Gluten Free Brown Gravy - Easy Beef Gravy Recipe! (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.

Herbs and spices: Add dried herbs like thyme, rosemary, or sage, or spices such as black pepper, paprika, or cayenne pepper. These will impart additional flavors and complexity to the gravy. Stock or broth: If your pre-cooked gravy is too thick or lacks depth, you can thin it out.

Pioneer Brown Gluten-Free Gravy Packet

Tastes like your standard run of the mill gravy.” “This one also has a bit of that old taste, I wonder why.” “Nothing grand, nothing bad. Just okay tasting gravy.”

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.

Arrowroot. This powder comes from rhizomes of the Marantaceae family of tubers. It's a great natural substitute for those needing a gluten-free gravy thickener. As with using cornstarch or flour to thicken gravy, make a slurry with your arrowroot powder by mixing 2 to 3 tablespoons with an equal amount of water.

Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings. When the veggies are sufficiently sautéed, stir in your jarred gravy and simmer on low.

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

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.

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 thickener is best 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.

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

Gluten-free Gravy Recipe: What you'll need…

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.

Full Flavor Foods Beef Gravy Mix - Gluten Free, MSG Free, Non Dairy, Nut Free - 3 Packages, 1.06 oz Each.

McCormick Turkey Gravy Mix (Gluten Free), 0.88 oz

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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.

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.

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.

"But, if I'm trying to sub a regular traditional flour, I tend to grab oat flour since that mimics wheat flour beautifully." She also attains fluffiness by mixing blanched almond flour and oat flour, adjusting the amounts for each recipe.