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nancw
Joined: 04 Oct 2006
Posts: 712
Location: Denver, CO
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 Posted: Fri Dec 14, 2007 4:07 pm Post subject: Beef Gravy |
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Does anyone have basic beef gravy recipe I can use for my holiday roast? Will probably have to use Bob's all purpose flour - can't use rice flour or cornstarch.
The only way I know how to make gravy is how my mom used to make it, and I didn't like her gravy much. 
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Nance
gluten, dairy, soy, rice, corn, yeast and 99% grain-free |
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mrsppmrxky
Joined: 09 Oct 2004
Posts: 1393
Location: GF Kitchen
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| Posted: Fri Dec 14, 2007 6:45 pm Post subject: |
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I usually just thicken my gravy (pan drippings) additional salt and pepper with tapioca..........either water or gravy. You can add other herbs if you do not have intolerances to them.
If you wanted to add some additional beef taste to the pan drippins, maybe boil some seasoned water with some beef bones. The water would be used to add to the gravy.
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aklap
Joined: 02 Oct 2004
Posts: 7795
Location: WI, USA
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| Posted: Fri Dec 14, 2007 11:14 pm Post subject: |
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I got this from GF Culinary Productions. I know it's for turkey, but gravy is gravy... 
Please forgive me if soy or bean flours are unacceptable for you.
| Quote: | SB: For someone who wants to make a simple gluten-free gravy using turkey juices or broth, what would you recommend most?
RC: I would make a slurry of half tapioca starch and half soy or white bean flour by diluting with enough cold water to form the slurry using approximately 1 teaspoon of each with 1/4 cup cold water. That should be enough to thicken 1.5 cups of broth/juices. The broth/juices should be at a boil, prior to adding in the slurry. Once it is added, bring back to a boil until the gravy becomes transparent. |
I would not do all tap. flour - it gets a little snotty...
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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