Gluten-Free Brown Gravy
Sam Beall, proprietor of the acclaimed farm-to-table Tennessee restaurant Blackberry Farm, shared this recipe for a gluten-free gravy, which is thickened with rice flour instead of roux made from wheat flour, as most gravies are. Without pan drippings, the gravy resembles a cream gravy. To enhance the flavor and color, add homemade chicken stock or a combination of stock and drippings.
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 1 shallot, minced
- 1/2 cup (90 g) fine rice flour
- 6 cups (1.5 l) roasted chicken stock or a combination of stock
and pan drippings
- Kosher salt and freshly ground pepper, to taste
- 1 fresh thyme sprig
- 1 fresh rosemary sprig
- 1 bay leaf
In a saucepan over medium heat, melt the butter. Cook the shallot, stirring, until translucent, about 2 minutes. Whisk in the rice flour. Cook, whisking constantly, for 4 to 5 minutes. Slowly whisk in the stock and pan drippings. Bring to a simmer, whisking constantly. Season with salt and pepper. Add the thyme, rosemary and bay leaf. Off the heat, let stand for 5 minutes. Discard the herbs and serve. Serves 8.
Recipe by Sam Beall, Proprietor, Blackberry Farm