Tahini Gravy Recipe (Vegan + Gluten-Free) - From My Bowl (2024)

FAQs

What gluten-free flour is best for thickening gravy? ›

Some sauces are thickened by starting with a “roux” (a butter + flour mixture), traditionally made with wheat flour. White rice or sweet rice flour is a perfectly good substitute.

It is possible to thicken gravy without flour or cornstarch, and it's as simple as keeping it on the heat. When gravy is left to simmer or reduce, it naturally thickens, so be patient with your gravy. One downside to reducing gravy, though, is that it can become too salty.

The ratio is an easy one to remember: Use 1 tablespoon of cornstarch per 1 cup of liquid for a perfect gluten-free gravy thickener every time.

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.

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.

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.

There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Cornstarch, tapioca starch (also known as tapioca flour), arrowroot, potato starch and plain old wheat flour are typical options.

If your sauce is really that watery, cornstarch is a safer bet, but technically, baking powder will work, too.

Gluten free.

What gravy is gluten-free? ›

Bisto Gluten Free Gravy Granules. Same great taste as the nation's favourite. Gluten-free.

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. No more lumpy gravy on Thanksgiving!

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.

Instead of gravy, opt for a lemony hollandaise sauce recipe to add a little tangy flavor and heat to your side dish. This works especially well for any mashed potatoes that have found their way onto a brunch menu, or if you're cooking a French entrée.

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.

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.

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.

You'll only need about half a teaspoon of xanthan gum to thicken 3 cups of gravy. If you don't want to use a thickener you could simply make a looser "jus" by just combining all the ingredients and bringing to a boil.