How To Make Gravy
By Ken & Patti Schlenker
Thin Gravy: 1 tablespoon Garfava Flour to 1 cup liquid
Medium Gravy: 2 tablespoon Garfava Flour to 1 cup liquid
Thick Gravy: 3 tablespoon Garfava Flour to 1 cup liquid
Note: Garfava Flour is Authentic Foods Specialty Bean Flour
If you have meat stock which includes fat, in a pot, mix a paste of Garfava Flour and
liquid in a cup or jar. Use the amount of flour you want and double the amount of liquid.
(For instance, 1 tablespoon Garfava Flour to 2 tablespoons of liquid). Add this smooth
paste to meat stock in the pot and cook and whisk on low heat until thickened.
If you have fat in the pot, (meat fat, butter, etc.), and no liquid at this point, add
an equal amount of Garfava Flour and whisk until blended. Add liquid slowly over low heat
and cook and whisk until blended.
Two teaspoons of "Kitchen Bouquet"* makes the gravy a nice brown color and
adds to the flavor as does some onion powder, salt. May add salt and pepper to taste.
Garfava Flour is excellent for flouring meat, when recipes call for it, a much
improvement over the use of rice flour or potato flour.
*Kitchen Bouquet may not be gluten-free. Check the ingredients.
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