1 1/3 cups nonfat dry milk powder

3/4 cup Navy Bean flour mix

3 tbsp GF chicken bouillon granules

1/4 tsp dried thyme, crushed

1/2 cup butter

1/8 tsp gf yellow food coloring

Using an airtight container combine dry ingredients.  Cut in butter and food coloring until pieces resemble corn meal.  Sore in the refrigerator or freezer up to two months.  Shake or stir thoroughly to mix ingredients before measuring.  makes about 3 cups which is enough for six cups of gravy.

Chicken gravy: In saucepan, slowly blend 1 cup cold water into 1/2 cup of chicken gravy base.  cook and stir until mixture is thickened and bubbly.  Cook one minute more.  makes 1 cup of gravy.