I needed some gravy for my pot roast today, so after researching several recipes, I made some gluten free mushroom gravy. Gluten sure does make everything easier to do--I can't figure out why a little gluten in your flour just makes it all work better, but it does. It took 2 different flour to make gluten-free gravy: white rice flour, and sorghum flour. The procedure is a bit different than how you would make normal gravy. It turned out good though, but when it cooled down the leftovers were like congealed paint. Weird.
Before I went gluten free, I only knew 1 person that lived like that. But now all of a sudden, it seems people are daily telling me about themselves or someone in their family that is g-free. There are a lot of gluten free people lurking around!
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