Gluten Free Gravy or cream sauce

By cborrelli

When a "normal" recipe calls for making a roux with wheat flour, I have found after much experimentation that the results with WHITE RICE FLOUR are indistinguishable from those with wheat. Note that brown rice flour does not produce the same result. With this recipe it means that cream soups, gravy (stews or with roasts), cream sauce, cheese sauce and souffles are all back on your menu again!.

Ingredients

• 2 Tablespoon white rice flour
• 2 Tablespoon butter (margarine or other shortening works too) or meat drippings
• 2 cups liquid (milk, cream, or broth)
• salt, pepper and other seasonings to taste
• (for cheese sauce) 4 oz. sharp cheddar cheese, grated

Preparation

Step 1

Melt butter (or meat drippings) over medium heat. Add flour, stirring continuously, until all shortening is absorbed. Still stirring, add about 1/2 cup of the liquid. Mixture will thicken and smooth out. Lower heat; slowly add remainder of liquid, still stirring. Add flavoring (cheese, if you're using it), and simmer at lowest possible heat for about 10 minutes