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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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The best Vegetarian Gluten Free Gravy I have ever made. After trying many recipes I came up with this one. We love it you can also make it a chicken gravy just change the Better Than Bouillon, No Beef Base to No Chicken Base. Enjoy!!! Ingredients:
2 tablespoons almond flour |
2 tablespoons butter |
1 cup water |
1 1/2 teaspoons better than bouillon no beef base, plus |
1 cup water |
1 tablespoon braggs liquid aminos |
1 teaspoon fresh ground black pepper (to taste) |
1 1/2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Better Than Bouillon No Beef Base broth stir in 1 tsp Better Than Bouillon, No Beef Base into 1 cup hot water. set aside.
2. Whisk the butter and flour together over low heat in a small saucepan for 2-3 minutes until the flour is golden brown.
3. Add the water and Better Than Bouillon No Beef Base broth, Bragg liquid aminos, and pepper and 1/2 tsp Better Than Bouillon, No Beef Base. Bring to a boil while whisking often to keep it smooth.
4. Lower heat and simmer a minute or so.
5. Combine cornstarch and 2 tbsp water and stir well to get rid of lumps. Whisking gravy briskly, pour into saucepan. Continue whisking until gravy returns to a boil and has thickened.
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