Since I have had to go gluten free, it has been difficult to find gluten free recipes for a lot of the foods that I love. This chicken gravy satisfies that gravy niche for me. It's smooth but also creamy, and very easy to make. And one of the nice things about it is that it makes a good cream of ??? soup substitute, too.
Jen's Gluten Free Gravy and Cream Soup Substitute
2 cups broth, stock, and/or water (stock really tastes the best)
2 tablespoons cornstarch
2 tablespoons instant dry milk (1-2 Tblsp) -- optional, to taste
chicken bouillon or base -- to taste
salt -- to taste
black pepper -- to taste
Whisk broth, cornstarch, and dry milk in a saucepan. Heat until bubbling and thick. Add bouillon, salt, and pepper to taste.
CREAM OF ??? SOUP SUBSTITUTE DIRECTIONS: To make cream of ???? soup substitute, use about 3-4 Tblsp dry milk and 3-4 Tblsp cornstarch. To make cream of mushroom, throw in a can of finely minced mushrooms (processed in the food processor).
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free broth and chicken bouillon.
DAIRY FREE DIRECTIONS: Use dairy free chicken bouillon. Use a dairy free powdered milk substitute such as Vance's DairFree. If you do use Vance's DairFree, add it when the sauce is warm in order for it to dissolve better.
Yield: 2 cups gravy
JEN'S NOTES: This makes a good creamy gravy, but you can leave out the dry milk if you would like.