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Gravy made from Almond or Tapioca Flour


mbyrd120

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Can I make a gravy from the "fat drippings" of a baked chicken using almond or tapioca flour?  I checked the forum and only saw the post on having the fat drippings which I know I can use them but I'm wondering about the whole psychological thing with the gravy even though almond and tapioca flour are Whole 30 approved.

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Yes, gravy is a sauce similar to using sunshine sauce or chimichurri or mayo.

A different gravy method: steam some cauliflower & a few chunks of sweet onion until it's super soft and then blend it into the drippings with a blender or stick blender. Instant gravy with none of the starches or "flours".

Also, if you are looking for answers on this forum, google often works better. Just type in Whole30 gravy and you'll get a wealth of answers. :)

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I find that arrowroot powder behaves a lot like flour in roux making for gravies, it just takes longer to brown.  Once you add liquids to the roux, it holds consistency a lot like flour.  Even fine ground almond flour produces a gritty result for me.

 

Bob's Red Mill sells arrowroot powder.

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