BASIC GLUTEN-FREE GRAVY with MUSHROOM STROGANOFF VARIATION
Serves about 5-6
Add the following to the blender:
1/2 C. fresh onion chopped and sautéed until mildly caramelized with 1/4 tsp. salt
1/2 C. Almonds blanch for 2 minutes and remove skins
1/2 C. lightly browned rice flour
6 Olives
2/3 C. Olive juice
Salt to taste (start with about 1/2 tsp.)
1 T. Garlic powder
2 - 3 tsp. Onion powder
Add 1 and 1/4 quarts of water. If your blender is too small, add just enough to blend well and you can add the additional water later.
Blend until creamy.
Transfer to a large sauce pan and cook until any grittiness from the rice flour is gone. You may need to add more water if it thickens more than desired.
Stroganoff Variation:
Add 1/4-1/3 C. lemon juice.
Saute up to 1 1/2 lbs fresh mushrooms and add to the gravy after you finish blending the ingredients/when you begin to cook it.