mushroom gravy

[Anonymous No.8202011]

I'm trying to make a mushroom gravy. The recipe calls for rice flour, but it doesn't mix into the stew. I tried mixing the flour in water first, but it clumps almost instantly, despite constant stirring.

What can I add to the gravy to get the rice flour to mix?

I think I may need to add some fat, like butter, which makes for a roux. What nondairy fat can I add to accomplish this?

or what flour is easier to get an even mix?

[Anonymous No.8202016]

It's supposed to get clumpy when you add the flour. Then you add your liquid of choice to even it out again.

[Anonymous No.8202019]

>>8202016
was i supposed to start with only part of the broth? and add the rest after flour?

[Anonymous No.8202026]

>>8202019
Start with fats and/or oils. Add flour at low heat and stir. Slowly add milk and/or broths and stir. Add seasonings and salt to taste. Let simmer for 10-15 minutes and stir occasionally.

[Anonymous No.8202029]

Should also emphasize keeping it at low heat during this process. You don't want to burn your flour! And as always en-joy!

[Anonymous No.8202031]

>>8202011
you're supposed to make a slurry first, then mix that into the bulk of the liquid. so you take your flour, add a little of the liquid to it, make sure that mixes homogeneously, then add that liquid mixture to the rest of the liquid. heat helps.

[Anonymous No.8202171]

>>8202016
>>8202026
>>8202029
>>8202031

thanks senpai
i'll incorporate this advice in the next batch.
wish i could share

[Anonymous No.8203266]

>/ck/
>None of these niggers know how to make a fucking roux.

[Anonymous No.8203307]

>>8202011
I usually use enough cream and reduce it so I don't need any other thickening. Unhealthy as fuck but oh so tasty.

[Anonymous No.8203582]

If it's rice flour, make a slurry with cold water.