Yes, I finally have a gluten free gravy recipe. It has taken over a year to understand how all these flours and starches work to make this happen, and even then, the ultimate recipe is because I made an oops one day. How much of my success do I owe to what appear to be oops in life?
Did You Think A Gluten Free Gravy Recipe Was Easy?
Gravy is a pretty basic thing. I started working on it last September. And had only medium success. I could get it to thicken, but getting it to stay thick was not quite so easy.
It started with a roux. Then a slurry of slurries, as we tried different starches – corn – arrowroot – tapioca – nothing really worked fully. At a low point, I even tried kudzu root. After countless tries, I thought it would never happen. Often I would have a lovely delicious gravy that would loose it’s structure on the second reheat.
What Do They Say About Accidents?
I was working a few weeks ago with a cheese sauce. Simultaneously, I was also working on testing our gluten free flour blend. Instead or turning to the right and shaking the flour blend over some chicken, I turned to the left and a tiny bit of it over my finished cheese sauce. Not what I had intended.
Stirred it into the cheese sauce, poured the sauce over my broccoli and put it in the oven. What I got out was a very thick cheese sauce – similar to one with a flour base. It made me think and I can think alot.
The experience caused me to understand something was going on with the combination of the starch and the flour that I had not seen before. I started testing, and what worked for me, was to take all the ingredients pour them in a pan apply a lower heat setting and whisk until it thickened. Oh my was I a happy girl. We had our first real gravy in a year.
Test, Test, Test
I have continued to test and test because, well, we have to. It reheats, it microwaves and it freezes and holds itself in all those places. Success with our Gluten Free Gravy Recipe!
Gluten Free Gravy Recipe
Gluten Free Gravy Recipe
- 2 cups Chicken or Beef Broth We sometimes use a vegetable protein broth for vegetarian options
- 2 tbsp Butter or vegan equivelant
- 1/4 cup Divinely Gluten Free - Gluten Free Flour Blend
- 1 cube Edwards & Sons Vegan Bouillon optional
- Put all room temperature ingredients in a pan.
- Place pan on stove, set burner heat to medium.
- Whisk together stirring nearly constantly until gravy thickens. Gravy will thicken as
it heats and does not need to be brought to a full on boil.
Our Favorites Places for Extra Flavor
We are big advocates of extra flavor in our gluten free food. This recipe works best with some extra concentrated flavor. We use Edward & Son’s Vegan Bouillon Cubes. We found them years ago at our favorite and now defunct Deans Natural Food Store. Now we get them from Vitacost online store. We highly recommend them. Both as a vegan gravy base (just use two more with two cups of water, instead of the broth)
Let us know how your gravy comes out!