Wednesday, October 22, 2014

Whole Wheat Pan Gravy

I wanted to make a gravy that was nutty in flavor and had a smooth consistency. Bob's Red Mill Whole Wheat Flour did the trick. I was told that whole wheat flour wouldn't thicken like regular flour. I didn't understand that, so I did a little digging like anyone would do. I came across a discussion on the website Tammy's Recipes, where the people were about 50/50 on using whole wheat flour for gravy. I decided to give it a try. I actually made it twice and both times it came out wonderfully. Gravy is such a personal thing. This is a base for gravy. You can add salt, pepper, garlic, etc. to make it your own. 

Whole Wheat Pan Gravy
by Traci
Adapted from Tammy's Recipes

In a medium skillet on medium heat, add 3 Tablespoons butter. Using a whisk so it won't scorch, stir until melted. Add 1/4 cup of Bob's Red Mill Organic Whole Wheat Flour. Continue wisking. Cook for about 3-4 minutes to just get the gluey flour taste out. It will be smooth and lovely when you have it going. Slowly add whatever stock you have. I used 2 cups of beef stock. Continue wisking. This will make about 1 3/4 cups of gravy (and a wonderful gravy I might add.)

1 comment:

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