Sawmill Gravy-Gluten Free
I love Southern food. So, when the doctor told me I was gluten intolerant you can only imagine my horror in feeling I would never be able to eat my beloved Southern food again. After all, a good portion of the food we eat is breaded and fried. Avoiding wheat would be a major shift for me.
I am over two years into my gluten free journey and I have learned a lot. I do not want a new menu. I want the menu I love to be converted to gluten free. So, that is my “foody quest”.
Today I am going to share how to easily make sawmill gravy, gluten free of course. So lets go!
Start with a cast iron skillet. I am going to use a size 8(The size is usually listed on the handle. But if it isn’t just use a standard skillet size that fits perfectly on the large eye on your stove.) The temperature should be in the medium range. On my stove the #4 is the magic number for anything I cook in a cast iron skillet.
Cook your meat in the skillet first. I fried sausage this time. But, any meat will work including bacon, ham, or hamburger.
When the meat is fully cooked remove it from the pan. Less than 1/4 inch of grease should be left in the bottom of the pan. Sprinkle about 1/4 cup of gluten free flour(I use Bob’s Red Mill All Purpose Flour)on top of the grease and immediately begin to stir with a wooden fork being sure to mash out any lumps. Using a metal fork will scratch your cast iron.
Once the grease and flour are mixed together well quickly pour whole milk (you heard me not that 2% stuff)into the pan with the grease and flour. Be sure to stir almost continuously making sure to scrape the bottom and sides of the pan as you stir.
Cook until the mixture starts to thicken. Be sure to stop cooking shortly before it is the consistency you want. It will thicken as it cools. When a layer of gravy stays on the fork that is thick enough to cover the wooden utensil pretty well then the gravy is ready. Pour into a covered dish to keep it warm. Gravy cools fast and doesn’t taste very well cold.