Monday, October 03, 2011

Gluten-free White/Country Gravy

So you've all mastered basic white, or 'country-style' gravy now, right? That's awesome!

But, I can hear some of you saying "Well, this is all great, but MY Grandma-Aunt-Mom-Uncle Phil used to thicken her (or his) gravy with cornstarch, and said that was the ONLY way to make gravy."
OR "That gravy looks great, but I'm gluten-free. Can you make it without flour?"

Indeed there is more than one (or two or three) "authentic, real, American, genuine, Grandma-approved" ways to make gravy.
It's about personal preference. I prefer gravies thickened with flour, but I'll often use cornstarch (or arrowroot, potato starch or tapioca flour), depending on whom I'm cooking for, and what I have on hand.

I'll give you those recipes too. Who knows, you may find you prefer one over the other.

Gluten-free White/Country Gravy
  • 1 Tablespoon cornstarch
  • 1/4 cup water
  • 1 cup plant milk of your choice. (JUST REMEMBER, use unsweetened, unflavored, "plain", unless you like almond-vanilla-flavored gravy)
  • 2 Tablespoons margarine
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch sage (OR nutmeg instead of sage, if using for "creamed vegetables")
Combine corn starch with 1/4 cup water. Stir with fork until blended. Put milk in a small saucepan; add margarine, salt, pepper and sage (or nutmeg).

Turn on heat, and stirring constantly with your wire whisk, bring to a boil over medium heat, pour in cornstarch/water mixture and boil gently for 1 minute.
Remove from heat.
Taste and adjust seasonings.

Use as is, or stir in cooked (vegan) sausage bits; cooked, crumbled tempeh; sauteed mushrooms; use it to make creamed peas and new potatoes; melty (vegan) cheese; whatever you want!!


Nanette said...

I'm so glad you're doing gravies again this VeganMoFo! I still remember last year's gravies fondly! :)