Easter is almost here, this is a way to make delicious Gluten Free Gravy for Easter or any other meal. The main difference between this cornstarch based recipe and the typical flour based recipe, is you'll skip the roux making process.
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| Gluten Free Chicken Gravy |
I think this Gluten Free Gravy is a easier to make and just as delicious as wheat-based gravy.
Gluten Free Gravy
| 3 T | Corn Starch (~1T per cup of Gravy) | |
| 3 Cups | Vegetable Stock | |
| Pinch | Salt and Pepper |
Directions
1. Roast something! It can be a chicken, beef, or pork the recipe is the same. The drippings in the bottom of the pan give the gravy the wonderful flavor.
2. Once the Roast has been removed from the pan. Deglaze the pan using the Vegetable Stock by bringing it to a boil on the stove top.
Tip: I am usually cooking vegetables at the same time as the roast, so I use the reserve water from the vegetables as the stock.
3. Create a cornstarch slurry by mixing 1 part corn starch with 1 part water. You must mix it before adding it to the pan to prevent lumps.
5. Let the cornstarch cook till the gravy thickens (~5 minutes). You can adjust the consistency of the gravy by adding cornstarch or stack to thicken or thin the gravy.
6. Season with Salt and Pepper to taste. In addition I often use some of the same spices used on the roast in the gravy.
7. Remove excess fat by spooning it off the surface.
II always make a large batch and freeze it in individual servings for fries and gravy later :)
Brand Recommendations:
This recipe is naturally gluten free. I do not have any brand recommendations this week.
Please post your experience with this recipe in the comments... and is it worth the calories?
I make my gravies like this all the time. I did not know that Cornstarch was gluten free.
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