Discover how to make delicious gluten-free gravy using the best thickener for a rich, savory flavor that complements any meal.
Easy Steps for a Delicious, Gluten-Free Gravy Using the Perfect Thickening Agent
Gluten-free gravy can be easily made at home with a simple and adaptable recipe. One of the key components is sweet rice flour, which acts as an effective thickener for achieving a velvety texture. Depending on your preference, you can choose to make the gravy using drippings or opt for a lighter version without them. This flexibility allows you to cater to various dietary needs while still delivering a rich flavor.
When preparing gluten-free gravy, it’s essential to select a quality gluten-free broth or stock. Popular options include organic chicken stock, which enhances the overall taste of the dish. Additionally, understanding the role of different gluten-free thickeners can help you find the best one for your gravy. Sweet rice flour is often recommended, but there are other options available that you can experiment with to find your personal favorite.
Elevate Your Dishes: Mastering the Art of Gluten-Free Gravy with the Ultimate Thickening Secrets!
hi this is Melissa Erdelac from mamagourmand.com and today we are going to talk about gluten-free gravy specifically which thickener is the best so we’re going to go through three thickeners sweet rice flour corn starch and gluten-free flour and figure out which ones taste the best and which ones thicken the best so let’s make your gluten-free life a success and not a hot mess if you want to make gravy like a brown or a turkey gravy then just switch up your broth you can even use a veggie broth too always look at the back of the label though and make sure it is glutenfree so what is sweet rice flour it is not the same thing as white rice flour you want to make sure you use sweet rice flour which is sometimes referred to as glutenous rice flour it’s what’s used in Mochi it’s really sticky and it has a lot more.
Starch than white rice flour and I really prefer it for thickening it does a great job with that for this video I used all butter but what you really want to do for best flavor is use pan drippings you’ll need the same amount for tablespoons and if you don’t have enough pan beans you could also use a combo of butter to pan drippings just so you have 4 tablespoons total this gravy is also make a head friendly and freezer friendly I found that with the gluten-free flour and the sweet rice flour it freezes really well you just saw it in the refrigerator overnight and you can heat it up on the stove or the microwave either method works for seasoning I add just salt and pepper cuz most of your flavor is going to come from the drippings itself you can also boost the flavor by adding a little onion powder.
You could add poultry seasoning you can even add a little bit of gluten-free Worcestershire sauce okay so we made our three gravies with corn starch gluten-free flour FL and then sweet rice flour so just talking about the texture first the corn starch one it almost has these little like gel pockets in it that are reminiscent of boba or tapioca so it’s not the most appealing to look at it is really thick so that’s a good thing the gluten free flour one is a lot creamier and smooth it doesn’t have any lumps in it it resembles your traditional gravy the same as I would say of the three the sweet rice flour one is a lot more velvety texture it is a lot smoother than the other ones it just looks like Grandma’s gravy that you want to drizzle over everything as for the taste okay the corn starch.
One does not taste really good it tastes like corn starch so it tastes like gravy flavored corn starch which probably isn’t the best thing that you want to drizzle all over your food the gluten-free flour that one’s good I can really taste the butter coming through and if you use pan drippings that would be even better because you would get that flavor from the meat so this is a lot better tasting for sure the sweet rice flour definitely hands down the best you can’t taste anything except for the flavors of the gravy the stock and the butter or the drippings definitely the best of the three would recommend the sweet rice flour but if you don’t have this in hand and you only have gluten-free flour I would.
Do that over the cornstarch thanks for watching you can find the ingredients and the amounts in the description below and for the full printable recipe go to my website mamagouramnd.com
