I grew up on this stuff and when I first learned to cook, perfecting a sausage gravy cost me tons in flour and milk until I finally knocked it out. With almond flour coming into my life, I was wondering if anyone has attempted to make a decent roux with almond flour?
Almond flour biscuits doen’t seem like a difficult task (guessing I could adjust the muffin recipe or look up almond flour biscuits…or just put gravy on muffins).
The gravy is what I’d like to get right. Au jus is great for roasts and turkey and all that jazz, but for Biscuits and Gravy it’s gotta be richer and creamier.
1 TBS Almond Flour
1 TBS fat (i.e. sausage drippings or bacon drippings)
1/2 Cup Unsweetened Almond Milk (maybe light coconut milk, full fat coconut milk would probably be overkill…but who knows?)
When I get some free time this week I’ll try to whip up the gravy and see how it turns out. I just wanted to post the idea while it came to me and before it disappeared in my sleep.