Sausage Gravy -- Substitute for White Flour
I'm working on some healthier versions to some of my not-so-healthy favorites. I have an idea for a sausage gravy and biscuits substitute. I'm thinking homemade sausage (without nitrates or nitrites) gravy over grilled portobello or maybe a whole-wheat English muffin and spinach leaves. The problem is, the only white gravy recipe I know uses white flour (which I'm trying to cut out) and I'm not sure what else will give the right consistency. I'm going to experiment with wheat flour, but I have a feeling that might taste a little gritty. Any ideas?