Tag Archives: stock

Biscuits and Gravy Breakfast

Biscuits and Gravy Gluten Free Real Food GAPS Style

Biscuits and Gravy Breakfast

My husband pulled an all nighter helping some friends move and as he was on his way home this morning told me he was dreaming of biscuits and gravy, eggs [affiliate link] and bacon. So, being the loving wife that I am, I set out to make him a GAPS modified version of an old favorite. It helps that I've had some experience with making this meal and it helps that I had the necessary ingredients on hand.

THE BISCUITS

The most important thing is the biscuits. Since my husband is not yet truly on GAPS, I contemplated snitching some of my youngest son's Bisquick mix to make just a couple of biscuits for hubby, but then I thought why do that, when I can make a fairly acceptable almond flour [affiliate link] biscuit. Granted almond flour is not white flour, so the texture is a little bit different, but when you're trying to avoid gluten and foods that literally strip your body of nutrients (white flour) instead of feeding your body there has to be some compromise.

This recipe is adapted from: Healthy Indulgences: Easy Low Carb Gluten Free Biscuits.

 

Preheat oven to 350°F.

Place the almond flour and sea salt into a bowl, mix together.

Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.

Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.

Add one egg yolk and mix lightly with a fork. You are looking for a pie crust type dough – at the first stage when it is just mixed together and still crumbly looking.

Add second egg yolk if you feel the dough needs to be a bit wetter.

Whip the four egg whites with a mixer until stiff peaks form.

Gently fold the egg whites into the crumbly mixture.

This recipe made five muffins. I used cupcake papers because the dough sticks pretty badly. So if you don't want to use the papers, grease the tins heavily and flour using almond flour.

Bake for 10 minutes or until toothpick inserted comes out clean.

Because of the beaten egg whites, these muffins are lighter than normal almond flour muffins. I thought they turned out pretty good, but I think next time I'll use 1/2 teaspoon salt.

Here is another biscuit recipe of mine: Green Onion Flecked Biscuits

THE GRAVY

  • 2 cups stock
  • 2 cups cauliflower
  • 4 mushrooms, sliced
  • 2 Tablespoons onion

Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.

Allow to cool for a while and then I blend everything together. I used my Magic Bullet.

Here are my other gravy recipes:

Mushroom Onion Gravy
Onion Gravy

I had also cooked nitrate-free bacon to go with this meal. So I drained out most of the bacon grease, leaving a few of the crumbly bits of bacon in the pan, and added the blended cauliflower to the pan and warmed it up. I had to add several ladles of chicken stock to get the right texture for gravy, and added salt to taste. If my husband could tolerate black pepper [affiliate link], I would have added that, too.

Then I scrambled up some eggs, and dished up some sauerkraut to complete the meal.

Biscuits and Gravy, Bacon and Scrambled Eggs

The only thing missing from the old days is a side of hash browns… which I could have managed a close substitute with peeled and shredded zucchini squash. I understand if you squeeze the squash with cheesecloth the resulting shreds become similar to potatoes.

You'll have to let me know if you try any of these or the whole shebang! 🙂

Biscuits and Gravy Gluten Free Real Food GAPS Style
Author: 
 
Ingredients
  • Biscuits
  • 1 cup almond flour (lightly scooped, not packed, slightly overflowing)
  • ¼ teaspoon sea salt
  • 4 egg whites
  • 2 egg yolks
  • 2 Tablespoons frozen butter
  • Gravy:
  • 2 cups stock
  • 2 cups cauliflower
  • 4 mushrooms, sliced
  • 2 Tablespoons onion
Instructions
  1. Biscuits:
  2. Preheat oven to 350°F.
  3. Place the almond flour and sea salt into a bowl, mix together.
  4. Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.
  5. Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.
  6. Add one egg yolk and mix lightly with a fork.
  7. You are looking for a pie crust type dough - at the first stage when it is just mixed together and still crumbly looking.
  8. Add second egg yolk if you feel the dough needs to be a bit wetter.
  9. Whip the four egg whites with a mixer until stiff peaks form.
  10. Gently fold the egg whites into the crumbly mixture.
  11. Use cupcake papers or grease the tins heavily and flour using almond flour.
  12. Bake for 10 minutes or until toothpick inserted comes out clean.
  13. Gravy:
  14. Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.
  15. Allow to cool for a while and then I blend everything together.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Mushroom Onion Gravy

Mushroom Onion Gravy Gluten Free Dairy Free

One of the things that worried me, and worries many people is the question of how to make gravy on GAPS. No typical thickeners are allowed. The more usual ones: cornstarch or flour are on the no-no list, but the unusual items like agar agar, arrowroot, and potato starch are, too!

Does a GAPSter just have to learn to live without gravy?

No, you don't. If you can eat onions [affiliate link] and cauliflower, you're going to have gravy, and it will be delicious and nutritious.

I've already shared an Onion Gravy recipe, but this time I came up with one that includes mushrooms. I used baby portabellas and the end result was nice brown gravy. To tell you the truth it could easily pass for Cream of Mushroom soup! I'm serious! The taste and mouth feel was perfect.

This recipe does take two hours to cook in the oven, so plan ahead on a day when you have plenty of time to get it started earlier in the day.

Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy

Mushroom Onion Gravy

  • 3 large onions
  • 1/2 head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4  Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste

Preheat oven to 350°F. Grease a medium sized glass casserole dish. Peel the onions and chop into eight pieces. Rinse cauliflower and break into small florets. Rinse and trim bottoms of seven baby portabella mushrooms. Place all ingredients in the glass dish with 1/2 cup of water. Cover with aluminum foil, or use a lid if your casserole dish has one.

Bake for one hour, remove from oven. Stir ingredients. Replace in the oven and allow to bake for another hour. While the onion mixture is baking, wash and slice the remaining mushrooms. Saute in two tablespoons of butter. Cook down until all liquid is gone.

After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender. The baked portabellas will have a firm texture. Remove from oven.

Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender. Add 1 cup of broth and blend until pureed (1 to 2 minutes). Pour gravy into a saucepan. Continue to puree all the vegetables with stock. Once it is all in the saucepan, add butter and salt to taste. You may also add pepper. Mix in the sauteed mushrooms. Serve while warm.

I love Cream of Mushroom soup, and used it regularly. I am really happy to have a GAPS friendly substitute. Although it is not exactly the same as Campbell's Cream of Mushroom soup, it is a close substitute, and it is gluten free and dairy free. It is much more nutritious as it contains good stock.

This gravy would be delicious alongside beef roast, chicken, topping faux-tatoes, or other vegetables or you could even make a loaf of GAPS-friendly bread, slice it, toast it and make gravy toast.

You'll have to let me know if you try it out. Because of the caramelized onions, this gravy does have a bit of a sweet taste to it, but I thought it was delicious. My husband normally won't eat anything caramelized because he doesn't like sweet on his vegetables, but he loved this. Even my 21 year old who shuns anything “abnormal” thought it was pretty tasty.

Let me know if you try it!

Recipe: Mushroom Onion Gravy Gluten Free Dairy Free
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
 
A GAPS legal gravy.
Ingredients
  • 3 large onions
  • ½ head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4 Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste
Instructions
  1. Preheat oven to 350°F.
  2. Grease a medium sized glass casserole dish.
  3. Peel the onions and chop into eight pieces.
  4. Rinse cauliflower and break into small florets.
  5. Rinse and trim bottoms of seven baby portabella mushrooms.
  6. Place all ingredients in the glass dish with ½ cup of water.
  7. Cover with aluminum foil, or use a lid if your casserole dish has one.
  8. Bake for one hour, remove from oven.
  9. Stir ingredients.
  10. Replace in the oven and allow to bake for another hour.
  11. While the onion mixture is baking, wash and slice the remaining mushrooms.
  12. Saute in two tablespoons of butter.
  13. Cook down until all liquid is gone.
  14. After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender.
  15. The baked portabellas will have a firm texture.
  16. Remove from oven.
  17. Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender.
  18. Add 1 cup of broth and blend until pureed (1 to 2 minutes).
  19. Pour gravy into a saucepan.
  20. Continue to puree all the vegetables with stock.
  21. Once it is all in the saucepan, add butter and salt to taste.
  22. You may also add pepper.
  23. Mix in the sauteed mushrooms.
  24. Serve while warm.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.