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Home of Gluten-Free Society › Forums › All Gluten Free All The Time › still can’t make good gravy
This topic contains 1 reply, has 2 voices, and was last updated by Peter Osborne 8 years, 4 months ago.
I have tried arrowroot, tapioca, coconut flour and white bean flour (worked the best, but left an aftertaste). I can't have potatoes so no potato starch. Any ideas from anyone?
Have you tried almond flour? I personally don't thicken gravy, just use the broth from the meat.
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