Simple Gluten-Free Brown Gravy Recipe
There is something comforting about brown gravy. Maybe it reminds you of holiday meals or what your mom would make for you as a child. I think the best comfort food is food that’s easy to make. This does not take a long time, in fact, it will take you 15 to 20 minutes to make. The only downside is that it takes a lot of attention. It’s attention-seeking but easy to make. Let’s get into the gravy.
Gluten-Free Brown Gravy
I refuse to use brown gravy packets since it’s much healthier to make it homemade. Those packets are filled with ingredients I can’t pronounce like disodium inosinate and guanylate. There’s no reason to put those preservatives and flavor enhancers in your body when it’s so easy to make brown gravy.
What You Need
This gravy only takes 7 ingredients and most of them are already in your cupboard.
Beef Stock – There is no substitute. Beef stock gives the gravy the flavor that is associated with brown gravy.
White Rice Flour – This is the best substitute for wheat flour. I use white rice flour for all sauces that start with a roux.
Olive Oil – I use olive oil because I like the taste but you can use whichever oil you prefer. I believe that butter is traditionally used.
Garlic Powder & Onion Powder – I add a little bit of both to enhance the gravy but not overpower the flavor.
Bay Leaf – This adds subtle herbal notes to enhance the flavor and add character.
How to Make Gluten-Free Brown Gravy
- Heat the oil in a saucepan over medium heat. I prefer a saucier pan because the edges are rounded so you don’t have to worry about clumps of flour stuck in the edges.
- Add the white rice flour to the preheated oil and stir to combine. It’s essential to continue to mix the rice flour into the oil to evenly cook the flour. Cook for 4 minutes. If it changes color, that’s okay.
- Add the garlic and onion powder and mix to combine and cook for one minute.
- Pour the broth into the oil and rice flour mixture and whisk constantly until it comes to a boil. Don’t worry if the oil is not emulsifying with the broth. It will come together when it boils.
5. Reduce the heat to low once it comes to a boil and maintain a simmer for 5 minutes. Stir the gravy occasionally.
6. Remove the bay leaf and taste for salt. Enjoy!
Are gravy packets gluten free?
Most gravy packets first ingredient is wheat flour. Look for gravy packets that state on the packaging gluten-free. Consider making homemade gravy for better taste and quality.
Why is my gravy lumpy?
It’s not uncommon to have lumps in your gravy. Don’t fret, you can use a fine mesh sieve to strain out the lumps or use an immersion blender to get rid of the lumps.
Why is the gravy separating?
If your flour and fat ratio is not 1:1 then it could result in your gravy separating. The liquid that you add to the flour and fat should be fat free to keep your flour and fat ratio 1:1. Use a fat separator if your stock is not fat free.
When gravy is too salty?
Your best option is to make a small unsalted batch and add it to your salty gravy. Adjust the seasoning accordingly.
Can gravy be frozen and reheated?
Yes, it will keep for 3 months in the freezer. Pour the cooled gravy into a freezer safe container and place in the freezer. To reheat, place in the refrigerator to defrost completely. Pour into a saucepan and slowly reheat to a simmer, stirring occasionally.
Special Equipment and Ingredients
- White Rice Flour – Bob’s Red Mill Organic White Rice Flour
- Measuring cup – Pyrex 4 Measuring Cup
Gluten Free Brown Gravy
Ingredients
- 5 tablespoons olive oil
- 5 tablespoons white rice flour
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- White pepper or black pepper to taste
- 3 cups beef stock or vegetable broth
- 1 Bay leaf
- Salt to taste
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Put the broth in a 4 cup pyrex measuring cup and set in the microwave and heat on high for 5 minutes. This helps speed up the process.
- Add the rice flour and constantly stir for 4 minutes. After 4 minutes, add the onion powder, garlic powder and pepper. Keep stirring for 1 minute. If the mixture changes color that is ok.
- Grab a whisk, pour the hot broth into the saucepan, and add the bay leaf. Whisk constantly until all is incorporated and it comes to a boil. It's okay if the oil is not emulsifying with the broth.
- Reduce to medium-low heat and simmer for 5 minutes. Stir occasinoally.
- Remove the bay leaf and taste for salt. Enjoy!
Notes
To reheat, pour the gravy into a small saucepan and set over medium-low heat. Stir occasionally until the gravy comes to a simmer. Remove from the heat and serve.