We had hot turkey sandwiches, tonight, with some good gluten-free chicken gravy. It occurred to me that Easter is coming up, and folks will want some gravy to go with their mashed potatoes. So I think it is time to post my recipe for chicken gravy. I hope you enjoy it. Have a happy Easter, Everyone!
1Make the Gluten Free Flour Mixture by mixing equal parts of Brown Rice Flour, Tapioca Flour, Cornstarch, and Potato Flour. Combine all the flours together and mix well . I call it, My Kitchen Flour.
Store the mix in an air tight container and use it for dredging meat, making gravies, thickening stew, rolling out dough, etc.
2Heat a large sauce pan or medium skillet on the stove over medium heat. (I prefer the saucepan) Add 2 tablespoons olive oil and one tablespoon real butter.
3Add 2 heaping tablespoons of My Kitchen Flour to the hot oil and butter, and stir to mix with a wooden spoon. Add paprika, salt and pepper, stir until the flour browns nicely.
Add 2 teaspoons of the chicken base to 1 1/2 cup of water and stir until dissolved, and add to the pan while you stir it in. Stir until no lumps remain, and mixture starts to thicken, then lower the heat and simmer a couple of minutes.
4If your gravy is too thick, gradually add a tablespoon or two of water to it until it is the thickness you desire. Enjoy!
5Tonight's dinner: Turkey slices simmered in gravy. Mmmmm! :)