Making gravy is often a concern for people when they begin on a Nutritionhelp yeast-free protocol. However, it really doesn’t need to be complicated, and in my opinion, a home-made gravy is far superior to any gravy mix. Quantities here are not exact, as you can adapt the ingredients according to how thick or runny you like your gravy.
Once the meat or poultry is cooked, remove it from the roasting tray and leave to stand on a warmed plate, or place back in the oven at a low heat. I usually cook meat with onions chopped into quarters, so these can either be removed with the meat, or left in the gravy. Spoon the fat off the top of the juices, or use a gravy separator, leaving you with just the meat juice in the pan. To this add 2 mugs of vegetable stock, from cooking the vegetables and stir, keeping the pan over a low heat. (If your roasting tin isn’t suitable to use on the cooker-top, transfer to a saucepan). In a jug mix 1 heaped tablespoon of brown rice flour or fine maize meal with enough cold water to form a batter. Stir thoroughly so all the flour is combined with the water. Next add some of the stock from the pan, stirring all the time. Keep adding the stock until the jug is 3/4 full. Then carefully pour the thickened stock back into the pan with the remaining juices, again, stirring all the time. Keep stirring until the gravy is thickened.
If you want it a little thicker, add some more flour, first mixing with cold water as before. If you want it a little thinner, add some more vegetable water or filtered water. Depending on which meat you have cooked this may be flavoursome enough, but if it needs more taste try adding 1/2 teaspoon of onion granules, some black pepper and a little Lo-Salt. Mild paprika, garlic granules and herbs may also be added according to preference.
So that is a basic yeast-free home-made gravy. If you are making a vegetarian dish, just use the vegetable water and add plenty of onion granules and herbs, with some Braggs Liquid Aminos for flavour.
If you are avoiding even gluten-free grains, you can make a gravy by blending or mashing cooked vegetables into the meat and vegetable stock. Root vegetables work particularly well.
