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Hi,

I got enough requests for posting the more elaborate gravy recipies.  I
also received a couple more tidbits:

1) Using cornstarch as the gravy thickner does not work well when it
comes to freezing food.  Instead, use sweet rice flour.  This freezes
well.

2) DE RO MA (in Canada) contacted me and informed me that they carry
soup and sauce bases...see section 5 in their catalog.  Their website is:
   http://www.cosmo2000.ca/deroma

Their toll free number is 1-800-363-DIET, and fax: (450)629-4781.  Their
email is:
   [log in to unmask]

3) Steven Rice of Authentic Foods in CA emailed me and told me they have
a gravy recipe on their website with their Garfava Flour.  Their webpage
for this recipe is:
   http://pages.prodigy.com/AUTFOODS

And, now for the other recipies...

1) This is from Tami, a GF variation of her mom's traditional Southern
gravy:

Heat 1/4c. corn oil in a skillet over med high heat.

Add 1/4 c. sweet rice flour when oil is heated through (test by throwing
a little flour dust into it - when it sizzles, it's ready but BE
CAREFUL, it doesn't take long, and will burst into flames if left too
long!)

stir constantly until roux begins to brown (and smell good!)
remove from heat and add 1 c. broth (turkey or whatever)
stir and put back on heat
turn heat down to MED or lower and continue to stir (if you do it will
not lump) add salt and pepper to taste (be generous with the salt)
if you don't like the thickness, add more broth or warm water, stirring
and cooking til it's the consistency you like

one problem with GF flours: the oil tends to separate
if it's bad, you can spoon off some of the excess, I also recommend
refrigerating the broth for several hours and then removing the fat that
congeals on top, also try not to make the gravy til you're almost ready
to sit down at the table, the longer it sits, the more it separates.

It's also not bad left over

NOTE" this isn't a dark gravy (what mother called "yankee gravy") but
more of a light tan.

You can change the amount of gravy this makes by reducing the oil &
flour - but always use equal proportions.

2) This from ANN:
One can of GF unsalted chicken broth, add a bay leaf, sage, other spices
you like, a piece of celery and carrot, and cook down to 1/2 volume.
Strain and thicken with either cornstarch or arrowroot.  Check for salt.

3)This from Diane:
I have always made our giblet gravy with cornstarch.  Just boil the neck
and giblets with celery or celery seeds, a carrot or two and some
chopped onion, salt and pepper until tender.  Remove everything from the
broth (don't worry if a little is left behind)  And chop giblets and
carrot.  Remove neck meat from the bone.  Mix some corn starch in a
little cold water (directions are usually on the box) and then add it to
your hot broth.  After mixing, add the meats and vegetables back to the
liquid and cook while stirring to thicken.  It will thicken a little
more after it cools, so don't get it too thick.  Season with more salt
and pepper if necessary..  We pour this over our mashed potatoes,
dressing and turkey and sop our rolls in it, it's so good I probably can
eat it like soup.

4) This from Ruth:
I take the dripping in the pan and add Jowar Flour (or Rice) and tapioca
flour.  I then mix in Vegetable broth I get from Fantastic Foods, it's a
powder.  I season with Rosemary, salt and lots of pepper.  It's simple
and folks rave about it.

5) This from Rebecca:
Try roasting some pears, then mashing the pears up with some drippings
from the turkey or a little boullion, some water if necessary to thin
out, add some salt and white pepper to taste.  Makes a slightly sweet
gravy, I love it!

6) From Lee:
I first make a broth (using the neck and wing tips, carrots, onion,
garlic- then strain).  Then I add mushrooms ( I dehydrate my own, but
fresh will work - just not as intense a flavor), basil, and oregano,
salt to taste.  I thicken it with potato or corn starch.

7) This from  Bev
toast sweet rice flour in a DRY pan until it begins to brown slightly.
Be careful.  It gets slippery when hot, and will hop out of the pan if
you shake it too hard.  Use this to thicken your gravy.  You can add it
dry, and the lumps will cook out after cooking/stirring it a while.
Gives the gravy a nice browned/nutty taste, similar to a roux.  It's a
nice consistency too.

Many thanks to you folks who shared your gravy recipes!!!

Robin in CO