Ingredient: gluten-free soy sauce

Mushroom Gravy

Mushroom gravy is a one of those things — it can be vegetarian or meat-based, depending on your mood. It can be smooth or chunky, depending on your mood. I personally love it on the chunky side with meatloaf.

As with all gravies, the key to making a flavorful, richly colored gravy is a roux. And patience. You need to stir your flour and oil over medium-high heat until it is a rich caramel brown. This cooks off the raw taste of the rice flour and adds additional flavor.

[box type=”note” border=”full”]The amount of mushroom and onion in this recipe seems massive. It is! But they will cook down to a reasonable level very quickly. And please note that the rice flour thickens quickly. You may need to add additional liquid to make it pourable![/box]

Fast and Easy Teriyaki Sauce

While soy is a lovely gluten-free food, many items made with soy, including the salty soy sauce, are off-limits to those of us on a GF diet. But this doesn’t mean we can’t enjoy these foods — or even make them better than pre-made or restaurant versions.

Take, for example, this quick and easy teriyaki sauce. It require a few ingredients, fifteen or so minutes on the stove. It’s that simple. Best of all, the sauce keeps for a month in the refrigerator, allowing you to try it out on lots of dishes.

My version, adapted from countless magazine recipes, includes sake, a Japanese rice wine. If you don’t have sake available to you, or prefer an alcohol-free version, it can be omitted without ruining the recipe. I find it adds another layer of flavor. Likewise, you can play with proportions to make this recipe your own.