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

FAQs

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

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.

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 plain flour or cornflour: This is simply to thicken the sauce so either works fine. Gluten-free stock: I make mine from 500ml of boiling water and 1x gluten-free stock cube. Any flavour works, be it beef, chicken, ham, turkey or veggie/vegan stock cubes.

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.

Tapioca flour: ideal as thickener or for healthy baking.

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.

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.

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.

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

You can substitute gluten-free alternatives like arrowroot or potato starch in equal parts to cornstarch (1 tablespoon cornstarch = 1 tablespoon arrowroot or potato starch). Like cornstarch, you'll want to start by making a slurry and adding it to the simmering broth.

Is cornstarch ok for gluten-free? ›

Cornstarch is a fine, white powder processed from the endosperm of corn. The endosperm is the nutrient-rich tissue inside the grain. Corn is a gluten-free grain, and no other ingredients are typically required to make cornstarch. As a result, pure cornstarch — which contains 100% cornstarch — is naturally gluten-free.

Ingredients. The original Worcestershire sauce included barley malt vinegar, making it unsafe for someone with celiac disease or non-celiac gluten sensitivity. However, there are many different versions of Worcestershire sauce, including gluten-free versions.

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.

Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.

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.

Our Top Picks

There are many all-in-one blends to choose from and no two blends are the same. we rate these favorites over the others: King Arthur Gluten-Free Measure for Measure Flour: This blend features rice flour and whole-grain brown rice flour, which, Tegethoff explains, boosts structure, texture, and fiber.

Our Gluten Free 1-to-1 Baking Flour makes wonderful gravy your family will love.

Tapioca can be bought as flour, pearls, or flakes, and it's also gluten-free. Most cooks recommend substituting 1 tablespoon of cornstarch with 2 tablespoons of tapioca flour. Tapioca is a processed starch flour made from the root vegetable cassava.