You have super thin gravy and need to thicken it. What can you use that is gluten free? Try one of these gluten-free thickeners to help out in any recipe!
What are gluten-free thickeners?
Thickeners are primarily used to add a flavorful taste and texture to a recipe. They are mostly added to stews, soups, sauces, gravy and fillings. Gluten-free thickeners can be derived from a variety of sources, including plants, seeds, and tubers. Choosing the right thickener depends on the recipe and the desired outcome.
I get asked a lot what type of thickeners can be used in some of our recipes like our classic gravy, meatballs, brown gravy and rice, and au jus gravy recipe. So today I'm highlighting gluten free ones that you can use. Since I have colitis, I eat gluten free so I've had some experience experimenting with different thickeners.
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Common Thickeners:
You can use any of the below gluten free thickeners as a gluten free gravy or sauce thickener.
Arrowroot Powder
Arrowroot powder is a great substitute for cornstarch and does not add any color to a recipe. It is a very neutral flavor and typically tasteless. It is a fine, white powder. Mix 1 tablespoon of powder with 2 tablespoons water.
Benefits
- Clear Thickening: Ideal for clear sauces and jellies.
- Stable at Low Temperatures: Retains its thickening ability when cooled.
Drawbacks
- Price: More expensive than cornstarch.
- Interaction with Dairy: Can create a slimy texture when combined with dairy products.
Cornstarch
The least expensive thickener, cornstarch is also a fine white powder that incorporates well into hot or cold recipes. It is also tasteless and has a neutral flavor. Cornstarch can be used in hot or cold recipes. To use in recipes, mix 1 tablespoon cornstarch with 2 tablespoons water.
Benefits
- Neutral Flavor: Does not alter the taste of the dish.
- Readily Available: Easy to find in most grocery stores.
- Effective: Quickly thickens when heated.
Drawbacks
- Heat Sensitivity: Can break down if cooked too long, causing the mixture to thin out.
- Cloudy Appearance: May not be ideal for clear sauces.
Gluten-Free Flour
Flour is a simple thickener for recipes. It can be a little more tempermental in recipes and is more prone to clumping. But it works great and is often used for gravies and sauces. It has a slight flavor to it but not enough to change or alter the taste of a recipe. Use 1 tablespoon of flour to 2 tablespoons water.
Benefits
- Smooth Texture: Creates a smooth, velvety texture.
- Easy to Find: Available in most grocery stores and specialty markets.
Drawbacks
- Flavor: Can sometimes impart a slightly gritty texture if not cooked thoroughly.
- Requires Cooking: Needs to be cooked longer to remove any raw taste.
Lesser Known Gluten-Free Thickeners
There are several other lesser known gluten-free thickeners you can use too.
- Guar gum: Guar gum is a fiber extracted from guar beans. It is a highly effective thickener and stabilizer. For every cup of liquid, use about ⅛ teaspoon of guar gum. Whisk it directly into the liquid until dissolved. The benefits of guar gum are that you need to use very small amounts and it works well in cold preparations, such as ice creams and sauces. The drawbacks are that it is not as readily available as other thickeners. It can also cause digestive discomfort in some people.
- Xanthum Gum: Xanthum gum is a common thickener and binder used in gluten free foods. You only need to use ⅛ teaspoon of xanthan gum per cup of liquid for thickening. Sprinkle it evenly over the liquid and whisk thoroughly to avoid clumping. The benefits of xanthum gum are that it works well with hot and cold foods and liquids and stays thick under a variety of conditions. The drawbacks of using xanthum gum are that it can be expensive to use and it is derived from corn.
Tips
When you are using gluten-free thickeners in recipes there are a few tips you will want to know:
- Avoid Over-Thickening: Start with a small amount of thickener and add more as needed. It's easier to add more than to fix an overly thickened dish.
- Mix Thoroughly: Always mix thickeners thoroughly to prevent clumping. Slurries are effective for this purpose.
- Cook Adequately: Ensure that thickeners are cooked long enough to remove any raw taste and achieve the desired consistency.
FAQ
Yes, you can substitute cornstarch with arrowroot powder, tapioca starch, potato starch, or rice flour. Adjust the quantity based on the thickening power of the alternative.
Many gluten-free thickeners, like xanthan gum and guar gum, are essential in gluten-free baking to provide structure and elasticity.
Store thickeners in a cool, dry place in airtight containers
Most gluten-free thickeners have a neutral taste and won't affect the flavor of your dish. However, using too much can sometimes alter the texture.
Some gluten-free thickeners, like guar gum and xanthan gum, are high in fiber, which can aid in digestion. However, use them in moderation to avoid digestive issues.
Leave a comment and let me know what you are making!
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