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Post by sss3 on Nov 22, 2019 21:26:15 GMT
Found recipe for gf gravy. 1 T Instant Tapioca Pudding to 1 c liquid. Haven't tried yet. Had trouble finding Instant Tapioca Pudding.
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Post by feather on Nov 22, 2019 22:23:02 GMT
Look for tapioca flour or tapioca starch. Rice flour (but make sure it is finely ground). Put mushrooms in the gravy. When are the invites coming out?
Using cornstarch.
And I've made it with oats and water in a blender plus the seasoning, and it thickens too.
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Post by Deleted on Nov 22, 2019 22:37:53 GMT
I use cornstarch to thicken liquids, mix in just enough warm water, shake and add to warm liquid. Pot pies, soups, gravy, pepper stake, chow mein, etc....James
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Post by Ken on Nov 22, 2019 23:15:10 GMT
If you avoid cornstarch (we do due to allergies), use sweet white rice flour or fine ground rice flour. Regular rice flour makes the gravy, well, not exactly gritty, but not smooth like sweet rice flour does. DO NOT use tapioca (or potato starch) alone. It will turn very slimy/goopy if you use too much and doesn't seem to work as well as sweet rice flour.
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Post by Deleted on Nov 23, 2019 2:29:50 GMT
I use potato starch most of the time. To make potato starch, grate potatoes into a bowl and add some warm water. Strain out the starchy liquid by wrapping the grated potato in cheesecloth and squeeze the liquid into a bowl. Refrigerate the liquid for four hours, then pour off the top layer of water that has separated from the starchy liquid at the bottom. The starchy potato liquid can be used directly or dried to a powder. Use an equal amount of potato starch as you would cornstarch. The grated potatoes are ready for use. I like to brown a little sausage, add onion and the grated potatoes until browned, add an egg/serving. Scramble together. Serve as is or wrapped in a tortilla shell....James
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Post by vickilynn on Nov 23, 2019 2:50:17 GMT
I use potato starch (Bob’s Red Mill). Always turns out good.
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