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

FAQs

What is the best thickener for gluten-free gravy? ›

“This is important if you like to make your gravy ahead (like me) or if you love leftovers (also guilty),” Peggy says. Cornstarch-thickened gravy will have an uneven consistency when reheated. That said, cornstarch is gluten-free, making it the ideal choice for a gluten-free Thanksgiving meal.

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.

Some gluten-free flours gum up when they're used in a roux—not so with King Arthur Gluten-Free Multi-Purpose Flour. This blend works just like regular flour in a roux—a 1:1 ratio of flour to butter. Cook it until it's slightly browned, then add to your stock and pan drippings and whisk away.

You may have already discovered your favourite one - mine is the knorr classic gluten free gravy (I picked it up at Tesco Extra). I like the neutral flavour and texture of this one, and when added to meat stock and vegetable water it makes a very tasty gravy.

Both Bob's Red Mill 1 to 1, (the blue bag) and Cup4Cup make a great gluten-free gravy. I have tried this recipe with a few other flours and haven't been impressed. So if you can't find either of these 2 brands, I do recommend using sweet white rice flour which comes from short-grain white rice.

Tapioca flour: ideal as thickener or for healthy baking.

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.

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.

Cornstarch is a fine, white powder processed from the endosperm of corn. The endosperm is the nutrient-rich tissue inside the grain. Corn is a gluten-free grain, and no other ingredients are typically required to make cornstarch. As a result, pure cornstarch — which contains 100% cornstarch — is naturally gluten-free.

In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root. This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour.

What is a gluten-free alternative to flour in gravy? ›

Sweet rice flour is my go-to flour for making gluten-free gravy.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L. Fine Gravy Granules for Meat Dishes. The UK's Number 1* Rich, Gluten Free, Vegan Gravy. It has savoury, meaty flavour notes, which are great as a gravy or as a base for gravies and sauces.

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.

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!

Our Gluten Free 1-to-1 Baking Flour makes wonderful gravy your family will love.

A roux is a mixture of fat and flour, and it's an easy way to thicken a sauce. If you make a roux, it should also be added incrementally. A final option is making a beurre manié, which is made by rubbing flour into butter to create a dough or paste.

Onion paste, cashew paste, cream, butter, melon seed paste, cornflour slurry and roux (equal parts of cooked flour and butter) are some of the commercially used thickening agents.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.