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Old 10-15-2011, 06:49 PM   #1
niadan1962
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no carb gluten free gravy

Having to eat very low carb for my diabetes and gluten free, I mostly have to make stuff from scratch.

Here's the gravy I made today.

carmelize 1 big onion in butter.
Add 1 package of sliced button mushrooms
add one sliced tomato
cook down till all soft and delicious
season with salt, pepper, garlic powder

put in blender with a half cup of milk

to thicken add three or four tablepoons of Silken Tofu!

blend, blend, blend--and of course if you have a bird you could add the drippings to add more flavor~
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Old 10-15-2011, 06:55 PM   #2
Dottie
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Welcome
That recipe sounds good, but it's not no-carb.
large onion 14g carbs
8oz sliced mushrooms about 7g carbs
1 ripe tomato about 7g carbs
half a cup of milk 5g carbs
silken tofu 2-3 depends on brand
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Old 10-15-2011, 06:59 PM   #3
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LOL I stand corrected. Thanks for the heads up~!
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Old 10-15-2011, 07:58 PM   #4
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I would think if you could reduce the amount of onion to 1/4-1/2 of a large onion, keep the mushrooms, get rid of the tomato altogether and replace the milk with heavy whipping cream your gravy would be much lower in carbs. The cream would make it thicker than milk with less carbs and you might be able to further thicken it with a small sprinkle of xanthan or guar gum and eliminate the tofu. If you are successful in lowering the carbs, let us know how it turns out.
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Old 10-15-2011, 08:09 PM   #5
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BTW, niadan1962, welcome! I also thought you might like to check out these 2 mushroom sauces by LindaSue and get some more ideas. They look good and I may try one of them next time I make hamburgers.

Linda's Low Carb Menus & Recipes
Linda's Low Carb Menus & Recipes
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Old 10-15-2011, 08:43 PM   #6
niadan1962
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Thanks, I'll check those out. Yeah, not thrilled about all the carbs in cows milk --any alternatives?
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Old 10-15-2011, 08:52 PM   #7
Dottie
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Unsweetened almond milk, coconut milk, half and half or cream are all pretty acceptable
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Old 10-17-2011, 10:54 AM   #8
flatferenghi
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virtually zero carb alternative.

when i make a gravy, i save all the juices and fond, heat it up, and (if I need more)add either low sodium chicken or beef stock, depending on what critter is getting its goose cooked. sometimes i will whisk in some butter to it. Zero carb all the way(trace in the store bought stock per portion)Love & Profits: FLATFERENGHI
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Old 02-27-2014, 02:49 PM   #9
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What is "fond"?

Quote:
Originally Posted by flatferenghi View Post
when i make a gravy, i save all the juices and fond, heat it up, and (if I need more)add either low sodium chicken or beef stock, depending on what critter is getting its goose cooked. sometimes i will whisk in some butter to it. Zero carb all the way(trace in the store bought stock per portion)Love & Profits: FLATFERENGHI
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Old 02-27-2014, 02:54 PM   #10
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"Fond" is the stuff that is left sticking to the pan after you have fried or panseared foods. If you add liquid (stock, broth, wine, LC beer, even water) to it and heat up the pan, whisking or stirring, the fond dissolves into the liquid, adding really good flavor to the finished dish.
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Old 03-01-2014, 11:50 AM   #11
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You learn something new every day! Fond!

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