Out of Gravy, one case
Gluten-free gravy substitute
6 options, ranked, with the exact amount
Use Cornstarch
1 tbsp cornstarch for every 2 tbsp flour
The best gluten-free gravy substitutes are cornstarch (1 tbsp = 2 tbsp flour), arrowroot powder (1 tbsp = 2 tbsp flour), or tapioca starch (1 tbsp = 2 tbsp flour). Cornstarch provides the most similar thickening power.
- Best for —
- gravies
One casethe full gravy card
Every option, one card
Ranked| # | Substitute | Instead of gravy |
|---|---|---|
| 1 | Cornstarchgravies | 1 tbsp cornstarch per 2 tbsp flour |
| 2 | Arrowroot powdergravies | 1 tbsp arrowroot per 2 tbsp flour |
| 3 | Tapioca starchgravies | 1 tbsp tapioca per 2 tbsp flour |
| 4 | Potato starchgravies | 1 tbsp potato starch per 2 tbsp flour |
| 5 | Xanthan gumgravies | ¼ tsp xanthan per 2 tbsp flour |
| 6 | Rice flourgravies | Same amount |
Cornstarch
neutral taste, clear texture
Cornstarch is the best gluten-free gravy substitute. It provides excellent thickening power and creates a clear, glossy sauce without gluten.
- Best for
- gravies, when you want clear sauce, gluten-free cooking, most applications
Mix cornstarch with cold water first, then add to hot liquid. Simmer until thickened and clear. Cornstarch provides 2x the thickening power of flour.
Arrowroot powder
neutral taste, clear texture
Arrowroot powder is an excellent gluten-free gravy substitute. It provides similar thickening power and creates a clear, glossy sauce without gluten.
- Best for
- gravies, when you want clear sauce, gluten-free cooking, most applications
Mix arrowroot with cold water first, then add to hot liquid. Simmer until thickened and clear. Arrowroot provides 2x the thickening power of flour.
Tapioca starch
neutral taste, clear texture
Tapioca starch is a good gluten-free gravy substitute. It provides similar thickening power and creates a clear, glossy sauce without gluten.
- Best for
- gravies, when you want clear sauce, gluten-free cooking, most applications
Mix tapioca starch with cold water first, then add to hot liquid. Simmer until thickened and clear. Tapioca provides 2x the thickening power of flour.
Potato starch
neutral taste, clear texture
Potato starch is a good gluten-free gravy substitute. It provides similar thickening power and creates a clear, glossy sauce without gluten.
- Best for
- gravies, when you want clear sauce, gluten-free cooking, most applications
Mix potato starch with cold water first, then add to hot liquid. Simmer until thickened and clear. Potato starch provides 2x the thickening power of flour.
Xanthan gum
neutral taste, smooth texture
Xanthan gum is a powerful gluten-free gravy substitute. It provides excellent thickening power and creates a smooth, stable sauce without gluten.
- Best for
- gravies, when you want smooth texture, gluten-free cooking, stability
Add xanthan gum gradually to hot liquid while whisking. It provides 8x the thickening power of flour, so use sparingly.
Rice flour
neutral taste, cloudy texture
Rice flour is a good gluten-free gravy substitute. It provides similar thickening power and creates a slightly cloudy sauce without gluten.
- Best for
- gravies, when you want similar texture, gluten-free cooking, most applications
Rice flour provides similar thickening power to wheat flour. Add gradually to hot liquid while whisking to avoid lumps.
How it behaves in this recipe
Gluten-free gravy substitutes provide similar thickening power to flour without gluten. The key is using gluten-free thickeners that provide proper texture and consistency. When substituting, consider whether you want a clear sauce (starch) or a cloudy sauce (flour), and adjust the amount based on the thickening power of the substitute.
Tips for substituting gravy
7 tips- Cornstarch provides the most similar thickening power to flour
- Mix starch substitutes with cold water first to avoid lumps
- Add thickeners gradually to hot liquid while whisking
- Simmer until thickened to desired consistency
- Starch substitutes create clearer sauces than flour
- Xanthan gum is very powerful, so use sparingly
- Store gluten-free thickeners in a cool, dry place
Notes on gravy
- For a completely different approach, try using other gluten-free thickeners like psyllium husk or chia seeds
- In some applications, you could use a combination of different gluten-free thickeners for layered texture
- For natural options, consider using pureed vegetables or nut butters
Questions
7 questionsWhat's the best gluten-free gravy substitute?
Cornstarch (1 tbsp = 2 tbsp flour) is the best gluten-free gravy substitute. Arrowroot powder (1 tbsp = 2 tbsp flour) is also excellent, while tapioca starch (1 tbsp = 2 tbsp flour) provides similar results.
Can I use cornstarch instead of flour in gravy?
Yes, cornstarch is an excellent gluten-free substitute for flour in gravy. Use 1 tablespoon cornstarch for every 2 tablespoons flour. Mix with cold water first, then add to hot liquid.
How much cornstarch equals 2 tablespoons flour?
Use 1 tablespoon cornstarch for every 2 tablespoons flour. Cornstarch provides 2x the thickening power of flour, so you need half the amount.
What's the difference between flour and cornstarch in gravy?
Flour creates a cloudy, opaque gravy, while cornstarch creates a clear, glossy gravy. Cornstarch also provides 2x the thickening power of flour and is gluten-free.
Can I use arrowroot instead of flour in gravy?
Yes, arrowroot powder is an excellent gluten-free substitute for flour in gravy. Use 1 tablespoon arrowroot for every 2 tablespoons flour. Mix with cold water first, then add to hot liquid.
Why use gluten-free gravy substitutes?
Gluten-free gravy substitutes are necessary for people with celiac disease or gluten sensitivity. They provide similar thickening power without gluten and are safe for gluten-free diets.
Can I make gravy without flour or cornstarch?
Yes, you can make gravy without flour or cornstarch by using other gluten-free thickeners like arrowroot, tapioca starch, or xanthan gum. You can also reduce the liquid to thicken naturally.