Gravy is the crowning glory to the mashed potatoes and stuffing on your holiday dinner menu. You make a wonderful gravy, but now have to avoid what you usually use to thicken it.
Problem: Your gravy recipe uses flour and butter, but you need your dish to be wheat- and milk-free.
Solution: Use an alternate thickener to make gravy from your pan drippings!
Many gravy recipes call for thickening with a "roux" of butter and flour. There are alternatives if you have to avoid milk and wheat.
Gravy Thickened With Starch
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You can also thicken gravy using a starch slurry. Starches, such as cornstarch or potato starch, must be mixed with a small amount of cold water to make a slurry. Strain drippings into a saucepan. Add more stock if needed. Bring to a simmer. For each cup of liquid, mix starch with a small amount of water. When the drippings are simmering, slowly whisk in the starch slurry. Continue to simmer until the gravy is thickened. Adjust the seasoning to taste.
Equivalent thickening per 1 cup of liquid:
- 1T all purpose flour
- 1T cornstarch
- 1 1/2 tsp potato starch
Adjust the ratio of thickener to liquid based on how thick you prefer your gravy.
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 opaquethan flour.
Starch sauces require less simmering than flour based sauces. Do not boil. Don't overcook cornstarch based sauces or your gravy will lose some of its thickness.
Starch based sauces do not freeze well.
Gravy Thickened With Roux
Make your roux using an equal amount of vegetable oil or milk-free margarine in place of butter. Heat the oil or melt the margarine, thenadd your flour.Whisk until bubbly to remove the "raw" taste of the flour. Add your liquid as usual. Bring to a simmer, while whisking, until your gravy is thickened. Adjust seasonings to taste.
Use a gluten-free flour mix or single alternative flour. Sweet rice flour, sorghum flour and garbanzo flour are great single flour options. Sweet rice flour can be found in the Asian section of the grocery store and makes a very smooth sauce. Garbanzo flour, also known as besan, chana or chickpea flour, can be made by lightly toasting dried garbanzo beans then grinding them in a blender. Use the same ratio of 1 Tbsp "flour" to 1 Tbsp "fat" to thicken 1 cup of liquid.
Fixing Lumpy Gravy
Sometimes, despite your best efforts, you wind up with lumps! This is easily fixed by pouring your gravy through a fine sieve.
Need mashed potatoes to pour that delicious gravy over? Learn how to make creamy mashed potatoes without milk or soy! Check outKFA's Safe Eats™ recipe collectionof more than 1,500 allergy-friendly recipes to help you plan your menu!
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FAQs
(You can also start with a slurry of flour and water—equal amounts flour and cold water whisked together—if you want.) Whisk the gravy while slowly adding liquid: Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid.
How to make gravy if you don't have flour or cornstarch? ›
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.
How can I make gravy without butter? ›
Making Gravy Without Butter
Butter can be substituted with other animal fats like chicken fat or lard. You can also use fat separated from pan drippings.
What is the best substitute for flour in gravy? ›
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.
How do you thicken gravy besides flour? ›
Cornstarch or arrowroot
Arrowroot and cornstarch are gluten-free alternatives to thickening with flour. They'll also keep your sauce clear and cloud-free. You'll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot.
What is a substitute for flour as a thickener? ›
Cornstarch can be subbed in for wheat flour at a 1:2 ratio. Because it's a durable thickener, you only need half the amount of cornstarch to create the same effect. Also, adding cornstarch to a gluten free recipe is a great way to add softness and texture to baked goods while keeping them grain free!
What can I use instead of cornstarch to make gravy? ›
Here are five of the best cornstarch substitutes for all your thickening needs.
- All-Purpose Flour. Yep, that's right — all-purpose flour is a very stable thickener. ...
- Arrowroot Powder. ...
- Potato Starch. ...
- Rice Flour. ...
- Tapioca Starch.
In nonstick pan over medium heat, toast ¼ cup of All-Purpose Flour Artisan Blend, Bread Mix, or Baking & Pancake Mix, whisking constantly until it colors from white to tan, 5 to 10 minutes. Melt butter in pan, add the toasted flour, and mix well. Add stock, whisking constantly to prevent lumps from forming.
Can I substitute milk or water for gravy? ›
However, you can make gravy without milk. All you have to do is replace the milk with a dairy free milk or water. Gravy without water isn't as white, so I like putting in a splash of dairy free milk for color.
Can you substitute pancake mix for flour to make gravy? ›
Gravy and Stews: While pancake mix can be used as a substitute for flour in gravies and stews, it is generally recommended to use flour without added ingredients for better results.
Bonus: Seasoning for Tasty Gravy
I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.
What is the formula for 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.)
Why is my gravy not tasty? ›
If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.
Can I use water for gravy instead of 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.
What happens if you put flour and water together? ›
When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients. The hydration process is achieved when protein and starch molecules create hydrogen bonds and hydrophilic interactions with the water molecules.
What is the ratio of flour to liquid for gravy? ›
(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.
Is plain flour OK for gravy? ›
Sprinkle 3 tbsp plain flour into the tin and mix until well blended. Continue cooking, stirring continuously, for 2 minutes allowing the flour to cook through to make a 'roux' (a thickening base for your gravy).
