http://www.triumphdining.com/blog/gluten-free/2009/11/triumphs-thanksgiving-recipe-tips-part-2-gluten-free-gravy/ Gluten Free Recipes, Product Reviews, and Other News Wed, 17 Mar 2010 03:25:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 http://www.triumphdining.com/blog/gluten-free/2009/11/triumphs-thanksgiving-recipe-tips-part-2-gluten-free-gravy/comment-page-1/#comment-719 GraceCali Tue, 01 Dec 2009 18:21:42 +0000 http://www.triumphdining.com/blog/?p=2940#comment-719 Wow. I've always had much trepidation come Thanksgiving and making the gravy. This recipe is the easiest I've ever tried. Thank you! For the broth, I simmer the giblets and neck in water with bay leaf, carrot, and onion. I also use GF bouillon if it needs more flavor. Wow. I’ve always had much trepidation come Thanksgiving and making the gravy. This recipe is the easiest I’ve ever tried. Thank you!
For the broth, I simmer the giblets and neck in water with bay leaf, carrot, and onion. I also use GF bouillon if it needs more flavor.

]]> http://www.triumphdining.com/blog/gluten-free/2009/11/triumphs-thanksgiving-recipe-tips-part-2-gluten-free-gravy/comment-page-1/#comment-722 GraceCali Tue, 01 Dec 2009 18:21:42 +0000 http://www.triumphdining.com/blog/?p=2940#comment-722 Wow. I've always had much trepidation come Thanksgiving and making the gravy. This recipe is the easiest I've ever tried. Thank you! For the broth, I simmer the giblets and neck in water with bay leaf, carrot, and onion. I also use GF bouillon if it needs more flavor. Wow. I’ve always had much trepidation come Thanksgiving and making the gravy. This recipe is the easiest I’ve ever tried. Thank you!
For the broth, I simmer the giblets and neck in water with bay leaf, carrot, and onion. I also use GF bouillon if it needs more flavor.

]]> http://www.triumphdining.com/blog/gluten-free/2009/11/triumphs-thanksgiving-recipe-tips-part-2-gluten-free-gravy/comment-page-1/#comment-717 Adele Fosser Thu, 19 Nov 2009 05:41:24 +0000 http://www.triumphdining.com/blog/?p=2940#comment-717 I have been using Sweet Rice Flour since the late 1970's when I began cooking and baking for our gluten-free daughter. I am gluten-free now too. Sweet Rice Flour is from the sticky rice, as the Chinese call it. I make gravy with it, thicken soups with it, and make a white sauce or roux, when I am making sauces for casseroles, etc. I also use it as part of the gluten-free flour mixture when I make cakes and cookies and breads (about 1/3 of the total amount). It helps the texture of the baked goods, everything tastes better and it isn't gritty. I have been using Sweet Rice Flour since the late 1970’s when I began cooking and baking for our gluten-free daughter. I am gluten-free now too. Sweet Rice Flour is from the sticky rice, as the Chinese call it. I make gravy with it, thicken soups with it, and make a white sauce or roux, when I am making sauces for casseroles, etc. I also use it as part of the gluten-free flour mixture when I make cakes and cookies and breads (about 1/3 of the total amount). It helps the texture of the baked goods, everything tastes better and it isn’t gritty.

]]> http://www.triumphdining.com/blog/gluten-free/2009/11/triumphs-thanksgiving-recipe-tips-part-2-gluten-free-gravy/comment-page-1/#comment-720 Adele Fosser Thu, 19 Nov 2009 05:41:24 +0000 http://www.triumphdining.com/blog/?p=2940#comment-720 I have been using Sweet Rice Flour since the late 1970's when I began cooking and baking for our gluten-free daughter. I am gluten-free now too. Sweet Rice Flour is from the sticky rice, as the Chinese call it. I make gravy with it, thicken soups with it, and make a white sauce or roux, when I am making sauces for casseroles, etc. I also use it as part of the gluten-free flour mixture when I make cakes and cookies and breads (about 1/3 of the total amount). It helps the texture of the baked goods, everything tastes better and it isn't gritty. I have been using Sweet Rice Flour since the late 1970’s when I began cooking and baking for our gluten-free daughter. I am gluten-free now too. Sweet Rice Flour is from the sticky rice, as the Chinese call it. I make gravy with it, thicken soups with it, and make a white sauce or roux, when I am making sauces for casseroles, etc. I also use it as part of the gluten-free flour mixture when I make cakes and cookies and breads (about 1/3 of the total amount). It helps the texture of the baked goods, everything tastes better and it isn’t gritty.

]]> http://www.triumphdining.com/blog/gluten-free/2009/11/triumphs-thanksgiving-recipe-tips-part-2-gluten-free-gravy/comment-page-1/#comment-718 Corinne Holmes Wed, 18 Nov 2009 19:31:38 +0000 http://www.triumphdining.com/blog/?p=2940#comment-718 I have been using potato flour for my garvy for years. Like you, I never told the rest of the guests. I will try sweet rice flour this years and see if anybody can tell the difference. I have been using potato flour for my garvy for years. Like you, I never told the rest of the guests. I will try sweet rice flour this years and see if anybody can tell the difference.

]]> http://www.triumphdining.com/blog/gluten-free/2009/11/triumphs-thanksgiving-recipe-tips-part-2-gluten-free-gravy/comment-page-1/#comment-721 Corinne Holmes Wed, 18 Nov 2009 19:31:38 +0000 http://www.triumphdining.com/blog/?p=2940#comment-721 I have been using potato flour for my garvy for years. Like you, I never told the rest of the guests. I will try sweet rice flour this years and see if anybody can tell the difference. I have been using potato flour for my garvy for years. Like you, I never told the rest of the guests. I will try sweet rice flour this years and see if anybody can tell the difference.

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