining. You want to make a roux to thicken the gravy. A roux is just a mixture of flour and fat used to make sauces and gravies. Once you master making a roux, the possibilities are endless. This is a key step, and absolutely necessary. If the roux burns, throw it out and start over
If you want to incorporate onions or mushrooms, cook the onions or mushrooms in the fat first, then sprinkle the rice flour over the cooked vegetables. Proceed to Step 3.
You want to measure out one cup of broth. If the broth is not already warm, heat it in a glass measuring cup in the microwave for one minute.
Slowly pour the broth over the roux, about half at a time, and whisk, whisk, whisk. This is really important. You want to incorporate the broth into the roux and smooth any lumps.
Slowly add the rest of the broth, and keep whisking. The gravy will begin to thicken. If the gravy is too thick, thin it out with water or broth, one teaspoon at a time. If it is too thin, you can sprinkle additional rice flour into the gravy a teaspoon at a time, to thicken it.
At this stage, you want to add your herbs, spices and salt and pepper to your taste.
Simmer the gravy for a minute or two to remove the raw flour taste.
If you want to darken your gravy you can add Gravy Master
GravyMaster® does not need to be refrigerated, store in a cool dry place.
CARAMELIZED SUGAR, CARAMEL COLOR, WATER, HYDROLYZED SOY & CORN PROTEIN, APPLE CIDER VINEGAR, SALT, SPICES (ONION, CELERY, PARSLEY AND GARLIC).
CONTAINS SOY. PRODUCED WITH GENETIC ENGINEERING.
NO MEAT. GLUTEN FREE.
Pour your gravy into a heated gravy boat (fill with hot water for about five minutes, then dump out the water)
Enjoy and pat yourself on the back!
That’s it! It is not as complicated as you might think. The next time you cook a pot roast in your Crock-Pot, don’t throw out that flavorful cooking liquid! Make amazing gravy and surprise your family.
Please contact me with any questions.