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.

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.

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.

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.

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.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

This product has 2 ingredients with dairy and 1 ingredient that may have dairy.

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.

Soy Milk. This is perhaps the most common dairy milk alternative. Soy milk has very little flavor on its own, and the texture is a lot like cow's milk. You can use soy milk in basically any recipe that calls for dairy milk.

Cornstarch works remarkably well as a thickener in sauces, gravy, and pie fillings, and some prefer it to flour. 2 You won't be able to taste the cornstarch the way you sometimes can taste the flour. Be aware that these foods will be more translucent.

Can I substitute cornstarch for flour when making gravy? ›

If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch. If you're substituting flour for cornstarch to thicken the sauce in your recipe, substitute two tablespoons all-purpose flour for every one tablespoon cornstarch.

Using Pancake Mix as Flour: Pancake mix can be used as a substitute for flour in recipes that call for flour, baking soda, and baking powder [3]. It is not suitable for recipes that require yeast. Cakes, cookies, frying batters, and pastries are more ideal for using pancake mix instead of flour.

Cornstarch is gluten-free in its natural form. Cornstarch is made by grinding up the starchy (carbohydrate) portion of a corn grain and turning it into a very fine powder. Cornstarch is typically used as a thickener for soups, sauces, gravy and stews.

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.

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.

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.

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.

Yes, gluten free flours can be used to thicken, as the key part is the starch in the flour, not the protein, which is the gluten. Corn flour (not wheaten cornflour) is a common gluten free thickening agent.