The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Melt a few Tbsp of safe margarine (milk-free, soy-free, corn-free as needed) in a pan. Put in a few Tbsp of tapioca flour and stir. This will get thick. Put in about a cup of rice milk. You can adjust thickness by adding more flour or milk. Toss in some salt, pepper, garlic.
This gravy doesn’t stay over well, so only make what you will use. Regular (wheat) gravy can be saved and reheated, but with tapioca flour the leftover gravy turns into glue in the pan once it cools.
Tapioca starch can be replaced with potato starch or corn starch.
Rice milk can be replaced with any milk-free alternative beverage.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.