Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 My favorite thickeners for gravy are either ground cashews or garbanzo bean flour. They make a smooth product that is very similar to a gravy thickened with wheat. LaDonna >>>My experience using tapioca flour as a thickener for gravy is that it makes a very " jelly " like gravy..not at all appetizing. I use rice flour for my gravy thickener now. Using tapioca for baking is fine, tho if you use too much, it will make a very rubbery muffin. I don't know about the ratios as I use the already mixed flour that contains: garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour. Might that work for you? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 Those sound appealing LaDonna! My favourite so far has been Teff flour. It is a low-fat, gluten-free, whole grain, deep brown in colour (Bob's Red Mill) with a mild nutty flavour. I've had even meat eaters exclaim favourably over this. :-) Deborah My favorite thickeners for gravy are either ground cashews or garbanzo bean flour. They make a smooth product that is very similar to a gravy thickened with wheat. LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 Use sweet rice flour for gravy and thickening (brown if you have it). Makes gravy that is smooth (no lumps), but not glassy (as the starches do). You can keep leftovers and reheat (doesn't work well with the starches, they break down on reheating). --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
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