Monday, November 30, 2009

Gluten free gravy

I have found the secret to gluten free gravy! Seriously. Want to know it? Okay, I'll give it to you for free! Ready? The secret to gluten free gravy is, wait for it, drum roll please...........
amaranth flour. Yep. That's it! The stuff is fantastic. It makes delicious gravy. As a Southern woman, gluten free gravy has been a priority of mine. There is a vegetarian restaurant here in Denver that makes really yummy gravy, and I have been trying to emulate it for years. Well, I finally got it. Here's the recipe (sort of):

olive oil
1 small chopped onion
2 tbsp Bragg liquid aminos
1/2 C amaranth flour
1/4 C nutritional yeast
1 tsp garlic powder (you can use fresh garlic, but I forgot to add it until after the onions were cooked, so I put in powder!)
1 tbsp thyme
1 tbsp sage
1/2 tbsp rosemary
salt and pepper

Okay, I did not measure the soymilk. I just added little by little until it was the consistency that I wanted. I'd guess the olive oil was 3 tbsp. I love this gravy.


veganf said...

hey, i wonder why no date appears over this post??
Anyhow, I'm tempted to try this with almond milk. A nice nutty gravy sounds delicious.

Misty said...

I don't know why you couldn't make it with almond milk. That's probably what I'm going to use next time. Soymilk is just what I had in the cupboard.