Glutenfreebrowngravy Recipes

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GLUTEN-FREE GRAVY



Gluten-Free Gravy image

Complete your meat-and-potatoes meal with gravy that you can make in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 4

Number Of Ingredients 5

1 tablespoon poultry or meat drippings, ghee (measured melted) or olive oil
1 tablespoon white rice flour
1/4 teaspoon salt
1 cup almond milk, soymilk or regular milk
1 teaspoon gluten free browning and seasoning sauce

Steps:

  • In 1-quart saucepan, beat drippings, flour and salt with whisk until well mixed. Gradually beat in milk, cooking and stirring over medium heat about 5 minutes or until thickened. Remove from heat; beat in browning and seasoning sauce.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving (1/4 Cup), Sodium 170 mg, Sugar 3 g, TransFat 0 g

GLUTEN-FREE BROWNIES



Gluten-Free Brownies image

Looking for the perfect gluten-free brownie recipe? Look no further! Try these amazing chocolate brownies that melt in your mouth. No need for fancy gluten-free flours or blends, these brownies just use cornstarch. Enjoy!

Provided by Fioa

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 55m

Yield 10

Number Of Ingredients 8

¾ cup white sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 eggs
¼ cup cornstarch
1 tablespoon unsweetened cocoa powder
1 pinch salt
1 ¼ cups chopped dark chocolate

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
  • Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
  • Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 32.8 g, Cholesterol 55.5 mg, Fat 13.6 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 8 g, Sodium 84.6 mg, Sugar 15.1 g

HOW TO MAKE GLUTEN-FREE GRAVY



How to Make Gluten-Free Gravy image

Gluten-Free Gravy is easy to make. This recipe only requires three simple ingredients. The gravy is perfect for Thanksgiving or any meal!

Provided by GlutenFreeBaking.com

Time 13m

Number Of Ingredients 4

2 1/2 tablespoons unsalted butter ((1.25 ounces; 35 grams))
2 1/2 tablespoons sweet rice flour ((2/3 ounce; 18 grams))
1 1/2-2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock or skimmed pan drippings
Kosher salt and freshly ground black pepper

Steps:

  • In a small pot, melt the butter over medium-high heat. Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes.
  • In a slow and steady stream, whisk in about 1 1/2 cups stock. Cook, whisking constantly, until gravy thickens and begins to bubble. Adjust thickness with more stock if desired. Season to taste. Serve.

GLUTEN FREE BROWN GRAVY



Gluten Free Brown Gravy image

This gravy is made in a pot on the stove top and is very easy. It took a while to tweak it but finally this recipe is the BOMB! You can also substitute gluten free chicken stock and omit soy sauce for a chicken gravy.

Provided by KJCMOM3

Categories     Sauces

Time 1h15m

Yield 3-4 cups, 6-8 serving(s)

Number Of Ingredients 14

6 cups gluten-free beef stock or 6 cups gluten-free vegetable stock
6 baby carrots
1/2 celery rib (with leaves)
1/3 cup chopped onion
4 medium fresh white mushrooms (quartered)
2 small bay leaves
1 teaspoon dried parsley
1 pinch ground thyme
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon gluten-free soy sauce
salt and pepper
1/4-1/3 cup gluten-free cornstarch
1/2-2/3 cup water

Steps:

  • Place all ingredients except CORNSTARCH & WATER, in a large saucepan. Cover and bring to a boil. Turn down to a simmer and cook 1 hour (while your meal is cooking).
  • Strain broth and remove bay leaves.
  • Place all the rest of veggies and herbs in a food processor and add enough broth to puree to a smooth consistency.
  • Pour both broth and puree back into pan, using a wooden spoon to deglaze the sides of the pan, this will brown your gravy and add to the rich flavor.
  • Bring to a boil.
  • In a cup make a SLURRY by mixing cornstarch with water and stir till fully dissolved.
  • Add slurry to boiling broth and stir with a whisk to prevent lumps. Serve hot.

Nutrition Facts : Calories 11.6, Fat 0.1, Sodium 12.1, Carbohydrate 2.5, Fiber 0.6, Sugar 1.2, Protein 0.6

BROWN GRAVY MIX (GLUTEN FREE)



Brown Gravy Mix (Gluten Free) image

I have been wanting to make Recipe #27208 for a long time. The brown gravy called for contains gluten. A quick search yielded a wonderful recipe for a gluten free mix that I was able to make in minutes.

Provided by PaulaG

Categories     Free Of...

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 5

1 2/3 cups cornstarch
6 tablespoons low-sodium beef bouillon cubes
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • Put all ingredients into a jar with a lid and shake to thoroughly combine. When your recipe calls for a packet of brown gravy mix, use 1 tablespoon.

GLUTEN-FREE GRAVY



Gluten-Free Gravy image

In our quest for a delicious gluten-free gravy that everyone around the table would love, we tested all the starches--cornstarch, arrowroot, potato flour, you name it. Sweet rice flour was the winner -- it provides the best texture, doesn't impact the gravy flavor, and reheats beautifully back to that silky sauce we all crave.

Provided by Food Network Kitchen

Categories     condiment

Time 2h30m

Yield about 3 cups

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
Neck and giblets from a whole turkey (discard the liver; see Cook's Note)
2 stalks celery, each cut into 3 pieces
1 medium onion, sliced in half
1 large carrot, cut into 2-inch pieces
4 cups low-sodium chicken or turkey broth
4 sprigs fresh thyme
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh sage
1 dried bay leaf
Turkey pan drippings from a roasted turkey (still in roasting pan)
1/2 cup sweet rice flour
1/2 cup dry white wine
1/8 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a large saucepan over medium-high heat. Add the neck and giblets and cook until each side is deep golden brown, about 3 minutes per side. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are browned, 4 to 5 minutes. Add the broth, thyme, parsley, rosemary, sage and bay leaf, then cover and reduce the heat to medium low. Simmer gently until the broth has reduced slightly and taken on more flavor, about 2 hours (this can be done while your turkey roasts). Use a slotted spoon to remove the neck, giblets, vegetables and herbs from the broth; discard the solids and reserve the broth.
  • Pour the turkey pan drippings from the roasting pan into a liquid measuring cup or degreasing cup. Set aside to let the fat separate from the darker pan juices. This should take about 5 minutes. (Or put the measuring cup in the freezer to help the fat separate more quickly.) Once the drippings have separated, ladle off 1/2 cup of the fat from the top of the drippings and transfer to a small bowl; set aside. Skim off and discard any excess fat from the remaining drippings; reserve the drippings.
  • Place the roasting pan on the stove over medium-high heat. Add the wine and cook, using a wooden spoon to scrape any brown bits from the bottom of the pan, until slightly reduced, about 2 minutes. Pour the wine mixture into the hot broth.
  • Return the roasting pan to medium-high heat and add the reserved fat to the pan. Scatter the rice flour evenly over the fat and cook, stirring constantly with a wooden spoon, until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; gradually and carefully ladle the hot broth mixture into the flour mixture while whisking constantly. The flour mixture will seize and become lumpy at first, but will even out as you continue to cook and whisk. Bring the gravy to a boil, then reduce the heat to a gentle simmer and add the reserved pan drippings to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 5 minutes (see Cook's Note). Add the Worcestershire and season with salt and pepper. Serve hot.

GLUTEN-FREE GRAVY



Gluten-Free Gravy image

I love this gluten-free gravy-it's so versatile! It can be used with an everyday meal or aside a holiday feast. And it is delicious with any protein. -Rita Casey, Blairsville, Georgia

Provided by Taste of Home

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 7

1/4 cup butter
1 small onion, thinly sliced
1/2 pound whole mushrooms, chopped
3 to 4 tablespoons gluten-free all-purpose flour
1/8 teaspoon Cajun seasoning
1-1/2 cups water or chicken broth
2 gluten-free chicken bouillon cubes

Steps:

  • Heat large saucepan over medium-high heat; add butter. Cook and stir onion and mushrooms until tender, 3-5 minutes. Add flour and seasoning; cook and stir until lightly browned, 2-3 minutes. Stir together water and bouillon until dissolved; add to vegetable mixture. Cook until gravy is desired thickness, stirring occasionally, 5-7 minutes. Serve warm. If desired, use an immersion blender to thin out.

Nutrition Facts : Calories 32 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 166mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY



The Best Gluten Free Brownies Ever...Seriously image

I modified an old family favorite recipe upon going gluten-free. It is easy and super yummy and naughty. If you prefer to use a premade GF flour mix instead of the flours suggested, it will work just as well.

Provided by Lindsay L.

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 45m

Yield 9

Number Of Ingredients 13

½ cup chopped walnuts, or to taste
½ (12 ounce) bag semisweet chocolate chips
1 teaspoon unsweetened cocoa powder
¼ cup tapioca flour
¼ cup sorghum flour
¼ cup teff flour
⅓ cup unsweetened cocoa powder
1 teaspoon xanthan gum
1 pinch salt
½ cup butter, room temperature
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  • Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
  • Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 45.9 g, Cholesterol 68.4 mg, Fat 21.8 g, Fiber 4.1 g, Protein 4.8 g, SaturatedFat 10.8 g, Sodium 104.8 mg, Sugar 32.8 g

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