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Wed, 24 Nov 2004 16:26:13 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
There have been several questions about making gravy.
If you are using one of the flour sub. then you must first melt some butter in a pan, then add the flour and cook for a min or two to get rid of the pasty taste.
You can thicken gravy with cornstarch or arrowroot. Use 1 tablespoon cornstarch with 1 cup cold liquid. You can use water, wine or stock. Stir well and add to boiling liquid. Stir well until clear. Unfortunately, you cannot reheat a gravy thickened with cornstarch. Arrowroot CAN be reheated. Use 1/2 amount of cornstarch. So, start with 1 TEASPOON of arrowroot to 1 cup liquid. Proceed as above
The advantage to cornstarch and arrowroot is that they are tasteless. They add no taste to gravy which to me is a big thing. I do not like the taste of the other gf "flours"
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