Tuesday, April 14, 2009

What's for Dinner Wednesday - Gluten Free Biscuits and Gravy


Linda, the author of one of my favorite gluten free blogs, "The Gluten Free Homemaker" has been hosting a weekly gluten free blogging carnival focusing on the theme of "What's for Dinner." I've been meaning to participate in Linda's event for quite some time! This week I just happened to have something perfect for "What's for Dinner" Wednesday.

My friend Clara inspired me a few weeks ago to make sausage gravy and biscuits. She mentioned making it for dinner on our Gluten Free Recipe Swap Group and it reminded me of a favorite childhood comfort food. My mother always made a milk gravy with using meaty, browned ground hamburger and flour as a thickener. I loved that gravy. It was simple, delicious, and filling. I honestly could not remember the last time I made mom's hamburger gravy (which we simply referred to as "gravy" growing up) and I decided to try and make it.

The challenge in re-creating my mom's gravy was finding a milk substitute and using something other than flour as a thickener. On Clara's good judgment I decided to use sweet rice flour as my thickener, and I chose to use a combination of unsweetened almond and hemp milk as the liquid for my gravy. It turned out delicious! This gluten free, casein free gravy is a super fast, easy, and comforting dinner!

We've made this gravy 3 times now and I think it's fast becoming a favorite comfort food once again! This gravy is lower in carbohydrates than gravy made with dairy milk, and we served this over gluten free, lower carb biscuits. I'll post the biscuit recipe soon, but until then, feel free to use my master mix biscuits (minus the cheese) or Linda's World Famous Drop Biscuits! They have RAVE reviews!! To make them casein free simply use coconut oil in place of the butter and almond or hemp milk in place of the dairy. They are light, fluffy, and everything a good biscuit should be!




Carrie's Hamburger Gravy
(Gluten Free, Casein Free, Soy Free)

1 lb. ground beef
1 cup almond milk (or regular milk)
1 cup hemp milk (or regular milk)
2 tablespoons sweet rice flour or cornstarch
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon salt-free seasoning, such as SPIKE
1 teaspoon garlic granules, such as SPIKE
2 tablespoons nutritional yeast (*optional)

In a heavy bottomed skillet, brown ground beef. Sprinkle sweet rice flour (or cornstarch) over browned ground beef. Stir to coat. Add almond and hemp milk, stirring or whisking with ground beef until thick and creamy. Add more milk if gravy is too thick. Add spices and let simmer for another 5 minutes. Serve over hot gluten free biscuits or toast! Enjoy!! Makes 4-5 large servings.


Carrie's Notes:
* Nutritional Yeast -- I added this ingredient to the gravy to add a "cheesy" type of flavor which we loved. While nutritional yeast doesn't taste exactly like cheese, it added the lovely deep flavors that cheese often adds to dishes!

*Add flavors that you like! Sage, thyme, even rosemary might add a wonderful savory touch to this gravy.

*I used hemp milk and almond milk, both of the products I use are unsweetened and therefore have very few calories and carbohydrates, they are great alternatives not only to dairy milk, but to non-dairy milk products with higher carbohydrate counts. Make sure to read the ingredients of non-dairy milk options, many have added sugar to sweeten them.
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16 comments:

  1. Looks yummy! I find sweet rice to be a great flour for all kind of things. Good choice, I can't wait to try your biscuits too.
    Jessie

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  2. Wow, now you've done it. My husband is going to insist I get cooking on this one. I'm going to have to use sorghum instead of rice or maybe coconut flour since I can't eat rice. Today is such a yuck rainy cold day. This would be perfect. I might have to refreeze tonight's dinner for this!

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  3. Biscuits and gravy, yum. Haven't tried that in a long time.

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  4. I also grew up eating hamburger gravy or chicken gravy (using leftover chicken meat). I still enjoy it, but haven't made it in a while. Thanks for the reminder. I usually serve it over rice, but I love the biscuit idea! It's also good with potatoes.

    Thanks for joining the carnival and for all your kind words.

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  5. Mmm, I remember biscuits and gravy... it's been so long. Maybe I'll give these a spin. Would be a nice change up from our usual breakfast/dinner fair.

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  6. Thanks everybody!! I love this simple, easy, yummy gravy!! I hope you will like it too! thanks so much for commenting! It makes my day to hear from you!! Thanks again!

    Carrie

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  7. I have yet to venture into the world of nutritional yeast. Given my whole food values, there is something about that doesn't quite work for me. I think its that, despite its nutritional benefits, I don't totally get what it is.

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  8. Looks great! Thanks for the recipe and for the links to the two biscuit recipes. I haven't delved into baking biscuits much yet. This should get me started!

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  9. Meghan -- Thank you so much for commenting! Lovely to have you visit!! I don't use nutritional yeast very often.. I agree I'm still not completely sure what it is, and I have a dear friend who is completely allergic to all things yeast, so I try to use it sparingly, but this article may give a better idea of what is is: http://en.wikipedia.org/wiki/Nutritional_yeast

    Gina -- thanks so much for visiting! I just found your blog and I am LOVING it!! ;-) Will add you to my blogroll asap!!

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  10. Great, hearty meal idea. We make biscuits and gravy at the fire station occassionaly but I've yet to try it gluten free. Thanks for sharing.

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  11. I have a good GF biscuit recipe, dairy-free too: http://oceanskater.blogspot.com/2008/12/gluten-free-dairy-free-biscuits-wow.html

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  12. I love this. I tried making a gluten and dairy free gravy but I used tapioca flour which really made things too...gooey and stringy. So I will use the sweet rice flour next time. Looks really good.

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  13. Wow, Carrie, this is fantastic! Well done!

    I loooooove biscuits and gravy.

    A little question: can you use arrowroot powder? That works as a thickener, as well, but I don't know if it's gluten-free.

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  14. I made a variation on this & posted it in my blog. Thanks again for the recipe!

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  15. Amanda -- Sorry I didn't respond sooner! YES, you can use arrowroot powder!! IT is definitely gluten free and a great alternative to cornstarch, tapioca starch, potato starch etc... they are usually interchangable! (although I wouldn't use tapioca in this!)

    Brenna -- SO glad you enjoyed the gravy and made your own version! it sounds delicious!!! Thanks SO much for letting me know! I love your post on it!!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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