Tuesday
Mar032015

BASIC GLUTEN-FREE GRAVY with MUSHROOM STROGANOFF VARIATION

Serves about 5-6

Add the following to the blender:

1/2 C. fresh onion chopped and sautéed until mildly caramelized with 1/4 tsp. salt

1/2 C. Almonds blanch for 2 minutes and remove skins

1/2 C. lightly browned rice flour

6 Olives

2/3 C. Olive juice

Salt to taste (start with about 1/2 tsp.)

1 T. Garlic powder

2 - 3 tsp. Onion powder

Add 1 and 1/4 quarts of water.  If your blender is too small, add just enough to blend well and you can add the additional water later.

Blend until creamy.

Transfer to a large sauce pan and cook until any grittiness from the rice flour is gone.  You may need to add more water if it thickens more than desired.

Stroganoff Variation:

Add 1/4-1/3 C. lemon juice.

Saute up to 1 1/2 lbs fresh mushrooms and add to the gravy after you finish blending the ingredients/when you begin to cook it.

 

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