Is water or milk better for gravy?

Water, broth, or milk: Any of the three will work here. I actually like gravy made with water best , but experiment and see what works for you. Broth will give you a really flavor-packed gravy and gravy made with milk will be richer (but a little sweet for my taste).

Does gluten free flour make good gravy?

The Best Starch for a Gluten-Free Roux 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.

What can I add to gravy to make it taste better?

Add an umami-rich condiment . Just as you might add condiments like soy sauce, miso paste, Worcestershire sauce, or even a splash of sherry or cider vinegar to your favorite gravy recipe, incorporate them into store-bought gravy for a more complex flavor.

Should you use hot or cold water for gravy?

Combine ½ cup cold water and ½ cup flour in a container with a tight-fitting lid and shake to mix it. I find if I use cold water to mix with the flour, lumps do not form in the container. Shake the container vigorously until the mixture comes together. Pour the flour mixture into the hot liquid, whisking constantly.

Do you use hot or cold milk for gravy?

Using room temperature milk and stirring continuously ensures your homemade country gravy is super smooth and creamy.

What is the secret to using gluten-free flour?

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.

Is gravy made better with flour or cornstarch?

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 .

Can you eat mashed potatoes on a gluten-free diet?

No, most mashed potatoes do not contain gluten . Potatoes, milk, and butter are all naturally gluten-free. So if you're on a gluten-free diet, you can eat mashed potatoes without worry! But keep in mind: You may need to skip the gravy, if wheat flour is the thickening agent!

What is the best thickener for gravy?

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.

How do you increase the consistency of gravy?

If your gravy is looking watery, you can add a slurry (a mixture of cornstarch/flour and water) or a roux (a mixture of flour and butter) to thicken it up . Other pantry ingredients like Wondra (an instant flour), arrowroot, tapioca, and potato starch can also be used to thicken gravy to a deliciously silky consistency.

How do restaurants thicken gravy?

You can thicken the gravy by adding tapioca scratch, potato starch, flour, or cornstarch . Any of the above thickening agents can be used if it's available in your kitchen.

How to Make Gluten Free Gravy • Recipe + Tips • Eat or Drink (2024)

Jump to Recipe Jump to Video Print Recipe

This post is designed to teach you How to Make Gluten Free Gravy. You’ll learn how to make gluten free gravy using my fool-proof technique. Learn how to season your gluten free gravy properly no matter what type of broth you are making it out of. My gravy is gluten free, dairy free, soy free, egg free, corn free, and peanut free. It can be made vegan if you use vegetable broth.

With Thanksgiving sneaking up on us, I see so many people new to the gluten free diet wondering how to make gluten free gravy. The good news is that making gluten free gravy is not that different from making regular gravy. So while this recipe is not mind-blowing, it’s important to know which replacement ingredients work best. I’ll also share some fool-proof techniques that result in a gravy that’s never clumpy.

If you want dairy free mashed potatoes to go along with your gravy, click here to learn How to Make Dairy Free Mashed Potatoes.

If you are brand new to Eat or Drink be sure to sign up for the newsletter so you never miss a thing. Eat or Drink is my Food and Lifestyle blog with a focus on Allergy-Free eating and living. If you want to find more posts focused on the food aspect of Eat or Drink, just click here. If you want to find more posts focused on Allergy-Free Living, click here.Or if you want more lifestyle and faith-based posts, click here.

You can also FOLLOW ME on INSTAGRAM, FACEBOOK, and PINTEREST to see more delicious food and to see some social media exclusive recipes, tips, and giveaways.

How to Make Gluten Free Gravy

Gluten free gravy is not all that different from the regular gravy. The only major difference is your thickening agent. It’s also important that you incorporate your flour properly so that it does not clump up.

Create a Slurry

The easiest way to thicken any gravy is to make a slurry. A slurry is simply a mixture of your flour and liquid. You can use water as your liquid or use some of your broth. I prefer using broth because it helps keep the gravy flavorful. Creating a slurry is a fool-proof technique to ensure your gravy thickens properly. The last thing you want in your gravy is clumps of flour. By creating a slurry you remove the risk of your gravy clumping up.

Choosing a Flour

My favorite flour to use in gluten free gravy is brown rice flour. Brown rice flour acts very similar to regular gluten-full flour in gravy. It dissolves well and does not add any weird flavor. It is such a common gluten free flour that you can easily find it at any store or you might already have some on hand. In the past, I have tried using starches like tapioca starch or potato starch, but unfortunately, those get a bit too gooey in gravy. You also want to avoid some of the grain free flours like almond or coconut because they have a strong taste and a distinct texture.

When to Season Your Gluten Free Gravy

These tips are not exclusive to learning how to make gluten free gravy. No matter what type of gravy you are making, it’s important to know how to properly season it. A little extra seasoning is especially important for vegan gravy made from vegetable broth.

What to add to gravy made from store-bought broth – Great for Vegan Gravy

These are just some suggestions on ways to season gravy made from store-bought broth. You may not want to use all of them at once. If you are using store-bought broth see the recipe card for an example on how to add seasonings.

Salt + Pepper to taste
Poultry Seasoning
Smoked Paprika
Garlic Powder
Onion Powder
Rosemary
Liquid Smoke – not necessary but does help add a rich flavor that store-bought broth is lacking
Dark Brown Sugar – a very small amount of dark brown sugar helps round out the flavors
Dairy Free Butter

What to add to gravy made from turkey pan drippings:

If you are using the pan-drippings and juice from a cooked meat like Turkey on Thanksgiving, you will not need to add a lot of seasoning. Below are the only things I suggest adding to help season your gravy.

Troubleshooting Tips

Hopefully, you don’t run into errors when making your gravy. But if you do goof up somewhere along the way it’s not the end of the world. Here are some troubleshooting tips to help you when you are in a pinch.

Too Thick

If your gravy gets too thick don’t panic! This can happen very easily from overcooking your gravy or adding too much flour. If your gravy is too thick just slowly whisk in more broth while your gravy is simmering. Once your gravy reaches the consistency you want to turn it off and remove it from the heat. The longer it cooks the more the liquid will evaporate so be sure to remove it from the heat when it is at your desired consistency.

Too Thin

Maybe you had more broth than you realized and your gravy isn’t getting thick. Don’t worry too much. Just make more slurry and SLOWLY add it in. Start with a little bit, mix well, and simmer for a few minutes. If it’s still thin repeat.

Too Much Seasoning

If you added too much seasoning you might just have to add more broth and slurry to expand the amount of gravy. This will dilute the seasoning you added.

Clumpy

If your gravy gets clumpy first try adding a bit more broth and whisking vigorously. If the clumps still don’t go away you can try running your gravy through a fine mesh strainer. This should help you remove the clumps.

If you’ve enjoyed this post don’t forget to scroll down to the comments section to rate the recipe ☆☆☆☆☆ and let me know your questions, thoughts, and opinions. I love hearing from you!

If you think your friends would love this recipe too, don’t forget to hit the share buttons below.

5 from 7 votes

Gluten Free Gravy

Learn how to make simple gluten free gravy with this simple recipe. Perfect gravy for mashed potatoes. You'll love this gluten free gravy on Thanksgiving or Christmas. It's dairy free, corn free, and can be made vegan with vegetable broth.

Ingredients

Gravy Base

1 1/2 cup store-bought broth or cooking liquid and drippings from meat like turkey

Slurry

1/2 cup broth or water
3 tablespoons brown rice flour
1/2 teaspoon salt - more or less to taste
1/2 teaspoon pepper - more or less to taste

Other optional seasonings - see note in blog post about seasoning your gravy

1/4 teaspoon poultry seasoning
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon liquid smoke
1/4 teaspoon dark brown sugar
2 teaspoons dairy free butter

US Customary - Metric

Instructions

Add broth or pan drippings and juice to a small pot and bring to a boil.
While your liquid is coming to a boil, make your slurry. To make your slurry add broth or water to a small bowl and add in your brown rice flour. Whisk very well to combine. If you leave the bowl sitting long before adding to your pot, you may need to whisk again because separation can occur.
Slowly add your slurry to your boiling broth while whisking. Quickly reduce to a simmer and cook for about 7 minutes. During this time you can add any seasonings you would like to add. If your gravy starts to get too thick for your liking remove from heat and serve. If you run into any issues with gravy consistency see troubleshooting tips in the blog post.

Video

Notes

Read the blog post for tips on seasoning. If you run into any issues with texture see troubleshooting tips in the blog post.

Please be aware: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition