Instant Gluten Free Poultry Gravy Mix

"An excellent mix to extend or make a quick gravy for hot chicken or
turkey sandwiches etc. or even to extend you gravy for a family Turkey
Dinner,"

Recipe By     :    Ellen M. Ennis Davis
Source           :  "Pooka's what's for dinner: Gluten Free with Attitude"
Copyright      :  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Yields            :  "1 1/2 cups"


  1         cup  skim dry milk
  1/4      cup  rice flour
  1/4      cup  cornstarch
  1         tablespoon  chicken bouillon granules -- (or 9 cubes)
  1         tablespoon  miso -- Gluten free
  1/2      cup  butter
  1/4      teaspoon sage
  1/8      teaspoon  thyme
  1/8      teaspoon  pepper

In a food processor combine butter or margarine with dry ingredients until
well blended.  store in a container with tight fitting lid. Label and date
contents. and tape directions below to container. Store in refrigerator.
use within 6 weeks or freezer for 6 months.



NOTES : I like to keep this on hand in the freezer in case my
        turkey does not yield enough juices for gravy.



Making Gravy :
Makes 3 cups gravy

To make Gravy:
makes 1 cup:
3 cup cold water
gravy mix



Pour water in a saucepan.  Use a whisk to stir in gravy mix. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2-3 minutes.

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Per Serving : 261 Calories; 16g Fat (54.5% calories from fat); 8g Protein; 22g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 554mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1 Non-Fat Milk; 3 Fat.

Gochujang Korean Hot Pepper Paste-Gluten Free

 Gluten Free Gochujang Korean Hot Pepper Paste

"If you can not get Gochujang (Kochujang) in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results."

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:"Seasoning Mixes"
Categories    : Gluten Free, Asian, Korean


  1        tablespoon  miso -- gluten free (can be omitted if unavailable - but will change the taste)
  3        tablespoons  hot chili powder -- finely ground
  1        teaspoon  honey
  3        cloves  garlic -- pressed
  1        teaspoon  soy sauce
  1        teaspoon  rice wine vinegar
  1        teaspoon  toasted Sesame Oil
            water as needed

In a small bowl, miso, chili powder, garlic, honey, soy sauce, and vinegar, mix into a thick paste. Add water if needed

Allow to sit at room temperature 1 to 24 hours.

Add sesame oil, mix well and let sit
another 30 minutes. Add water if it needs thinning. it should be the texture of tomato paste

Refrigerate until use. Keep up to 1 month.

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Per Serving : 31 Calories; 2g Fat (39.6% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
200mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fat; 0 Other Carbohydrates.