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| Gluten-Free Gravy http://cookaholics.org/viewtopic.php?f=20&t=3928 |
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| Author: | JesBelle [ Thu Dec 11, 2014 4:14 pm ] |
| Post subject: | Gluten-Free Gravy |
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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| Author: | jim262 [ Thu Dec 11, 2014 7:54 pm ] |
| Post subject: | Re: Gluten-Free Gravy |
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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| Author: | JesBelle [ Thu Dec 11, 2014 8:19 pm ] |
| Post subject: | Re: Gluten-Free Gravy |
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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| Author: | auntcy1 [ Thu Dec 11, 2014 8:34 pm ] |
| Post subject: | Re: Gluten-Free Gravy |
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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| Author: | JesBelle [ Thu Dec 11, 2014 10:15 pm ] |
| Post subject: | Re: Gluten-Free Gravy |
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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