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 Post subject: Gluten-Free Gravy
PostPosted: Thu Dec 11, 2014 4:14 pm 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2061
One of the guests we'll be having over for Christmas Eve dinner has Celiac's disease. My sister is taking care of a gluten-free dessert for her, but the main dish I want to make (CC's Braised Brisket with Mushrooms Dec./Jan. 2012) has a flour-thickened gravy. It cooks for 5 hours. Can I just use quick-cooking tapioca instead? Do I use the same amount? The recipe calls for 3 tablespoons of flour for 2 cups of liquid (plus whatever liquid cooks out of the brisket.)

TIA


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 Post subject: Re: Gluten-Free Gravy
PostPosted: Thu Dec 11, 2014 7:54 pm 
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Joined: Wed Apr 27, 2011 3:27 pm
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Location: Finger Lakes Wine Country
According to McGee, Tapioca exhibits "poor" stability to prolonged cooking. My first choice would probably be corn starch because I am familiar with it. Arrowroot appears to be more stable in long braise and might be a better choice, but I don't have any experience with it.

Bon Apetit weighs in here

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 Post subject: Re: Gluten-Free Gravy
PostPosted: Thu Dec 11, 2014 8:19 pm 
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Hmm, I would have thought the tapioca would work well since it's what I usually use to thicken slow-cooker stews. Maybe I'll just skip thickening before braising and just add a little cornstarch slurry to the gravy when I reheat it to serve.


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 Post subject: Re: Gluten-Free Gravy
PostPosted: Thu Dec 11, 2014 8:34 pm 
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Joined: Tue Jan 06, 2009 3:54 pm
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Location: New York
I've been using arrowroot as a thickener instead of cornstarch for years and love it. You just need to use a little less than what's called for with flour. I can give you exact measurements tomorrow night, if arrowroot qualifies as gluten-free, and you're interested.


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 Post subject: Re: Gluten-Free Gravy
PostPosted: Thu Dec 11, 2014 10:15 pm 
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Thanks Nancy, but I think I will use tapioca starch (not the granules I was planning on, this stuff works like cornstarch) since it is something I have on hand.


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