I have to give a shout out to Summer Bock because I stole this recipe from her and then changed it make it my own.
Thanksgiving.
This year I was playing part of a Friendsgiving in the neighborhood and I was thinking about what I wanted to make and the list was lengthy; bacon dijion brussel sprouts, braised greens with ume plum vinegar, cranberry apple sauce, and GRAVY! Since I don't eat gluten and I don't eat much dairy and I wasn't sure if there would be any vegetarians I figured this was a sure fire way to meet the needs of everyone, squeeze in another ferment, and throw a little wow factor into the mix. The gravy turned out amazing...everyone loved it and my roommate said he would do anything I want if I would make biscuits from scratch that we could have the gravy with it. I plan on testing that out this week. Here's the recipe...
Cheryl's Miso Gravy (adapted from Summer Bock's recipe)
3 TBSP Brown Rice Flour
2.5 C water
2 TBSP miso paste (Sweet Brown Rice Miso) 3 TBSP coconut oil
Dissolve miso in a little water in a saucepan. Add the remainder of the water and keep on low heat. In a separate frying pan heat oil over medium heat and stir in brown rice flour. Cook while stirring constantly with a flat spoon or whisk for about 5 minutes. Watch as the flour starts to golden brown. Add the broth and stir until gravy reaches desired consistency. Add salt & pepper. For an additional twist throw in a pinch of rosemary.
NOTE: Summer recommends using a red, brown or hatcho miso to get the desired flavor. I tried it three different ways and the Sweet Brown Rice miso was my favorite.