The best gf gravy I have found.
- Carbohydrate 39.397440014338 g
- Cholesterol 75.4600000637901 mg
- Fat 29.1928400243421 g
- Fiber 0.672000026702881 g
- Protein 14.0034000104294 g
- Saturated Fat 16.2373920136349 g
- Serving Size 1 1 cup (538g)
- Sodium 1270.89400058289 mg
- Sugar 38.7254399876351 g
- Trans Fat 2.07539200170401 g
- Calories 479 calories
Step-by-step
- Melt the butter in a pan on low to medium-low heat.
- When it has completely melted, sprinkle in the rice flour in small handfuls.
- Stir and stir.
- When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while.
- When it has cooked, it will be solidified and have a tinge of brown.
- Take the roux off the heat and let it rest for a moment.
- Put the roux back on low to medium heat.
- Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux.
- Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy.
- This will take awhile, perhaps ten minutes or so.
- Be patient.
- When you have reached the consistency you desire for the gravy, add salt and pepper.
- Taste the gravy, and season according to your taste.
- Take it off the burner and serve it, immediately.
Mastering the Roux Without Wheat
Sweet rice flour contains high levels of amylopectin starch, making it an exceptional thickener for pan sauces compared to standard grain alternatives. Unlike wheat flour, which tolerates high heat during initial browning, sweet rice flour burns easily. Melt unsalted butter over low to medium-low heat. Sprinkle the flour in small increments. Cook the resulting paste for two to three minutes until it turns a light golden brown. Pull the pan off the burner briefly before introducing any liquid. Thermal shock causes fats to separate from starches immediately.
Vigorous Emulsification Technique
Whisking chicken stock into the warm paste requires patience and steady mechanics. Pour the stock in small drizzles while maintaining rapid movement with a wire whisk. Adding liquid too quickly breaks the emulsion, resulting in an oily broth with floating clumps of starch. Keep the burner at low heat throughout this process. Ten minutes of continuous stirring allows the starch granules to fully hydrate and swell. Season with salt and pepper only after the target viscosity appears.
