I have a friend who’s cutting white flour out of his diet altogether due to diabetes, which is making me curious about how to create some diabetic-friendly recipes that are still as good as their non-healthy equivalents.
Specifically, I’m looking to make sausage gravy. My usual recipe is to take high quality sausage and cook it, add flour and fry into the sausage fat as a thickener, and add milk to create a thick white sauce around the sausage.
Does anyone know a blood sugar friendly substitute for white flour that I could use? It doesn’t have to taste exactly the same, but I’d like to get as close as possible. Wheat flour seems like it would be gritty, but I’m going to experiment with that at some point.