I haven't made gravy in years. There used to be a particular kind I liked.. and I haven't been able to remember the name of it. I also haven't seen it at the store. I'd remember it when I see/hear it.
Anyone have a particular brand of flour they prefer for gravy? (breakfast gravy.. not brown gravy)
Bleached or unbleached?
Anyone have a particular brand of flour they prefer for gravy? (breakfast gravy.. not brown gravy)
Bleached or unbleached?
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