Gluten-Free Thanksgiving Gravy скачать в хорошем качестве

Gluten-Free Thanksgiving Gravy

Welcome to Thanksgiving vs. Gluten, a very special holiday series on Jay vs. Gluten. In this series we're tackling 3 traditionally glutenous Thanksgiving classics: pie crust, dinner rolls, and on today's episode: gravy, my favorite. We're swapping wheat flour for sweet rice flour (aka mochiko) in our roux. Here's the recipe: GLUTEN-FREE THANKSGIVING GRAVY 5 TBSP SWEET RICE FLOUR (MOCHIKO) 5 TBSP BUTTER 1 Q CHICKEN STOCK (preferably homemade but I'm not judging) ROASTED TURKEY PAN DRIPPINGS 1. Melt butter in a shallow saucepan on medium-low heat. Wait until all the sizzling stops. 2. Add the sweet rice flour and whisk to combine. 3. Cook for 2–4 minutes on low heat, or until the roux darkens to the color of sand. 4. Add 1 cup of stock and whisk to create a thick paste. 5. Add the remaining stock, whisk to combine, and simmer for 5 minutes. 6. Add pan drippings. 7. Zhush it up with vinegar, MSG, fish sauce, mustard, chopped fresh herbs, miso, or anything else you can dream up. 8. Taste for seasoning, add salt and pepper if necessary. This is more like a gravy base...it's missing the critical pan drippings from your roasted turkey, so don't forget to add those on gameday. If you have any questions, drop them in the comments. Happy Thanksgiving!! 🦃