Gluten-free flours are excellent substitutes for traditional flour when thickening gravies and sauces. Cornstarch is a popular choice, but flours made from rice, tapioca, or potato are also effective. To achieve the desired thickness without clumping, a roux should be made using butter or oil with the gluten-free flour before adding to the gravy. Most gluten-free flours not only thicken well but may outperform wheat flour in some cases, ensuring delicious gravies can still be enjoyed in a gluten-free diet.
Gluten-free flours made from ingredients like rice or tapioca can thicken gravies effectively, often working better than wheat flour without clumping.
Using cornstarch or a gluten-free all-purpose flour allows for delicious, creamy gravies for those avoiding gluten, maintaining the same consistency as traditional recipes.
Niche gluten-free flours like arrowroot and tapioca can enhance gravies, making it easier to achieve the desired thickness for various dishes.
You don't have to sacrifice creamy gravies; with the right gluten-free flours, you can enjoy flavorful meals without gluten.
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