Gravy, Wheat and Gluten Free


This gravy recipe is intended to accompany a roast or other baked food, and be prepared in the pan from that food. Keep the other food warm while preparing.

Pan juices
2 teaspoons rice flour per cup gravy
Optional: sliced onions, garlic, mushrooms.
If needed: Stock liquid or powder, worcestershire sauce, soy sauce

Skim excess fat from pan, and reserve pan juices.
Add optional ingredients and saute until soft and coloured.
Mix starch or flour with a small quantity of water until smooth.
Return pan juices, add water and flour or starch mixture to desired quantity of gravy.
Scrape all solids from base of pan and mix into gravy. Keep stirring the gravy regularly over a low to medium heat.
Taste for flavour, if lacking in taste add stock, soy sauce or worcestershire sauce.
Once thickened, strain through seive into gravy boat and serve.


~ by aadbro on January 5, 2007.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: