Normally, I’m not a gravy kind of gal. However, on occasion, I do like a splat with my mashed potatoes. I’ve been gluten-free since mid February, I was thinking of different ways to make a gluten-free gravy. Thankfully, I didn’t have to think too hard. Shauna has a wonderful recipe on her blog, and the resulting gravy is perfect. It’s rich, smooth and darn delicious. The color of the gravy is a lot paler than I would have liked, and that was after I tried to darken it with a little wheat-free, sweet soy sauce.
Base line: if you would like to have a gravy, which is gluten-free, and don’t really care if it’s a little anemic in color, then this is your recipe! The gravy can also be adapted to be vegetarian, by simply using a good vegetable stock.
Adapted from Gluten Free Girl: gluten-free gravy
- 30 g (2 tablespoons) salted butter
- 2 tablespoons glutinous rice flour (also known as sweet rice flour)
- 240 ml (1 c) stock, warmed
- wheat-free sweet soy sauce, as needed (optional)
- salt and pepper, to taste
1. Melt the butter in a small saucepan over medium-low heat until half melted. Stir in the glutinous rice flour, until evenly blended.
2. Add the warmed stock, about 1 tablespoon at a time, whisking vigorously until smooth after each addition. Continue this procedure until the sauce is really thick, then whisk in the remainder of the stock. Let simmer for about 1 minutes, stirring occasionally.
3. Add a few drops of soy sauce, if using, then adjust the seasoning with salt and pepper. Enjoy!