Homemade gravy.

emmsie123

Tried to make homemade gravy but it didn't come out very brown.
The problem being that i have been diagnosed with wheat and dairy allergy and all stock cubes seem to have these ingredients in.
The ready made gluten free gravy was foul.
If anyone has any ideas i would be grateful.

Marktheshark

Diagnosed by who ? A real qualified doctor or one of those fake diet heath quacks that tells everyone they have a wheat allergy.

PixieDust

try doing exactly the same method, if it tasted nice, but add gravy browning.....does what it says on the tin and is gluten free

calicocat

If you have some time on your hands, try making Jamie Oliver double gravy. You don't need stock cubes if you make this stock.

You can make lots of it and freeze for later.

It's yummy, and if you have anything to get out of your system the bit where you smash the chicken wings with a hammer is pretty good...:D.

emmsie123

No it wasn't diagnosed by a quack but a thoracic consultant who i saw from NHS had the IGE rast test.
I have severe asthma.

meritaten

instead of adding flour and stock cubes add the water from the veg to all the meat juices and fat in the pan - Cauli, potato or Swede water is great. or all of them! then bring to the boil, add gravy browning until it reaches your preferred colour, and add a slurry of cornflour mixed with a little cold water to the bubbling gravy and stir like mad! until it reaches the desired thickness. cant say how much cornflour but I start off with about two heaped teaspoons of cornflour and enough water mixed together to make it like double cream.
I cant tolerate wheat and make my gravy this way.

Sorry about your asthma - I have known for years that food intolerances can 'trigger' attacks. I hope this helps!

freezspirit

Is it the colour or taste that bothers you?

I only ask as the past a couple of months instead of making instant gravy I've sliced onions placed in the roasting tin, covered the onions with a few diced vegetables then placed the meat on top. As the meat cooks the juices run onto the vegetables and the onion caramelise. Once meat has cooked remove for tin and placed diced vegetables and onions into beaker and used hand blender to combine. Depending how thick I want it I add the remaining juices from tin or water from kettle.

Or like others have said use liquid from roasting tin add a spoonful of cornflour

peachyprice

When I peel the veg I put all the end bits in a saucepan and boil it up to make a stock while the meat is cooking. I then use that to get all the juices from the meat pan to make a lovely gravy. It doesn't always come out dark in colour, especially with chicken or pork, but it's always very tasty.

eyesascandles

emmsie123 wrote: »

Tried to make homemade gravy but it didn't come out very brown.
The problem being that i have been diagnosed with wheat and dairy allergy and all stock cubes seem to have these ingredients in.
The ready made gluten free gravy was foul.
If anyone has any ideas i would be grateful.

The bisto best gravy is gluten free i believe, not sure if this will help with other allergies, but this is what my ma' uses as she's gluten free