One of the things I’ve worked on since I started converting recipes for my diet, Trim Healthy Mama, is a really good, authentic tasting, cream gravy. Enter THM’s new baking blend and now I have achieved my dream of a nice creamy country gravy with this Country Gravy S E FP that you can even take places or add to dishes, etc. and expect it to act the same every time!
I posted a good one last year in my old blog (here) which I still stand by, but because of the xanthan gum that I had available to use as a binder, it is not as stable as I would like. In other words, small variations of ingredients and conditions can cause it to turn out differently from time to time. It is good and flavorful and almost always works out, but still, I wanted it to act like the gravies that I had made for the last 40 years.
I’m calling this gravy Country Gravy S E FP because at it’s core it is an FP and a tangy country gravy but switch if you’re out of the THM Baking Blend and want to use it in an E setting just use a finely ground oat flour. Of course you can get a nice rich cream gravy by adding in even a small amount of whipping cream. I am not advising half and half here because it may thin the gravy too much.
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Notes on E and S variations:
*You can sub oat flour instead of baking blend for E dishes and it’s really good (just don’t add cream if using in an E setting)
*For a nice cream sauce just omit the spice and then add salt and pepper to taste plus any seasoning that you would like (poultry seasoning for example or even a dash of sweetener for sweet cream gravy) and add a generous spoonful or two of heavy whipping cream.
I wanted to mention a few gravy makers extraordinaire that I’ve learned so much from. I’m so grateful that my mom and grandma Vivian first taught me how to make and enjoy gravy and for these two bloggers who brought the whole low carb gravy thing into focus for me.
Country Gravy S E FP
- 1 cup broth fat-freee for fuel pull) heated to just boiling and removed from heat (I used vegetable for this)
- Whisk in while it's still hot!
- 1 tablespoon low fat cream cheese
- Stir till melted and whisk well.
- 1/4 to 1/2 teaspoon seasoned salt (I used Tony’s cajun but it has gluten so use your favorite)
- Adjust seasonings because the flavor and spiciness of the sausage and broth will determine what you need.
- Add additional salt and pepper if desired and you can even splash an extra spoonful of cream in if you wish.
- Now while the mixture is still very hot quickly whisk in:
- 1/4 cup THM's Baking Blend I sometimes use an immersion blender or mini processor to make this nice and smooth
- *see notes on subs and for S and E variations
- That’s it! If you need to adjust the thickness go ahead because this stuff is so stable it will not continue to thicken or do anything “complicated” like some of the other binders do.
Notes on E and S variations:
*You can sub oat flour instead of baking blend for E dishes and it's really good (just don't add cream if using in an E setting)
*Add enough cream to use as a white sauce (S) for veggies or cream gravy!
- If it is at all grainy from the cream cheese not incorporating well because it wasn't soft and melty enough put the mixture over into a mini microprocessor or use an immersion blender and it will smooth out quickly.
- * Note the basic recipe for this flavorful, creamy gravy is technically a FP since a serving of this recipe contains:
- 2.25 gms of fat and 2 gms of carbs if prepared without extra cream and regular fat cream cheese. (Since the baking blend is a fuel pull it contributes almost no fat (way less than a gm.) and only 1 carb)
- *For a nice cream sauce just omit the spice and then add salt and pepper to taste plus any seasoning that you would like (poultry seasoning for example or even a dash of sweetener for sweet cream gravy) and add a generous spoonful or two of heavy whipping cream.