Linda123
Senior Cook
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.
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.