Need a little GF help for Thanksgiving - gravy

[kitten18]

What is your favorite thing to use to thicken gravy? I have cornstarch, xanthan gum, rice flour, tapioca starch, potato flour, etc. I guess I would prefer something that is as close to wheat flour thickened gravy in taste and texture as possible.

 

Thanks

[Mommee & Baba]

Cornstarch hands down! LITTLE bit at a time. I add 1 TB at a time.

[Mama Geek]

I second corn starch, potato starch would work well too though. I always use corn starch.

[Karen in CO]

I'm allergic to corn. Here is a great gluten-free gravy method. I'm using rice flour, and technique is important.

[Impish]

Cornstarch. Put it in a bowl, say, a tbsp, add 2-3 tbsp of water, mix til smooth. That way, there's no lumps or anything. Works way better, imo than adding directly to the gravy pan.

[kitten18]

Thanks.

 

 

So, now I'm thinking about pie crust. I was just going to do pie without crust but now I'm thinking I should attempt a pie crust. There seems to be a million recipes out there. Any tried and true suggestions?

 

One more thing, my pecan pie recipe calls for 1Tbsp of flour. I'm guessing it's there for thickening? Would you use cornstarch for that too or another flour/mix?

[Mama Geek]

This pie crust is really good, only down side is the number of ingredients. Scroll down to find the crust recipe.

http://glutenfreegirl.com/a-perfect-pumpkin-pie/

[In the Rain]

This is our first GF Thanksgiving. I'm using some shortcuts. I found the boxed gluten-free turkey gravy at whole foods. We'll just add turkey drippings to give it more flavor. After trying various homemade crusts I decided to try whole foods frozen gluten-free piecrust. We made a trial pie this weekend and it was good. Last week I made a pie using Trader Joe's gluten-free gingersnaps crushed into a cookie crust. That one was good too.

[gardenmom5]

we always do cornstarch. disolve it in a little cold water then add to the drippings and bring to a boil. It's much more dependable about thickening than flour.

[AK_Mom4]

Gluten-free cookies make a really good pie crust. Particularily good are the Schar Vanilla Wafers - crumble and mix with a little melted butter (to hold it together - subsitutes are fine) and press into the pie pan.

[kitten18]

This pie crust is really good, only down side is the number of ingredients. Scroll down to find the crust recipe.

http://glutenfreegir...ct-pumpkin-pie/

Thanks. I think I read that blog post a couple weeks ago when it was posted here.

 

This is our first GF Thanksgiving. I'm using some shortcuts. I found the boxed gluten-free turkey gravy at whole foods. We'll just add turkey drippings to give it more flavor. After trying various homemade crusts I decided to try whole foods frozen gluten-free piecrust. We made a trial pie this weekend and it was good. Last week I made a pie using Trader Joe's gluten-free gingersnaps crushed into a cookie crust. That one was good too.

Gah. I was at WF yesterday, I didn't think of looking for a premade crust there.

 

So, about using cookie crumbs for a pie crust. I don't think I've ever done a baked pie in a cookie crust. You just make the cookie crust, pour the pie in (thinking pumpkin pie in a gingersnap crust, I think I have a bag of TJ's GF gingersnaps) and bake as normal?

[stripe]

One more thing, my pecan pie recipe calls for 1Tbsp of flour. I'm guessing it's there for thickening? Would you use cornstarch for that too or another flour/mix?

My understanding is, if you want to use cornstarch, to replace it with HALF the amount of flour called for.

 

BTW I have also used tapioca starch (in pie) and it comes out more gel-like (think, bouncy) than the softer set of cornstarch. This was for a fresh fruit pie, not pecan.