I've been making our own gravy from scratch for a long time, however, with my daughter's renewed sensitivity to amines and glutamates, I can't use rice flour or soy sauce in it for her. So this week when I roasted some chicken, I tried a modified version, which turned out well. This version has no gluten or additives, no glutamates, and is low in amines and salicylates.
Ingredients:
Liquid from chicken that has been baked/roasted in a closed container - about 3-4 cups
3 heaped dessertspoons buckwheat flour
Salt
1-2 tsp dried chives or parsley
Method:
Pour chicken liquids into a medium saucepan. Place buckwheat flour in a mug, and add some of the chicken liquids, mixing to a smooth, runny mixture. Place saucepan over medium heat, add flour mixture slowly, whisking to ensure no lumps. Add other ingredients, and cook over medium heat until hot and thickened.
Liquid from chicken that has been baked/roasted in a closed container - about 3-4 cups
3 heaped dessertspoons buckwheat flour
Salt
1-2 tsp dried chives or parsley
Method:
Pour chicken liquids into a medium saucepan. Place buckwheat flour in a mug, and add some of the chicken liquids, mixing to a smooth, runny mixture. Place saucepan over medium heat, add flour mixture slowly, whisking to ensure no lumps. Add other ingredients, and cook over medium heat until hot and thickened.