This recipe works great as a thick gravy, but it is also a perfect sauce for casseroles. This is a perfect substitute for white sauce if you don't have a safe milk alternative or if you don't have any on hand. You can use it anywhere you would use a white sauce. If you want a thinner gravy/sauce, increase the amount of broth or reduce the amount of flour.
1/4 cup dairy free margarine
1/3 cup flour
2 cups chicken or beef broth
Salt and pepper to taste
Melt the margarine in a saucepan over medium heat. Whisk in the flour, salt, and pepper. Add the broth then whisk until smooth and thickened. Store covered in the fridge for up to 2 days.
* If the cooled gravy is too thick even after reheating, just heat and whisk in more broth.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.