How to cook baked potatoes with the crispiest skin you’ve ever had. These British jacket potatoes are cooked without foil but there is another secret for getting the skins super thick and crispy with a fluffy potato center.
3TablespoonsGluten-Free Flour Or Gluten Free All Purpose Flour
2TeaspoonsOf My Homemade Vegetable Stock PowderOr 2 Teaspoons Bouillon Powder Or 1 Stock Cube
1TeaspoonOf My Homemade Sausage SeasoningOr ½ Teaspoon Sage, ½ Teaspoon Onion Powder, ½ Teaspoon Garlic Powder, And A Pinch Of Black Pepper
1Tablespoon(15g) Vegan Butter
1CupBoiling Water
1TablespoonTamari
Instructions
Melt the butter in a pan over a low to medium heat.
Mix the flour, salt, stock, and seasoning together in a small bowl.
Add the flour mixture into the pan and whisk until it incorporates.
Add half of the boiling water to the pan and whisk it constantly. Then pour the other half of the water in and whisk until smooth. Bring the heat to a gentle boil.
Finally, mix in the tamari.
This gravy is pretty thick so if you like it thinner, add 1 tablespoon of hot water at a time until it reaches your desired consistency.
Notes
Storage: This recipe keeps for up to 4 days in the fridge in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.