How to make gravy without starch or flour?

Question

I know, sounds like trying to make bricks without clay, doesn't it?

But seriously, I have a dinner guest in a few weeks who has an allergy to any type of floury or wheaty starch, so I need to know what kinds of substitutes can be used.

Will it just mean skipping on the gravy in her case?

Answer 1

Celiac? So you need a wheat free gravy.



Gluten Free Herb Gravy



2 cups water

2 tablespoons butter or margarine

1 tablespoon chicken bouillon (or 3 cubes)

½ teaspoon onion powder

½ teaspoon salt

dash of sage

dash of thyme

dash of pepper



Heat ingredients in a saucepan. Whisk together 2T cornstarch + ¼ C cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1 minute to thicken. Makes 2 cups.



or



GLUTEN-FREE GRAVY



1/4 cup unsalted butter

1/4 cup sweet rice flour

2 cups chicken/beef stock (or juices from the roasted meat)

salt and pepper to taste



Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour let it cook in the pan for two to three minutes, stirring all the while until it has a tinge of brown.



Slowly, in small amounts, add the stock/juices, whisking the mixture vigorously until all the liquid has been absorbed. Continue to do this, in small drizzles, until it liquified into gravy. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste.

Answer 2

How To Make Gravy

Answer 3

you will need some stock to do this, either home made or those new ones on the telly[marcopierre white ads]

roast your meat on top of a couple of sliced onions, when cooked whack in a good splash of wime to deglaze the crusty bits from the roasting tin,

sieve this into a clean saucepan,pushing and squidging the onions thru the sieve with a spoon.

add your stock to the sauce pan, whack up the heat and reduce by about a third, whisk in a dollop of cold butter, [this will help thicken and gloss the gravy]

hope this helps!



watch out if you are buying in stock, you will have to make sure it is gluten free!

Answer 4

no you dont need to skip the gravy...



you can actually use a cream of mushroom soup with any drippings from what you are cooking and some milk or water to thin it just enough.....



check out a powdered gravy mix ( check in ingredients. it should be ok to use) all ya gota do is just ad water....i usualy add 1/2 water 1/2 milk for where they say water it makes it nice an creamy....





or you can ask them about cornmeal if that affects them...it gives gravy a diff flavor but its still good.





or even ask them how they prepare gravy in their home...if its not to hard...go with that way....





hope this helps you a little bit.

Answer 5

Use rice flour



2 cups turkey or chicken

Chicken broth

1/2 cup rice flour

Salt



After removing turkey from the broth, bring chicken broth to a boil and then slowly work in the rice flour, stirring continuously. Add salt to taste and let cook until correct consistency is reached, adding more rice flour as needed.

Answer 6

I agree you dont need to do without..just find some alternative..powderd gravy mix is always good mix with a cream soup....

Answer 7

Who said gravy needs starch? You could just make a thinner gravy and that way would be safe. If you need it a little thincker could try using a can of creamed soup or maybe adding a little mashed potatoes.

Answer 8

use corn starch... no wheat in it.



whisk together 1/4 cup of COLD water w/ about 3 Tbsp of cornstarch, then whisk into boiling pan juices/stock/turkey drippings. Let boil 1 minute to cook, remove from heat. Gravy is done, thick, and gluten-free.



arrowroot powder is also gluten-free, but a little harder to find than cornstarch.

Answer 9

You can simply just cook the jus down until is near gravy consistency, then add a couple pats of butter to and swirl the pan slowly (helps to thicken and enrich the sauce). This is the way gravy is made in finer restaurants.

Answer 10

Is he/she allergic to CORN? Use corn starch. Dissolve 1 tsp. corn starch in 1/4 cup cold water. Gradually, stir it into your turkey drippings as you heat.



If you make a creamy gravy, that might be OK tasting too.

Stir 1/4 cup heavy cream into your turkey drippings, add in seasonings and cook on medium heat, simmering, for about 5-7 mins.

Answer 11

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Answer 12

How To Make Gravey

Answer 13

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corn starch.

Answer 14

make your gravy stock and thicken with arrowroot ( with thicken to a clear sauce) or whisk unsalted cold butter into it off the heat once it has boiled.

Answer 15

can they eat potato starch? if so, a little smash powder will thicken your gravy.... slurp...

Answer 16

The simplest way would be to add heavy cream to your stock and then let the whole thing reduce down to the thickness you prefer.