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
soymilk
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.
2 comments:
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.
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.
Post a Comment