Once you get used to it, eating gluten-free really isn't that awful. The rough part though is the random cravings for things you can no longer have. Especially when watching TV, I'll see a commercial for some sort of dessert or comfort food that's obviously not gluten-free and it makes me remember how much I miss things like doughnuts or fried chicken or gravyyy. The best part about making gluten-free gravy though is that it barely takes any time!
Here's what you'll need:
For the gravy:
1 Package of bratwursts (or sausage if that's what you prefer)
1/2 Cup (ish) of gluten free flour
1 Package of Mushrooms
2 Tablespoons of butter
1/2 Cup (ish) of milk
For the smashed potatoes:
1/2 Stick of butter
1 Cup (ish) of milk
First go ahead and cook the bratwursts over medium heat until they're done. Make sure to read the packaging though to check that they're gluten-free. Brats and sausages are the number one place that I see flour being added to meat as a filler. Johnsonville recently started marketing some of their products as gluten-free, but if you're cautious ask the meat department for help. Sometimes they even have sausages that they make themselves and therefore know exactly what went into them.
Then go ahead and move them to a separate plate and put all of the liquid in a separate bowl. Turn the heat to low and add 2 Tablespoons of butter and 2 Tablespoons of gluten-free flour to the skillet. I find that King Arthur all-purpose gluten-free flour has the least grainy taste, but use whatever you prefer.
Then take a fork and blend the flour into the butter, making sure that there aren't any clumps. Let it cook over low heat until it starts to look more golden. This can be hard to tell if there was a lot of liquid from the brats left in the skillet. In that case, just look for it to get a slightly darker color that when you started.
Once it looks golden, go ahead and add the liquid from the brats that you put in a separate bowl. Mix it in slowly and make sure that there aren't any clumps. Then turn the heat to medium low and add the mushrooms to the mix, letting them cook down.
At this point, the brats should have cooled off a bit. Go ahead and take one of your brats and chop it into little cubes. If there's a bunch of juice running out while you're trying to cut it, give it a few more minutes to rest before chopping. Go ahead and add the meat to the mushrooms.
Then, slowly add the milk until the gravy becomes the right color for you (you may need more or less than I suggested).
Let the gravy cool and move it to a separate bowl. While it's good on mashed potatoes, you can also eat it on gluten-free fried chicken or the brats.
Cook your potatoes in the microwave for about 12 minutes. It may take longer or shorter depending on how many potatoes you put in and your microwave. Mine for example the one in my apartment is insane and can cook 1 raw potato in 2 mins.! I'm pretty sure it's broken...but I guess in a good way?
Anyways, once the potatoes are cooked go ahead and add them to a pot or bowl and use your potato masher to smash them. Just be careful that no burning chunks of potato fly up and burn you in the middle of smashing! Then go ahead and add half a stick of butter and mash that in. At this point you're going to start adding milk. It's really up to you how much to add depending on what consistency you're looking for. You're probably going to need to add more than you would've guessed though. Then add garlic salt to taste.
Transfer the smashed potatoes to a bowl and you're done!
Plate and serve