I never tried to make gravy from scratch until I started eating gluten-free. I LOVE french fries with gravy, and it was a hard habit for me to shake. After a lot of experimentation, I discovered the way to make a pretty tasty gluten free mushroom gravy that is a nice compliment for french fries, my chicken and vegetable bake, bacon meatloaf, and pretty much anything else that benefits from gravy. One word of caution, though: rice flour tends to thicken A LOT after a few minutes, so use it sparingly at first and slowly add more until it gets close to the thickness you prefer. Enjoy!
Gluten Free Mushroom Gravy
- 4-6 pieces of bacon
- Olive Oil
- 12 ounces various mushrooms, I generally use white button and crimini
- 1 small onion, finely chopped
- Liquid Aminos
- White Wine, or rice wine vinegar or apple cider vinegar
- 1 teaspoon crushed garlic
- Sage, Thyme, Tarragon, Salt and Pepper, to taste
- 2 tablespoons butter
- 2 cups stock or 2 cups water with 1 cube gluten free bouillon
- 2-3 tablespoons white rice flour, thickens up a lot, so sprinkle a little and give it a moment to set up before adding more, to reach desired thickness
- Fry bacon in cast iron pan. Once it is fried, remove bacon from pan and snack away! The grease is the only part you need for the gravy!
- Add a splash of olive oil to bacon grease in pan.
- Add onions and garlic, splash with liquid aminos, and saute until nearly transluscent. Stir.
- Ad mushrooms.
- Add splash of white wine and simmer until liquid is almost absorbed.
- Stir in herbs and spices.
- Add butter, stirring frequently until melted.
- Slowly add stock or water and slowly bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Sprinkle in a small amount of rice flour, stirring the whole time.
- Simmer for a moment to allow the rice flour to thicken a bit before adding more.
- Repeat sprinkling rice flour and simmering until close to desired thickness.
- Let stand for a couple of minutes before serving. Gravy will thicken upon standing.