Gravy is a very simple thing to make—even gluten-free gravy. It’s the subtle variations that each cook adds that makes it her own. My gravy acquired its signature twist last Thanksgiving.
I was invited to attend Thanksgiving dinner with a family that doesn’t have food allergies. This can be a disaster without a lot of pre-planning and communication. The hostess promised a safe turkey and a plain salad. I brought my Coconut Oatmeal Cookies for desert and made some chicken gravy.
My gravy is a hybrid of chicken gravy and cream gravy. As I made it, the gravy just didn’t feel special enough for a holiday dinner. It seemed a little bland. I decided to try a little mustard. For both a spice kick and tartness, it fit the bill! You may think it’s a little strange, but to me it’s like foreshadowing post-Thanksgiving turkey sandwiches!
You’ll remember my basic gluten-free roux from my Creole Sauce recipe. I use coconut oil (or butter) and garbanzo bean flour. I love that the garbanzo bean flour is already nutty so you don’t have to “cook out” the raw taste. The coconut oil gives the gravy a very silky mouth feel.
- 1 tablespoon butter or coconut oil
- 1 tablespoon garbanzo bean flour
- 1 cup liquid (I use a combination of homemade almond milk and my chicken bone broth.) Use vegetable stock for a vegan option.
You can adjust the amount of liquid depending on the texture you prefer. Then, scale up as needed. It’s just that simple. Flavorings and herbs are up to the cook’s own creativity. 🙂
It’s my no-brainer dinner with I don’t feel like even thinking about cooking. I always have some of the gravy on hand in the freezer in small 8 ounce canning jars.
I use it on eggs. It goes over quinoa (or gluten-free noodles) and chicken. Lately, I’ve put it over mock mashed potatoes and leftover chicken breast—talk about a comfort food makeover!
- 4 Tbsp butter (or coconut oil)
- 4 Tbsp garbanzo bean flour
- 2 cups chicken stock (or vegetable stock)
- 2 cups non-dairy milk
- 1 cup sautéed onions, optional
- 2 Tbsp yellow mustard
- ¼ tsp red pepper flakes, optional
- Salt & Pepper to taste
- Add the butter and garbanzo bean flour to the pan and stir over medium heat until it resembles wet sand.
- Gradually add the stock and milk while whisking.
- Simmer the gravy until thickened.
- Add onions, mustard, red pepper flakes, salt, and pepper.
- Taste for seasoning adjustments and serve!