Posted by: marthabernie | March 6, 2016

LUMP FREE GRAVY – Gluten Free, too!

I always use Wondra flour when making gravy because it’s easier to get a lump-free consistency, but I read this the other day, and it’s gluten free, too:

“LUMP FREE GRAVY TRICK:  Swap in instant mashed potatoes for flour to whip up smooth, creamy, gluten free gravy!  Whisk 1/2 cup potato flakes into 4 cups hot chicken or turkey broth and boil one minute.  Let stand 5 minutes to thicken.”

This would work with any kind of stock or broth, I think.

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