Hi All,
My daughter has coeliac disease. I have been trying to find a way to thicken chicken gravy and make it a nice dark colour. I would normally use cornflour, but that makes the gravy rather pale. In our part of the world - Northern Ireland you can get small sachets of gluten free gravy powder, but they only thicken about half a pint of gravy at a time, so you have to buy them every time you're going to make some gravy. I did read somewhere about browning cornflour in a saucepan, then using that in the normal way. I tried out the idea and it worked well at first, but after that it was difficult to blend the browned cornflour with water and the results were not as good.
Anyone got an alternative suggestion?
Thanks.
Gillian
My daughter has coeliac disease. I have been trying to find a way to thicken chicken gravy and make it a nice dark colour. I would normally use cornflour, but that makes the gravy rather pale. In our part of the world - Northern Ireland you can get small sachets of gluten free gravy powder, but they only thicken about half a pint of gravy at a time, so you have to buy them every time you're going to make some gravy. I did read somewhere about browning cornflour in a saucepan, then using that in the normal way. I tried out the idea and it worked well at first, but after that it was difficult to blend the browned cornflour with water and the results were not as good.
Anyone got an alternative suggestion?
Thanks.
Gillian