Shallot Gravy

4 tablespoons olive oil

2 shallots, chopped finely

10-12 white button mushrooms, chopped finely

3 tablespoons white rice flour mix*

½ cup white wine

3-4 cups gluten-free chicken broth (see note)

Salt and pepper to taste

Heat olive oil in large saucepan at low temperature. Add shallots and mushrooms. Cook until mushrooms are brown and shallots are tender.

Sprinkle white rice flour over vegetables and whisk. Let flour cook for 1 to 2 minutes. Whisk in white wine and heat until thickened. Add 2 cups of the chicken broth and simmer for 5 minutes. Add more broth as necessary if gravy is too thick. Let simmer until dinner is ready. Salt and pepper to taste.

Serves 16.

Cook's notes: For white rice flour mix, try this recipe from "The Gluten Free Gourmet" by Bette Hagman: Combine 2 cups white rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour; place in storage container. Look for these flours at Asian markets.