GF Flour to make gravy with?

[lprinaz]

Hello!
My husband requires a GF diet and I am trying to put together a number of foods, mixes, etc.
I have a question about making gravies. When I made any meat gravy using wheat flour, I always browned the flour in the drippings first before adding any liquid. Can I use rice flours or ? to do this also?
Any help would be MUCH appreciated!

Thanks!

Lisa

[mrsppmrxky]

If you do not have any other ingredients to avoid, then this is what I used to use: (you dip out the amount of dry ingredients for the soup and just mix it in your drippings and then add the water amount you need.)

Condensed Soup


This mix will store well in a mason jar sealed tightly. (I keep a veggie, beef, and chicken stored on the counter.) You can thicken and use as a gravy mix or thin and use as a soup base.


1 cup dry milk powder
1 cup white rice flour (You could probably substitute cornstarch, but it may make it thicker.) I use the GF flour mix.
2 Tbls dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 Tbs powdered soup base (boullion granules)

Combine all ingredients and mix well. Store in an airtight container on your pantry shelf. This mix is the equivalent of 8-9 cans of soup.


Calories 140,Fat 4G, Cholesterol 15 mg, Sodium 170 mg, Carbs 21 g, Protein 5 Fiber 0g


Cream of Chicken Soup: In a small saucepan, blend 3-4 Tablespoons of the base with 1/4 cup cold water. Add 1 cup hot or cold water (or chicken stock) and cook over medium heat, stirring until the soup thickens. Use 3 tablespoons for thin soup, 4 for thick soup.





Cream of mushroom soup: Follow the instructions for the Chicken soup, using the liquid from 1 4 ounce can of mushroom bits and pieces as part of the water (reserving the mushrooms). After the soup thickens, add the mushrooms.
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[jim]

Wow, complete with the carb break down. Thats really useful for the type one diabetics among us.


Thanks,

Jim
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[The Edifying Conscience]

[Fidissimus]

I like Wendy Wark's Flour - you can see more information about it HERE. It's a combo of different GF flours and starches with some binders thrown in for good measure... I make my own but you can also buy it on line).
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[daughteroftheking]

First of all, what kind of boullion (powdered soup) do you use? I haven't ever been able to find any that is GF...

To make gravy, all I do is use the meat drippings (from beef or chicken) and put the liquid in a sauce pan. I heat it to a boil. While it is heating, I mix 1 cup of milk & 1 Tbsp. corn starch in a cup mixer. Then I slowly pour a little into the meat drippings. Bring it back to a boil & stir utnil thickens (sometimes you have to add more of the cornstarch mix). Then I add a dash of salt & pepper when its almost done.
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GF/WF B-Day: 11/22/2002

[mrsppmrxky]

Herb Ox is said to be gluten free.
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[Purrsnikitty]

I use "Better than Boullion." The chicken and vegetable varieties are GF. I'm not sure about the others. You can find it in the soup aisle.
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"Rejoice always, pray without ceasing, give thanks in all circumstances; for this is the will of God in Christ Jesus for you." 1 Thessalonians 5:18

[larrymac]

Hello group. I'm new, almost four weeks. Have been learning a lot from the celiac.com site. Am finding new sources of info all the time.

Bought some chicken soup mix from Central Market couple weeks ago, it's a bulk product. Was going to use as chicken boullion. Wasn't careful enough reading the small print. Now see it contains hydrolyzed protein (wheat,corn,soy). Think I actually used a pinch in something.

Need to go back over everything I've gotten since day one. Best regards, lm

[aklap]

Hi Larry,

Welcome to the board!!

Glad to see you're learning as much as you can about this. Knowledge = Health.

There's a pretty good group of people here willing to help others learn their way around this crazy thing we call a GF Lifestyle.

Reading labels and call manufactures become a top priority item in our world. Keep at it - you'll get the hang of it!
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[larrymac]

Hello Lisa,

From the Best Glutin-Free Family Cookbook by Donna Washburn & Heather Butt, page 171, Appendix: thickener substitutions:

Rice Flour (brown or white) - to thicken one cup of liquid - add two tbls.
Dissolve in cold liquid rather than hot fat or pan drippings. Thickens after 5 - 7 minutes of boiling...(there's more).

There are also specs for the starches arrowroot, cornstarch, potato starch, and tapioca starch. And the flours amaranth, bean, rice, sorghum, and sweet rice.

Based on these recommendations, I've been using amaranth flour for thickening beef stew, and making a pork roast gravy tonight (sourghum flour also sounds very good, but I don't have any yet). As a precaution, or compromise, I only partially thickened it and then finished thickening it with tapioca starch (I liked the specs on that better than cornstarch). I've used cornstarch for years, but figured why the heck not use some of the new products I've accumulated for gf breadmaking.

We were pleased with the results. Good luck, lm

[plain_old_donut]

I have had good luck with potato starch, sweet rice flour, tapioca starch.
Just be bold and experiment - you'll find what you like best. Everyone's tastes are different. Some people swear by the rice flour or brown rice flour, but my family finds them to have too much "texture" for gravy.

My DD and DH would rather have plain old white flour gravy, but then that involves fixing 2 meals or 2 pans of gravy, since Hubby can't have corn and Dad has CD. But everyone seems to be adapting to the new tastes and textures.

[aklap]

Each starch has a different property. This explains some of them:
This is kind of cool - lots of info on differnet starches and in what situations to use them in:
http://www.foodsubs.com/ThickenStarch.html
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[plain_old_donut]

Al, that's a very informative website.

But this quote from that site could throw off someone who is new to GF cooking:

[aklap]

Thanks POD for the alert!!

Yeah - I know they do that - and it bugs me . My take on it is that the "=" is not meant to be an EQUALS sign - it's just a text separator.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa