Yeast-Free Gravy for Anti-Candida Diet

Since gravy is usually based on yeasted and highly flavoured stock cubes or granules, making gravy to accompany a roast dinner is often a concern for clients when they begin an anti-candida Nutritionhelp protocol. However, it really doesn’t need to be complicated, and in my opinion, a home-made gravy is far superior to any gravy mix. Quantities here are not exact, as you can adapt the ingredients according to how many you are serving, and how thick or thin you like your yeast-free gravy.

Step 1
Once the meat or poultry is cooked, remove it from the roasting tray and place on a warmed plate. Leave to stand or put back in the oven at a low heat. I usually cook meat with onions chopped into quarters, so these can either be removed with the meat, or left in the gravy. Spoon the fat off the top of the juices, or use a gravy separator, leaving you with just the meat juices in the pan.

Step 2
To the meat juices add 1-2 mugs of vegetable stock, from cooking any accompanying vegetables, and stir, keeping the pan over a low heat. (If your roasting tin isn’t suitable to use on the cooker-top, transfer to a saucepan).

Step 3
In a jug mix 2 heaped tablespoon of brown rice flour or fine maize meal with enough cold water to form a paste.
Stir thoroughly so all the flour is combined with the water.

Step 4
Next add some of the stock from the pan, stirring all the time.
Keep adding the stock until the jug is 3/4 full.

Step 5
Carefully pour the thickened stock back into the pan with the remaining juices, again, stirring all the time. Keep stirring until the yeast-free gravy is thickened.

There you have 5 easy steps to delicious home-made yeast-free gravy. You will wonder why you ever used stock cubes and granules!

Thicker or Thinner?
If you want your yeast-free gravy a little thicker, add some more flour, first mixing with cold water as before. If you want it a little thinner, add some more vegetable cooking water or filtered water. Depending on which meat you have cooked this may be flavoursome enough, but if it needs more taste try adding 1/2 teaspoon of onion granules, some black pepper and a little Lo-Salt. Mild paprika, garlic granules and herbs may also be added according to preference.

Although this may sound a little complicated, it really is very easy and as you get used to quickly making this basic yeast-free home-made gravy it can enhance many meals. If you are making a vegetarian dish, just use the vegetable water and add plenty of onion granules and herbs, and some mild paprika for added flavour.

Grain-Free Yeast-Free Gravy
If you are avoiding even gluten-free grains, you can make a gravy by blending or mashing cooked vegetables into the meat and vegetable stock. Root vegetables or cauliflower work particularly well.


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