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| | | Forum Newbie
Group: Forum Members
Last Login: 10/1/2007 7:49:43 PM
Posts: 1, Visits: 2 |
| | Help. I have been newly diagnosed and have been coping (sort of) but have not found anything remotely tasting like gravy should. Whats the secret? Coeliac book lists "Bisto Best" granuals as OK, but am I alone in being unable to use these as they make me ill? The products I have found so far are tasteless. Please help. From someone who loves their "liver and bacon" casserole. |
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| | | Forum Member
Group: Forum Members
Last Login: 2/15/2008 7:43:39 PM
Posts: 47, Visits: 615 |
| | First of all I am no chef but a learning cook, with coeliac since July 07. I have found that Bisto Best is my prefered gravy mix as it does not contain any GF in its ingredients, and there are other flavours apart from beef, it can be thickened with cornflour, with lots of onions. I would look at the preperation of the liver and what else you have, many people place their liver in flour prior to cooking, is that GF flour are you getting some cross contamination somewhere?. A suggestion is that years ago people used Oxo cubes to make a hot drink (winter time) try this to see if it is the Bisto best. Hope this is helpful. |
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| | | Forum Newbie
Group: Forum Members
Last Login: 1/14/2008 6:43:59 PM
Posts: 2, Visits: 1 |
| hi! i also love liver and bacon and i have found it tastes just as nice using bovril, crumble half of one over the liver whilst frying it, then for the gravy add 2 cubes using corn flour to thicken give it a try see what you think my partner doesnt suffer from coeliac but he thinks its just as nice if not better than his own, with all the flavours of liver onion, sausage, bacon and mushrooms i think its gorgeous!!! |
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| | | Forum Newbie
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Last Login: 4/22/2008 8:13:07 PM
Posts: 3, Visits: 3 |
| HI BEEN GLUTEN FREE FOR 10 YEARS AND GRAVY BEST OF BISTO RANGE IS GLUTEN FREE AND IT TASTES LOVELY. |
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| | | Forum Newbie
Group: Forum Members
Last Login: 4/27/2008 5:26:27 PM
Posts: 2, Visits: 1 |
| | I find a good way of making gravy is to leave the juices from the meat (and veg if you include in cooking process) in the bottom of the pan and heat adding some water, then some tamari soya sauce (GF and WF) and then add a small amount of mashed potato to thicken it. (Or if you have boiled potato just mash it into gravy). It makes delicious gravy and if doesnt matter what seasoning is on the meat it just adds to the flavour - eg. even chinese seasoning turns it into a chinese sauce I hope this helps and that the way you cook meat allows you to do so - brown the liver, onions etc before putting in casserole. PS. i cant use bisto best either! |
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