kathysrecipebox

Cooking with food intolerances

Gravy March 14, 2012

4 Tbs. drippings (chicken, turkey or beef)

3 Tbs. sweet potato flour + 1 Tbs. sorghum flour

1/2 tsp. sea salt

1/4 tsp. pepper

2 c. broth

In saucepan, heat the drippings. Add flour and make roux (stirring until bubbly). Add salt and pepper. Add broth half cup at a time, bringing to a boil each time, until it’s the desired consistency (2 c. is right for us, but might not be right for you!).

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s