Cooking Resources

Linda123 · 12-16-2011, 06:13 PM

Hello & Merry Christmas, everyone,

It's been a Christmas tradition in our house to have a brunch, including sausage gravy after the presents are opened. My D-i-l has a problem with gluten and we want to make sausage gravy that she can eat and not suffer afterwards. Is there anything special or different we have to do to use gluten-free flour? Will it taste different? Will the texture be the same? (I don't see us making a trial batch beforehand). Thanks.

ShellyCooks · 12-17-2011, 08:48 AM

Try using corn starch.

Linda123 · 12-17-2011, 03:50 PM

Just cornstarch or a mixture of the flour and cornstarch? Thanks.

Addie · 12-17-2011, 06:33 PM

Quote:

Originally Posted by Linda123

Hello & Merry Christmas, everyone,

It's been a Christmas tradition in our house to have a brunch, including sausage gravy after the presents are opened. My D-i-l has a problem with gluten and we want to make sausage gravy that she can eat and not suffer afterwards. Is there anything special or different we have to do to use gluten-free flour? Will it taste different? Will the texture be the same? (I don't see us making a trial batch beforehand). Thanks.

Make some gravy and put over toast for a quick lunch. Add whatever you have on hand. Hard boiled eggs, Some chopped ham. A good time to clean out the fridge and leave rrom for the Christmas goodies. Two birds, one stone.

Linda123 · 12-17-2011, 07:29 PM

We just want plain ol' sausage gravy, but it needs to be gluten-free. :)

Addie · 12-17-2011, 07:38 PM

Quote:

Originally Posted by Linda123

We just want plain ol' sausage gravy, but it needs to be gluten-free. :)

I know what you are talking about. What are you using for a thickener? Rice flour or potato flour should do it. Look in the international aisle. the package should have a recipe on the back.

Addie · 12-17-2011, 07:59 PM

gluten-free gravy

Recipe is at the bottom.

Linda123 · 12-17-2011, 09:46 PM

So...I guess I am really just asking if the gluten-free flour will make a difference in the texture or taste of sausage gravy? We have a box of all-purpose rice flour. Thanks for the responses.

ShellyCooks · 12-18-2011, 12:13 AM

There are directions on the cornstarch box for thicking gravy. You use only cornstarch --- no flour at all.

Addie · 12-18-2011, 01:46 AM

Quote:

Originally Posted by ShellyCooks

There are directions on the cornstarch box for thicking gravy. You use only cornstarch --- no flour at all.

I have found that cornstarch just doesn't hold up. The gravy breaks down and separates if left sitting. Reheating it doesn't do much for it either. For sausage gravy, when the cornstarch does breakdown, she will have three separate components. Water, cornstarch and grease from the sausage. Getting them to remarry is almost impossible because of the floating grease.