Gluten Free Gravy

If I want some gluten free and dairy free brown gravy there's a company that has a very good packet for that called Road's End Organics. They have basic ingredients and no MSG. What IS HARD to find, however, is Gluten Free and Dairy Free COUNTRY gravy. I don't see why?! Maybe there's not as big of a demand for it or something. What are us gluten and dairy free country gravy lovers to do?!

So, fed up, I decided to take matters into my own hands. Why not make some from scratch? I actually came up with this recipe on the first go around. I was super pleased! I've seen other recipes and they call for rice flour instead of the potato flour but I dislike the graininess that the rice flour can cause. To me, potato flour is the perfect fit!

This gravy is seriously so easy to make and the taste is yummy! I made it pretty basic but you can take the liberty of adding what you like to it. My husband likes a little hot sauce but maybe you'd like more black pepper instead. Take this recipe and run with it! I'm just glad we have something to put on our Gluten Free Biscuits now!

This is the price for 12 packets on Amazon:

Gluten Free Country Gravy

(Gluten Free, Dairy Free, and all other allergen free) 
Created by jalene

Ingredients:

• 2 cups water + 1/2 cup cooked white rice (or you can use 2 cups plain, unsweetened rice milk)
• 1 pound PLAIN ground pork
• 2 & 1/2 Tbsp Potato Flour (not Potato Starch)
• 1 tsp sea salt
• At least 1/4 tsp fresh ground pepper (but you can add more to taste)

Directions: 

1. In a high speed blender (I use a Blendtec) mix the water and rice on medium speed for about 40 seconds. Strain out any remaining rice and set the liquid aside. You should have 2 cups. If not, add more water to reach 2 cups. (What you're making here is a plain rice milk. You could possibly just sub it for rice milk though I have not tried it.)
2. In a pan over medium heat brown the ground pork. Drain the drippings out and put them into a sauce pan. (You can either save the cooked pork meat to serve with the gravy or you can use it in another meal like throwing it in spaghetti sauce or in your morning omelet.)
3. Over medium heat, while stirring, add the potato flour, salt and pepper. This will start to boil and thicken. Slowly pour in the rice and water mixture. Then bring back to a boil. Continue to stir constantly until desired consistency is occurred.  

Serve warm. Refrigerate any leftovers and use within 3 days. 

---

Biscuits and Gravy

Now, what goes better with this country gravy than biscuits!! 
Try my fluffy Gluten Free and Dairy Free Biscuit Recipe. 
You'll love it!

 

Why Dairy Free?

Why use rice milk when you could use cow's milk? BECAUSE OF SO MANY REASONS! Read this great article by my husband, Dr. Nielsen on just one of the side affects of using dairy.