The Easiest Gluten Free Gravy Recipe (Dairy Free). (2024)

FAQs

What can you substitute for milk in gravy? ›

Alternative ingredients: Instead of milk, you can use other liquids like chicken or beef broth, heavy cream, or even water to make the gravy. Roux base: A roux base, made from melted butter and flour, is the foundation for the gravy. This base will thicken the liquid and create the desired consistency.

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.

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.

Another way to thicken gravy without flour is to roast vegetables like carrots, onions or shallots, celery, whole garlic and red bell peppers with the meat. Strain the juices and puree the vegetables and add it to the de-fatted meat juices, wine and some stock. Reduce the liquid to a thick gravy then strain and serve.

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.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half.

Cornstarch is probably the most readily available ingredient to sub in for flour in your gluten-free gravy—and you probably already have it in your pantry. The only catch is you'll skip the roux-making process. Once you've deglazed your roasting pan and added stock, transfer about 1 cup stock mixture to a medium bowl.

White Rice Flour: An all-purpose flour for breading and thickening. Sweet Rice Flour (Mochiko): Thickens gravy and sauces, and is used to make noodles. Tapioca Flour (Tapioca Starch): Use it to thicken sauces, as you would starch.

Beth Blends Gravy Mix makes a deliciously robust gravy that perfectly pairs with your favorite savory foods. Crafted to be grain-free, nut-free, and Top 9 Allergen-free, you can whip up a worry-free meal in no time – no meat drippings required!

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

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.

If you'd like, you can thicken your milk-based sauce by stirring in a slurry made from cornstarch and water. Whisk together equal parts of cold water and cornstarch.

Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.

1 Almond or Cashew Milk

For almond milk, place 1 cup raw almonds in a bowl and cover with cold water to about 2 inches above the almonds. Allow to soak overnight or for up to 2 days. The longer the nuts soak, the creamier the milk they'll produce. If soaking for longer than overnight, change the soaking water once.

Regular milk. Regular liquid milk is an easy substitute for reconstituted milk powder. After all, dry milk is just the evaporated solids from regular milk. The main benefits of using regular milk are its nutritional content and flavor, both of which will be similar to those of powdered milk ( 4 , 5 ).

If you don't have milk, you can use slightly thinned-out cream or half-and-half. Feel free to play with the proportions of milk and cream if you would prefer a gravy that's a little thicker or thinner. If need be, you can use butter instead of pan drippings in equal proportions.