Deep & Dark Gluten-Free Gravy by KITCHEN FRAU

Created for Canadian Poutine, this rich brown gluten-free gravy recipe owes it full-bodied flavour to unusual ingredients!

from KITCHEN FRAU: Real Canadian Poutine ¹

INGREDIENTS

2 tablespoons cooking fat – butter, ghee, duck fat, pan drippings, or oil
½ teaspoon onion powder
½ teaspoon celery salt
¼ teaspoon garlic powder
¼ teaspoon dry mustard powder
¼ teaspoon coarsely ground black pepper
3½ tablespoons sweet rice flour *
2 cups good quality gluten-free beef broth
1 tablespoon gluten-free soy sauce

INSTRUCTIONS

Heat the cooking fat and stir in the onion powder, celery salt, garlic powder, dry mustard powder, and pepper. Cook for 30 seconds.
Stir in the sweet rice flour and cook for 1 minute.
Gradually pour in the beef broth, stirring constantly. Add the soy sauce. Cook until bubbling and thickened. Taste and add more soy sauce if needed. This gravy should be well-seasoned, so its flavour remains bright even when combined with the fries.

* Note: If you want to make this recipe to use as regular gravy, use only 3 tablespoons of sweet rice flour. Poutine gravy should be a little thicker than normal so it sticks to the fries.

Makes about 2 cups.

Margaret Bose-Johnson has more great recipes on her blog at http://www.kitchenfrau.com.