Gluten Free Gravy

[KatieJ]

I just got my coop order and have some new flours to try out.

What do you use to thicken gravy if you are gluten free?

[abbeyej]

When ds was gf, I found that tapioca flour and very finely ground rice flour (that I usually bought with Indian or Japanese food -- some of the rice flours sold for baking are too grainy for this) both worked well.

[The Girls' Mom]

For a clear gravy, I've used tapioca flour. For white gravy, I've read that rice flour works well.

[Lisa in Jax]

Corn starch or potato starch or arrowroot. ;)

[JoyfulMama]

Potato flour.

[athena1277]

I always use cornstarch for making GF gravy. Thickens nicely.

[Mom0012]

I always use cornstarch for gravy.

 

Lisa

[Alenee]

I have several friends with gluten allergies so when I make food for them, I substitute with cornstarch, using half the amount that I would have used with flour. Works just fine!

[Food4Thought]

I use potato starch. It doesn't affect the flavor, and doesn't get that weird gel-like consistency like cornstarch does (at least when I try it!).

[abbeyej]

I use potato starch. It doesn't affect the flavor, and doesn't get that weird gel-like consistency like cornstarch does (at least when I try it!).

 

Yeah, that's why I favor tapioca starch (though potato has worked well for me and superfine rice flour to)... Corn starch gives that very particular shiny gel-thing... It's not awful, but I like it less well than some of the other thickeners.

[SophiaH]

Sweet rice flour is an excellent thickener, and is what I most often use. I think it gives a nice, smooth consistency. Sometimes I'll use cornstarch, though. Make sure you mix it with a little bit of liquid first so it doesn't clump.

[Mom0012]

Yeah, that's why I favor tapioca starch (though potato has worked well for me and superfine rice flour to)... Corn starch gives that very particular shiny gel-thing... It's not awful, but I like it less well than some of the other thickeners.

 

That's so funny, because when I was posting about using cornstarch, I had originally written that I prefer it to tapioca starch because, in my experience, it gives a slimy/goopy texture at times that I never get with cornstarch. Interesting that others have had the opposite experience.

 

Lisa

[Jen in PA]

I always use cornstarch for making GF gravy. Thickens nicely.

 

:iagree:

[KatieJ]

Thanks everyone. I usually use a combo of flour and cornstarch cuz I don't like the color and texture of just corn starch.

I think I should experiment tomorrow with the potato starch and the arrowroot.( I have potato starch and flour, it is all so confusing some days..)

I have tapioca and brown rice flour too, but I am pretty sure the rice flour is not sweet or finely ground. I don't want to ruin everyone's gravy with my diet needs.