Onion-Free, Gluten-Free, and Dairy-Free White Gravy!

I (Ali) just did the seemingly impossible- created a white gravy with no gluten OR dairy. I have been fantasizing about the biscuits and gravy I used to eat when I was younger. One summer my family took a trip south (and by south I mean TN and KY) and had the most incredible gravy I never knew existed. Bits of sausage or bacon in a thick rich white sauce- made of fat and cream and everything else that is so bad for you but so good to eat.

For the last few months I have been plotting how to duplicate white gravy that both of us could eat. I had been saving the fat from bacon frying and the braising liquid from our recent pork roast (this included a little chicken stock), as well as some of the fattiest bits of pork. In total I had about 1/4 cup of fat. To really do white gravy, I had to figure out how to substitute the cream/milk. I used soy milk and some DF sour cream (this is becoming my favorite method to duplicate heavier creams). I used brown rice flour as my thickening agent, and a little truffle oil to add some savory flavor. Finished with loads of cracked black pepper and a pinch of kosher salt.

Instructions:

Heat 1/4 cup of fat in a skillet (mine included the pork pieces). Slowly stir in about 1/4 (or less) cup of brown rice flour. Add 1+ cup of plain soy milk (depends on the consistency you prefer) and 3 tablespoons of DF sour cream, a few drops of black truffle olive oil and black pepper and salt to taste. Stir until heated and combined.

I spooned some hot from the pan over still-warm boiled baby red potatoes since I don't have time to make GF biscuits- so good!!