Good Gravy

Making gravy can often be very frustrating, since you can't use flour (wheat) that is, and the premade stuff always has wheat in it.

Well the great thing about gravy is that is basically dry stuff, fat, and water. I have found that the dry stuff really doesn't matter. Here is one way to make good gravy.

1/4 c. white rice flour (or less if you don't want as much gravy
Meat drippings of 1 roast (chicken, roast, etc)
1-2 c. water
20 grinds pepper
1/2 tsp. salt
1/4 tsp. garlic powder
1/8th tsp. dill

On a burner set to medium heat, combine the rice flour and the meat drippings until they are well mixed. There should be no dry residue left over, and the mixture should be thick. Add remaining ingredents and water. Stir on medium heat until the mixture thickens, stirring constantly. If the gravy seems to thick, just add a little more water, too thin, let things evaporate.

FYI: Putting the water in prior to making the 'fat and flour' mixture (called a rue) will result in lumpy gravy.

Other ideas for the 'dry' part of the