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Writer's pictureAbby Brown

Biscuit Gravy - Allergy Free CookBook

Updated: Sep 19

Biscuits are great plain, or with jelly. However, many people still enjoy old fashioned biscuits and gravy. Gluten free gravy can be made with a variety of gluten free meats, including bacon, sausage, or ham as the base flavoring. Each person likes the consistency a little different, from runny to almost solid. Or with meat from almost invisible to chunky. The meat can be refried in the gluten free flour, or added afterwards. Vegetable oil may be used in the base, especially if turkey bacon or sausage is used. Gravy can be stored for a day or two and reheated.


Pre Cook Preparation:

A. Timer set to the time to begin preparation prior to cooking

B. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Electric mixer, or lightly mix and pour into the pan, allowing the baking process to complete mixing

Large handled measuring cups and spoons

Large handled mixing spoons


Visual Accommodations:

Easily identifiable labeled ingredients

Long oven mitts

Brightly colored measuring cups, spoons, and bowls


Potential Food Allergy or Intolerance:

Butter (lactose)

Eggs

Flour (gluten)

Milk (lactose)

Sugar (diabetics)


Meatless Preparation Avoid:

Butter

Eggs

Milk

Substitute with: ________________


Utensils:

Measuring cups

2 Mixing bowls

Microwave safe cup

Spoon

Toothpick (round)

Whisk

Pan: 8 inch frying pan


Ingredients:


Meat: None


Vegetables: None


Other ingredients:

Pre Gravy:

1 pound of sausage, or

1 pound of ham

1 pound of bacon


Gravy:

3 tablespoons baking mix (gluten free)

1 tablespoon cornstarch (not necessary if animal milk used)

1 cup of milk (lactose free)

Almond, or

Soy

1/4 cup crumbled fried sausage, or

1/4 cup crumbled fried ham

1/4 cup crumbled fried bacon

Dash of salt

1/4 cup of vegetable oil (gluten free)


Preparation time: 20 minutes


Preparation:

1. Cook on medium heat in an 8 inch frying pan:

1 pound of sausage, or

1 pound of ham

1 pound of bacon

2. Remove most of the meat and cover on a plate, or in a bowl.

3. Leave the grease in the pan.

3. Crumble 1/4 cup of the meat back into the pan and grease.

4. Add to the pan:

3 tablespoons baking mix (gluten free)

1 tablespoon cornstarch (not necessary if animal milk used)

1 cup of milk (lactose free)

Almond, or

Soy

Dash of salt

1/4 cup of vegetable oil (gluten free)

5. Heat to a light boil, stirring constantly.

6. Pay attention to the consistency. Take off heat just before it reaches the desired thickness.


Cook Temperature: Medium


Cook Time: 15 to 20 minutes


Servings: About 10


Storage Solutions: Square containers

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 1 to 2 days * Per What's Cooking America Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per What's Cooking America Storage Chart link in Resources


Reheat Instructions: (Good for quick thawing)


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is warm.

3. Minimum 30 seconds.

Add your microwave time here: _____________.







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