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Paleo Gravy via Almond flour/paste?

Answered on August 19, 2014
Created March 15, 2012 at 1:51 AM

Anyone have a Paleo recipe for beef and chicken gravy? will be using almond flour/paste as the thickener? any suggestions would be appreciated

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on March 15, 2012
at 07:30 AM

Here are some gravy ideas here: http://paleohacks.com/questions/78547/gravy-keeping-it-paleo

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on March 15, 2012
at 04:50 AM

And add it in tiny amounts and wait a few minutes before adding more...coconut flour is THIRSTY.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on March 15, 2012
at 04:49 AM

Onions plus mushrooms would be sooo good!

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7 Answers

4
489497642ad41d4b45db4d07dbe54353

(978)

on March 15, 2012
at 02:24 AM

Almond flour would not work the same way as wheat flour or corn starch. It is the starch that does the thickening, it is a chemical reaction, not just a suspension of particles.

I like to use egg yolk, and thicken with the protien.

  1. Take the juice from the roast, or if there is no juice put some water in the bottom of the pan (just like you would in conventional gravy) and heat it up.

  2. In a separate bowl beat aboutn1 egg yolk per 1-2 cups of juice. The more yolk per juice, the thicker.

  3. Temper the yolk by adding, slowly, some of the hot juice while beating. (Temperng avoids making scrambled yolks)

  4. When the yolk is tempered (made very warm by adding the hot liquid) put it in the original pan and heat gently. You do not need to boil it, and doing so could cause it to curdle. It should thicken, and be nice and rich.

2
A089b683ee0498f2b21b7edfa300e405

on March 15, 2012
at 02:53 AM

For thickening curries/gravies you can use any of these methods:

1.fried onions turned into a paste in a blender

2.arrowroot powder

3.Coconut milk/cream

4.Dairy cream

5.Cooked mushrooms, ground into paste.

6.tomato paste

Enjoy..!

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on March 15, 2012
at 04:49 AM

Onions plus mushrooms would be sooo good!

1
0d3873eb2dd0447baf06139e75c10252

(600)

on March 15, 2012
at 04:34 AM

Coconut flour also works quite well as a thickener in sauces, just make sure to mix it with a little water and add the paste first instead of dumping it straight into your sauce. (Same method as you would use adding cornstarch to avoid lumps).

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on March 15, 2012
at 04:50 AM

And add it in tiny amounts and wait a few minutes before adding more...coconut flour is THIRSTY.

0
C2450eb7fa11b37473599caf93b461ef

on January 09, 2013
at 11:39 AM

I use arrowroot powder. You have to be careful not to use too much, though. It'll seem like it's not going to get thick, and then suddenly it's slime worthy of the prop-master from You Can't Do That On Television. (There I am, dating myself again.)

0
34ecc0a76d0219e85812eb0cba2f1676

on January 09, 2013
at 03:29 AM

It thickened up just fine.

0
77877f762c40637911396daa19b53094

(78407)

on March 15, 2012
at 07:24 AM

Why not add wine to the drippings, reduce it, then add butter to thicken it a bit?

0
D8c04730b5d016a839b3c5b932bf59dd

on March 15, 2012
at 05:42 AM

It may not work the same way, but I made a roux with almond flour and drippings and butter, and it was absolutely fabulous.

I also did a beef stew and I usually don't sear the meat, but I had a bug and I did. I tossed the meat in a bag with almond flour and spices, then seared it in coconut oil. Damn if that wasn't some of the best beef stew ever!

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