the best gluten-free gravy you can make.Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
I began testing my gluten-free contenders using a pretty basic—but totally flavorful—turkey gravy recipe accented with white wine, miso, and vinegar. I wanted a method that would satisfy cooks who’ve been cooking gluten-free for years, as well as anyone who may have adjusted their diet more recently.
The ultimate downfall of any gravy is that it will often congeal as it begins to cool off. The common wisdom is that you should always simmer your gravy until it’s just slightly thinner than the way you’d ideally like to serve it. But when I made my turkey gravy with aof GFAP, things got very viscous very quickly. The reason: 1:1 style flours include xanthan gum, which provides the elasticity required to make it perform like wheat flour in baked goods. But gravy is a different story.
Right off the stove this version was as delicious as any other gravy, but within just a few minutes on the table, it thickened in a pretty unappetizing way. If this happens to you, it’s easy enough to whisk in a little extra warm stock, but it’s not the ideal situation when you’ve got other things (
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