Gluten Free Gravy

Sunday dinner at our house means meat and mashed potatoes with homemade gravy…..what you don’t take one day off from healthy eating?!  Because, it’s okay 🙂

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My Grandma made THE BEST fried chicken.  She used her own secret blend that I wouldn’t dream of revealing-however I’ve come up with one of my own, that I think is a close 2nd. I use it to fry chicken or pork and also as a base for my gluten free gravy.  (store bought gravy packets are NASTY-and not gluten free!) I once saw a friend dump out a good amount of natural bird broth and open up a packet of mix-on Thanksgiving!! I wanted to cry……

I coat the meat with a thin layer of my  seasoning mixture then I put a bit of olive oil in a medium high heat frying pan and cook until tender-turning often and covering at all times. Some of the seasonings will stick to your pan.  That’s good.  Remove your meat and add water and turn up the heat.  You want the broth to boil.  The measurements for water, seasonings and corn starch are all relative to how big of a batch you would like to make.

I made 3 cups of gravy so I used the following increments.

3 cups of water added to the sticky pan of seasonings.

3 TB of ADDITIONAL seasonings

Scrape your pan of the drippings after you’ve added your water and additional seasonings.  Bring to a full boil and add 1/2 cup of water mixed with 3 TB corn starch.  Do you see my pattern here ^^^  You can always add more corn starch and a bit of water if you desire a thicker gravy.

NOW…here is my not-so-secret recipe! You will want to mix and store in an air tight container or pint jar.

2 TB of EACH:  Parsley flakes, paprika, garlic powder, garlic salt, season salt (I use Lawry’s)

1 TB of pepper

Happy GF Cooking!


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