It's All Thanksgiving Gravy, Baby: How to Make Gluten-free Gravy by 30Seconds Food
Traditional gravy is typically thickened with white flour or cornstarch, which add simple, starchy carbs to an already carb-heavy Thanksgiving feast. Plus, traditional gravy is not gluten-free and often has added sugar, salt and flavorings. This gravy alternative from Health Coach Institute is a way healthier choice because it's gluten-free, uses low sodium tamari and nutritional yeast loaded with B vitamins, which gives it an awesome flavor.
- 1 1/2 cups vegetable broth (look for organic)
- 1 tablespoon olive oil
- 1 1/2 tablespoon tamari (gluten-free soy sauce, low sodium)
- 3 tablespoon nutritional yeast flakes
- 4 tablespoon gluten-free flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- sea salt and ground black pepper, to taste
Here’s how to make it:
- Warm flour and nutritional yeast in a pot over medium heat, stirring, about 2-3 minutes.
- Remove pot from heat and add in tamari, olive oil and broth. Pour all three into a pitcher first then add together, very slowly, whisking flour and liquid consistently while mixing. Place pot back over heat and whisk briskly.
- Add garlic powder, thyme and pepper. Continue to whisk over heat until lumps are gone and texture is thick and desirable. Gravy will thicken up when removed from the heat, as it cools.
Reheat and whisk to thin out before serving over leftovers. Store in refrigerator for up to one week.
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