For a specific recipe, I'd have to get back to you on that because I don't have one. It's one of those things I just do.
Let's see what I can ramble on about with regard to this.
One important thing is to get flavor into your flour. I use a little Canola oil to brown it. My grandmother did this with bacon fat, which I can't recommend.
It is considered an art form in the South to brown your flower as much as possible without burning it.
You can do whatever else you like to flavor it, but you're basically looking for four essential flavor characteristics:
Fat, creaminess,
blood (eww), and salt.
I've already mentioned Canola oil which gives a nice balance of low saturated, and adequate poly- and mono-unsaturated fats. The scare that came from dangerous elements found in rapeseed has been successfully bred out.
For creaminess, I use either soy or almond milk. I prefer almond milk because it's easier to find unsweetened, but I usually end up with soy.
I use flour-browning and some kind of smoke flavoring for the "
blood" such as Bac-Os, Liquid Smoke, or smoked paprika.
Ignore the designer salt craze. Trace minerals found in Himalayan and Celtic varieties don't keep sodium chloride from leeching off minerals from your body or raising your blood pressure and you need the iodide from the cheap stuff to keep your thyroid function up unless you feel like gulping down some seaweed powder or some such nonsense. The less salt you customarily eat the less you'll need, obviously.
This process requires pretty much non-stop, endless stirring.
So I start off with a few tablespoons of oil in a skillet, bring it up to medium heat, and add a couple of tablespoons of flour. I use whole-wheat pastry flour and strain the heavier fiber out while adding to the oil.
Once the flour starts to smell ever so slightly bitter I add the milk, about 2 cups, I guess, and the other stuff.
Then I bring it to a simmer and add salt, but if you want to wait until the end that's okay, too.
I'm usually in a hurry to eat the stuff so I don't bother simmering until the gluey texture (from undercooked flour) folks hate disappears. Salting early helps this situation.
You'll just have to adjust the proportions of ingredients unless you want to wait until I can try making the stuff with a makeshift recipe.
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