Archive for November 8th, 2012

 

Amy Fothergill

Gluten Free Gravy Recipe

November 8th, 2012 by Amy Fothergill


If you think making homemade gravy is harder than the SAT’s, think again.

Instead of using a gluten-based roux (butter and flour), start using slurries.

A slurry is a combination of a starch and cold water (equal parts) which are mixed into a hot liquid like chicken or turkey broth.

The ratio that I use which seems to work well is: (more…)