The Easiest Gluten Free Gravy Recipe (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.

One alternative is to use a non-dairy milk such as almond milk or soy milk. Another option is to use a roux (a mixture of butter and flour) to thicken the gravy, and then add a flavorful broth or stock in place of the milk. You can also use pureed silken tofu as a milk substitute.

Another way to thicken gravy without flour is to roast vegetables like carrots, onions or shallots, celery, whole garlic and red bell peppers with the meat. Strain the juices and puree the vegetables and add it to the de-fatted meat juices, wine and some stock. Reduce the liquid to a thick gravy then strain and serve.

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.

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.

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.

Normally I'd use soy milk for most things, but I've found that in greater quantities it tends to froth badly. Almond milk does not have this problem though. Serve over warmed biscuits or the toasted bread of your choice.

Simple Gravy Recipe Without Milk

This old fashioned gravy recipe made from pan drippings and a slurry of water and corn starch has been passed down in my family for generations. It's a foolproof gravy recipe and so easy to make following these simple instructions.

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.

What can I use if I don't have flour or cornstarch? ›

At the most basic level, gravy is a simple pan sauce that requires liquid and a thickener. Traditional turkey gravy usually has fat, flour, and stock. You can make excellent turkey gravy with just those ingredients, plus salt and pepper for seasoning.

White Rice Flour: An all-purpose flour for breading and thickening. Sweet Rice Flour (Mochiko): Thickens gravy and sauces, and is used to make noodles. Tapioca Flour (Tapioca Starch): Use it to thicken sauces, as you would starch. Xanthan Gum: Include in gluten-free flour mix to help your baked goods stick together.

Both Bob's Red Mill 1 to 1, (the blue bag) and Cup4Cup make a great gluten-free gravy. I have tried this recipe with a few other flours and haven't been impressed. So if you can't find either of these 2 brands, I do recommend using sweet white rice flour which comes from short-grain white rice.

Flaxseed gel is a healthy and gluten-free alternative to cornstarch. You can make it by mixing ground flaxseeds or flaxseed powder with water. This forms a gelatinous substance, which can thicken food in place of cornstarch, although it isn't as smooth as cornstarch and may lend a rough texture to the food.

Tapioca flour: ideal as thickener or for healthy baking.

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.

Even if you just dump a pile of Wondra into buttered broth and stir, you'll probably come out with a pretty decent gravy. Thanks to its light, silky texture, this flour is also seriously forgiving. If you don't stir in quite enough at the beginning, it's easy enough to add some later to bulk up your sauce.

The secret is to use Bob's Red Mill 1 to 1 baking gluten-free flour. My family and guests never know they are missing the gluten from traditional flour used to make a roux to thicken this gravy. So full of flavor, my kids beg for more gravy. I'm always trying to reinvent the meals I use to create in a gluten-free way.