Help with GF gravy please

[Susan C.]

Hi and Happy Thanksgiving,

 

I have homemade chicken broth and am going to practice making GF gravy today so we don't have yuck gravy tomorrow. What do I make the roux (sp?) with? It needs to be dairy free as well, so no butter. I have olive oil (light and virgin), refined (no flavor) coconut oil, palm shortening, ghee (that is ok in small amounts), Nutiva "butter" spread, arrowroot flour, GF flour (Glutino), tapioca starch. I also have corn starch, but am not fond of the flavor. Also, I don't have to make a roux, I can just thicken the broth, there is some fat in it already. IF I get it right today, and IF I have time, I will repeat making it with the drippings tomorrow.

 

Thanks!

[countrygal]

Well this is my first thanksgiving having to be GF - but I made some killer gravy in my gluten days! I was going to suggest cornstarch because that's probably what I will use, as I have used that in the past as well. I think tapioca would be my next choice. I haven't used it but it is neutral in flavor. I can't tell a flavor difference when I've used corn starch. I know what you mean though... it has a smell when you cook it with the fat. As far as fat goes, I would use drippings if you have them tomorrow, as that will give you the best flavor. Other than that I would use another saturated fat, like palm shortening or coconut oil. You will get the best flavor if you add drippings to the gravy. I have just scraped the pan into my already made gravy - you don't have to start with the drippings if that is easier. Good luck!

[Susan C.]

So far in this new cooking endeavor, I have made roux with olive oil and arrowroot starch. But it was for a dairy free creamy mix to put in a casserole, it had almond milk/coconut milk/egg in it, so it cooked a little like a custard. I don't think that would translate to gravy.

[KrissiK]

I'm doing mostly regular gravy with a roux, but I will be making a GF alternative as well, and I plan on using cornstarch.