No Fail Gluten Free Gravy Recipe (easy & dairy free) (2024)

FAQs

What is the best gluten-free flour to use for gravy? ›

Sweet rice flour is my go-to flour for making gluten-free gravy. It contains a slightly higher starch content than other gluten-free flours, making it silky and smooth. Even more, because this flour is gluten-free, it doesn't clump as easily as wheat flour.

Cornstarch is probably the most readily available ingredient to sub in for flour in your gluten-free gravy—and you probably already have it in your pantry. The only catch is you'll skip the roux-making process. Once you've deglazed your roasting pan and added stock, transfer about 1 cup stock mixture to a medium bowl.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Unsweetened almond milk (especially barista styled almond milk and almond cooking milk), natural flavored full fat oat milk, and soy milk all make great substitutes for milk. Water is also a good substitute for milk in sausage gravy, though the color won't be as opaque as it would with a dairy free milk.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Cornstarch and potato starch are the best options for gravy. Avoid arrowroot and tapioca starches because they can get "stringy" and look artificial in gravy. Cornstarch gravy is more translucent than flour based sauces. Potato starch gravy is more opaque than cornstarch, but less opaque than flour.

Tapioca flour is made from the starchy liquid extracted from the South American cassava root. This flour is used as a thickener in soups, sauces and pies and has no discernable flavor or taste. It can also be used in combination with other gluten-free flours in bread recipes.

Thickener: Xanthan gum can be used to thicken a recipe. Things like gravies, soups, and stews all need a starchy element to help them come together and give a good mouthfeel. Some substitutes are things like tapioca starch, potato starch, corn starch and rice starch.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Your gravy might taste doughy or chalky if you didn't cook the flour enough when making your roux. You'll want to cook the flour for at least five minutes, until it smells nutty and begins to turn light brown. But if you don't notice until it's too late and you've already added your broth, bring the gravy to a simmer.

What happens if you put too much cornstarch in gravy? ›

It should look like gravy. So if you added too much cornstarch, you can always dilute it. with a little bit more chicken stock or water. If you're thinking it too much, it looks like pudding.

Add Herbs. Try thyme, sage, chopped parsley, a teeny bit of tarragon, and some chives. When using fresh herbs, add them toward the end of cooking. Lemon verbena, lavender, rosemary, basil, and mint for simple syrups.

Mix 1 tablespoon plus 1 teaspoon arrowroot powder with 3 tablespoons water until dissolved for every 1 cup of gravy. While whisking the gravy constantly over medium heat, add the arrowroot mixture a little bit at a time. Cook, whisking often, until the gravy thickens.

It is possible to thicken gravy without flour or cornstarch, and it's as simple as keeping it on the heat. When gravy is left to simmer or reduce, it naturally thickens, so be patient with your gravy. One downside to reducing gravy, though, is that it can become too salty.

Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.

This scrumptious gravy is quick, simple and delicious on everything from roast turkey to mashed potatoes! Our Gluten Free 1-to-1 Baking Flour makes wonderful gravy your family will love.

Sweet rice flour, ground from glutinous rice, makes a velvety gluten-free roux and nicely replaces wheat flour measure for measure. Classically roux uses clarified butter as its fat.

Cassava Flour

It's grain-free and can be used as a 1:1 for all purpose flour in some recipes. We like it in tortillas, cookies, and crackers, and it's also featured in our MB Gluten-Free Flour Blend!

I place about 1 tablespoon of potato flour, your favorite gluten free all purpose flour, cornstarch, potato starch, or arrowroot powder in a small left-over container and add about 2-4 tablespoons of water to potato flour (less for starch); cover with a lid; and shake vigorously.