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Gluten free gravy

My wife has Celiac. Sick of glossy, cornstarch-thickened sauces, I've been fiddling with gravy made from gluten free roux. I've gotten okay results, but can't seem to hide the odd aftertaste that GF flour leaves. Has anybody mastered this?
By the way, you CANNOT reheat GF gravy. It becomes a bitter, grainy disaster.

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    1. I can relate - I have celiac. I do not use cornstarch in gravy but rather sorghum as I find the flavour more closely mimics the flavour/texture of wheat flour in gravy (either stirring it in or use in a roux). Have you tried white rice flour? It is very bland and mild.

      Having said that, I have made gravy very rarely since my diagnosis. Instead I almost always just throw some white (or red, depending on the protein) wine with the drippings, reduce until slightly thickened, then finish with butter. Of course this is not gravy but the sauce is delicious with meats. This way I can re-heat and there is no issue with the odd aftertaste/texture of some GF starches/flours.

      2 Replies
      1. re: chefathome

        You had me at red wine, butter, and pan drippings.

        1. re: FinnFPM


          ETA: Believe me, I've tried every possible GF option there is. And this (naturally gluten free version) is best.

      2. I usually deglaze the pan with stock and reduce a bit to concentrate the flavors (wine is a great addition!!!) and blend (immersion blender,) with some roasted veggies to thicken it.

        1. I'm grateful for the inventive sauce suggestions. I was just hoping to give my wife something that felt like old time Thanksgiving gravy. Probably not happening. The search goes on. Happy Thanksgiving, all.

          3 Replies
          1. re: larryavsdad

            i've had great results with sweet rice flour (as discussed in the Serious Eats link). just be sure to use a good superfine product like Koda Farms Blue Star Mochiko, or Authentic Foods.

            1. re: goodhealthgourmet

              I agree - and those are exactly the two brands I'd recommend. I've fed superfine rice flour gravy to a whole SLEW of gluten eaters over the past few years. Not one of them has even noticed that it's "different" and it's always enthusiastically consumed. And if you've got a top notch turkey stock to work with, and some good butter, and you can make a roux...how can you go wrong?

              1. re: goodhealthgourmet

                I agree with the rice flour roux. I also feed it to the whole family. I use glutinous rice flour, but I know GHG isn't a fan of it for gravy. 10g butter, 7g flour and 85g liquid will give you a very thick gravy. You shouldn't have any issues whatsoever reheating.

            2. Another alternative that doesn't rely on starch for thickening at all (and is really delicious) is a puree of roasted, caramelized shallots and onions. Saute sliced onions and halved shallots, and if you're roasting a turkey (vs. smoking, grilling, frying, etc.), chuck them under the rack it's on partway through. Add some stock so they don't burn. After the turkey is out, strain the liquid and defat it, then add the roasted onion/shallot mix back to the drippings and whiz with an immersion blender (or use a blender or food processor), then thin with hot stock and season.

              The only caveat is that it's a bit sweet from the roasted onions, and some might not care for that. And of course, you can add wine to the drippings, a splash of cream at the end, etc. as you wish.

              1. Me,mildly allergic to corn,two celiac friends
                My choices for about 25 years have been tapioca,rice or potato flour/starch,depending on which allergy etc I'm dealing with.All three work well with zero taste,after taste.If I have chestnut flour on hand I'll use it sometimes,but I wouldn't make a trip to the store for it or buckwheat for gravy.

                1. Sauce is one thing but sometimes you just have to have gravy. How good it is depends of course on the base. You get plenty of pan drippings from poultry to make a good gravy. I like white gravy with poultry so I usually add half & half or whole milk to the reserved drippings and heat it. I make a gluten free blend of flours for bread that uses sorghum, amaranth, rice and corn flours. I use that to make my gravy using the Julia Child method of making a paste of the flour and soft butter, then madly whisking it in to the simmering liquid and then season. It thickens perfectly without any lumps, no after taste and it reheats well. This doesn't taste any different than my mother's white gravy when I was a child. I made some yesterday to drizzle over the turkey and dressing and I must say it was divine.

                  If you use a commercial gluten free mix, make sure it doesn't contain any bean flour. That WILL have a nasty after taste that ruins the flavor of anything, in my opinion.

                  1. I always thicken my gravies with arrowroot flour. It is gluten-free, and adds no discernible flavor of its own. I purchase it inexpensively at a local Italian imports store.

                    2 Replies
                    1. re: drmikej1008

                      I agree with drmike. I find that arrowroot flour works beautifully, and it's actually easier to work with than flour.

                      1. re: Cilantra

                        this is why it's best for all of us to experiment and determine what works for us. i personally think flour is easiest to work with, and i don't like arrowroot because i've found it can produce a slimy texture that i just can't get past.

                    2. In addition the the pureed veggie suggestion, a method I also employ often for creamless creamed soups, I also use Xanthan Gum as a thickener. A little goes a very long way, where a tablespoon is equivalent to about 1 cup of flour. Xanthan Gum is a natural product made from veggies. It is also low carb, so that's an added bonus for those also counting carbs.

                      1. I've used this brand and with a bit of spices added it is very good.


                        I always add it to some pan drippings and some potato flakes (crushed up) to thicken it up again.