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Hello wonderful list-friends,
And thanks so much for the avalanche of replies to my original Q, which
was how to make a 'from scratch' gravy using GF flour as a thickener. I
would say about 90% of respondents use cornstarch as a foolproof
thickener. Second was arrowroot.. A few people suggested sweet rice
flour, and that is what I think I will use. I am aiming to make a roux
(fat and flour) as a base for gravy. I found a nice resource here:
http://www.seriouseats.com/recipes/2011/01/gluten-free-tuesday-roux-rice-flour.html?obref=obinsitehttp://www.seriouseats.com/recipes/2011/11/gluten-free-gravy-recipe.html
You can make most of the gravy ahead of time, then deglaze the roasting
pan and combine the previously prepared gravy with the pan drippings to
completely finish off a savory, flavorful, nicely textured gravy.
Thanks! and Happy T-Day!
Chris in CA
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