Gravy is a classic sauce that adds richness and flavor to many meals, whether it’s served over mashed potatoes, roasted meats, or vegetables. Traditionally, flour is used as a thickening agent in gravy. But what happens when you need a substitute for flour in gravy? Whether you’re gluten intolerant, following a low-carb or keto diet, or simply out of flour, there are several effective alternatives that will allow you to achieve the same thick, smooth consistency without sacrificing flavor.
This guide will explore the best options for substituting flour in gravy, explaining how each substitute works, providing usage tips, and offering advice for selecting the best one based on your dietary needs and cooking goals. If you’re looking for more ways to adjust your gravy for specific dietary requirements, check out this article on how to make gravy without salt for additional ideas.
Why Is Flour Used in Gravy?
Flour serves a crucial role in gravy by acting as a thickening agent. In traditional recipes, flour is used to form a roux—a combination of flour and fat (usually butter or drippings)—that binds the liquid and fat together, creating a smooth, creamy texture. When cooked, the gluten in the flour helps to thicken the gravy, giving it body and richness.
However, there are times when flour is not the best option. People with gluten intolerance, those on low-carb or ketogenic diets, and others simply looking for a lighter alternative may need to avoid flour. Fortunately, there are several substitutes that can achieve the same effect without compromising flavor or texture.
If you’re exploring different gravy-making techniques, you may also want to check out this article on what is breakfast gravy made of for more variations on this classic sauce.
Common Substitutes for Flour in Gravy
There are several widely-used alternatives to flour when it comes to thickening gravy. These substitutes are especially useful for people following gluten-free or low-carb diets, but they can work well in any kitchen.
1. Cornstarch
Cornstarch is one of the most popular and accessible substitutes for flour in gravy. It’s a gluten-free option that produces a light, smooth, and translucent gravy, which makes it perfect for dishes like chicken or turkey gravy.
- How it works: Cornstarch thickens by gelatinizing when it’s mixed with hot liquid, resulting in a slightly glossy appearance. It doesn’t add any flavor, making it ideal for those who want a clean, neutral-tasting sauce.
- Usage: Use half as much cornstarch as flour. For example, if a recipe calls for 2 tablespoons of flour, you’ll only need 1 tablespoon of cornstarch. Mix the cornstarch with cold water or broth to create a slurry before adding it to the hot gravy to avoid clumping.
- Benefits: Cornstarch is gluten-free, lightens the texture of the gravy, and works well with clear broths.
- Drawbacks: While cornstarch works well in clear gravies, it can produce a slightly thinner texture than flour-based gravies, so it may not be ideal if you prefer a thicker consistency.
2. Arrowroot Powder
Arrowroot powder is another excellent gluten-free option for thickening gravy. It’s especially popular in paleo and Whole30 diets, as it’s derived from a tropical plant and contains no grains.
- How it works: Arrowroot thickens by forming a gel-like consistency when combined with liquid, and it creates a glossy finish that’s similar to cornstarch. It has a neutral flavor, which makes it versatile for different types of gravies.
- Usage: Substitute 1 tablespoon of arrowroot for every 2 tablespoons of flour. Like cornstarch, it’s best to dissolve arrowroot in cold water before adding it to the gravy to prevent lumps.
- Benefits: Arrowroot is gluten-free, grain-free, and suitable for paleo diets. It thickens quickly and creates a clear, glossy gravy.
- Drawbacks: Arrowroot can become slimy if overcooked or reheated. For this reason, it’s best used in gravies that will be served immediately, without multiple reheatings.
3. Potato Starch
Potato starch is another effective gluten-free substitute for flour in gravy. It has similar properties to cornstarch but holds up better when reheated, making it ideal for gravies that will be served later or as leftovers.
- How it works: Potato starch acts as a thickener by absorbing liquid and forming a smooth, stable texture. It’s a great option for creating a gravy with a rich, full-bodied texture similar to that of flour-based gravies.
- Usage: Use half as much potato starch as you would flour. Dissolve it in cold water before adding it to the gravy to prevent clumping.
- Benefits: Potato starch provides a thicker, richer texture than cornstarch and holds up better when reheated.
- Drawbacks: While it works well in hearty gravies, potato starch can be too heavy for lighter, broth-based gravies like turkey or chicken gravy.
For more tips on using potato-based thickeners in gravies and sauces, take a look at this article on the Delmarva BBQ Chicken Recipe, which includes creative ways to incorporate starches in various dishes.
Uncommon Substitutes for Flour in Gravy
If you’re looking to experiment or have specific dietary restrictions, there are some less common, but equally effective, substitutes that can work well for thickening gravy.
1. Tapioca Starch
Tapioca starch is derived from the cassava root and is a gluten-free alternative commonly used in Asian cuisine. It’s great for creating silky, glossy gravies.
- How it works: Tapioca starch thickens sauces by gelatinizing when exposed to heat, similar to cornstarch. It’s especially good for making gravies that have a smooth, light texture.
- Usage: Use 1 tablespoon of tapioca starch for every 2 tablespoons of flour. Like other starches, mix it with cold water before adding to hot liquid.
- Benefits: Tapioca starch is gluten-free and provides a glossy finish, making it ideal for lighter gravies or sauces.
- Drawbacks: It can sometimes create a slightly gelatinous texture if overused, so it’s best for gravies that don’t need a lot of thickening.
2. Rice Flour
Rice flour is a versatile gluten-free alternative to wheat flour that works well in gravies. It’s often used in gluten-free baking, but it can also be used to create a roux for thickening sauces and gravies.
- How it works: Rice flour absorbs liquid and forms a smooth, thick sauce that mimics the texture of flour-based gravies. It can be used to create a gluten-free roux, just like regular flour.
- Usage: Use the same amount of rice flour as you would wheat flour. To make a roux, cook the rice flour with fat until it forms a paste, then gradually whisk in your liquid.
- Benefits: Rice flour is gluten-free, easy to find, and creates a creamy gravy similar to flour-based gravies.
- Drawbacks: Rice flour may create a slightly grainy texture if not cooked properly, so it’s important to whisk thoroughly to avoid lumps.
3. Glucomannan (Konjac Root Powder)
Glucomannan, also known as konjac root powder, is a powerful thickener often used in low-carb and keto recipes. It’s incredibly potent, requiring only a small amount to thicken a large amount of liquid.
- How it works: Glucomannan absorbs liquid and expands to create a thick, smooth texture. It’s virtually flavorless and has the added benefit of being very low in carbohydrates, making it perfect for keto and low-carb diets.
- Usage: Use about 1/4 teaspoon of glucomannan per cup of liquid. Add it slowly while whisking to prevent clumping.
- Benefits: Glucomannan is an ideal thickener for low-carb and keto-friendly gravies. It’s also very effective in small quantities, making it a cost-effective option.
- Drawbacks: Overuse of glucomannan can create a slimy or overly thick texture, so it’s important to measure carefully.
For more information on low-carb and keto-friendly ingredients, check out the article on how to remove salt from gravy for tips on adjusting flavors while keeping sauces healthy.
Substitutes for Specific Diets
Different dietary needs may require different substitutes for flour in gravy. Here’s a guide to choosing the right thickener based on your specific requirements.
1. Gluten-Free Flour Substitutes
For those with gluten intolerance or celiac disease, the best substitutes for flour in gravy include:
- Cornstarch: Gluten-free and widely available.
- Arrowroot Powder: Paleo and Whole30-friendly, with a neutral flavor.
- Potato Starch: A rich, gluten-free alternative for creamy gravies.
- Rice Flour: Ideal for creating a gluten-free roux.
2. Low-Carb or Keto-Friendly Substitutes
If you’re following a low-carb or keto diet, your best options include:
- Glucomannan (Konjac Root Powder): Extremely low in carbs and highly effective in small amounts.
- Almond Flour: Although not ideal for thickening, almond flour can be used in some keto-friendly sauces.
3. Paleo and Whole30 Substitutes
If you’re following a paleo or Whole30 diet, arrowroot powder and tapioca starch are your best bets. Both are grain-free, gluten-free, and work well for creating a smooth, light gravy.
How to Choose the Right Substitute for Your Gravy
When deciding which substitute for flour in gravy to use, consider the following factors:
- Texture: If you prefer a light, translucent gravy, go for cornstarch or arrowroot. If you’re looking for a thicker, creamier consistency, potato starch or rice flour may be better options.
- Dietary Needs: For gluten-free cooking, opt for cornstarch, arrowroot, or tapioca starch. For keto or low-carb diets, glucomannan is a great choice.
- Heat Stability: Arrowroot tends to break down when reheated, so it’s best used in gravies that will be served immediately. Potato starch and rice flour, on the other hand, are more stable when reheated.
For more insights on adjusting your cooking techniques for different diets, explore this helpful article on how to make breakfast pizza, which includes tips for creating balanced sauces.
Tips for Thickening Gravy Without Flour
Regardless of the thickening agent you use, these tips will help you achieve smooth, lump-free gravy:
- Avoid lumps: Always dissolve your thickening agent (cornstarch, arrowroot, etc.) in cold water or broth before adding it to hot gravy. This creates a slurry that helps prevent clumping.
- Add slowly: Gradually add your thickener to the gravy, stirring constantly. This allows you to control the thickness and prevent over-thickening.
- Strain if needed: If lumps do form, simply strain the gravy through a fine-mesh sieve before serving to achieve a smooth finish.
FAQs About Flour Substitutes in Gravy
What is the best gluten-free substitute for flour in gravy?
Cornstarch, arrowroot, and rice flour are the best gluten-free substitutes for thickening gravy.
Can I use almond flour in gravy?
Almond flour doesn’t thicken like regular flour and is generally not recommended for making gravy. It’s better suited for baking.
How much cornstarch should I use instead of flour?
Use half the amount of cornstarch compared to flour. For example, if the recipe calls for 2 tablespoons of flour, use 1 tablespoon of cornstarch.
What is the best keto-friendly substitute for flour in gravy?
Glucomannan (konjac root powder) is the best low-carb thickener for keto-friendly gravy.
Conclusion
Whether you’re looking for a gluten-free option or following a low-carb or paleo diet, there are plenty of flour alternatives that can thicken gravy just as well. From cornstarch and arrowroot powder to lesser-known options like glucomannan, these substitutes allow you to enjoy smooth, flavorful gravy without using flour. With a little experimentation, you can find the one that best suits your preferences and dietary needs.
For more creative ways to enhance sauces and gravies, explore this helpful recipe on breakfast pizza, which features delicious gravy options.