Gluten Free Sauce & Gravy Tips

The role of a sauce is to be the finishing touch to a dish. Think of hollandaise, Bechamel, cheese sauce, red eye gravy, or white creamy sauce.

All of these are possible for the gluten free cook. Just a few tips will help you to convert your favorite recipes into gluten free winners.

Tip #1

When using meat dripping's or juice from a roast or chicken add the following:

For thin gravy: add 1 Tblsp gluten free flour to a cup of liquid.
For medium gravy: add 2 Tblsp gluten free flour to a cup of liquid.
For a thick gravy: add 3 Tblsp gluten free flour to a cup of liquid.

Tip #2

For converting your white sauce recipes:

For thin sauce: add 1/2 Tblsp gluten free flour per cup of milk.
For medium sauce: add 1 Tblsp gluten free flour per cup of milk.
For thick sauce: add 2 Tblsp gluten free flour per cup of milk.

Start with these amounts first. You can always adjust your sauce or gravy by adding a little more flour to a 1/4 to 1/2 cup of liquid, shake well, and then pour into your sauce or gravy to thicken more.

Gluten free flours are amazing thickeners. When I first started, I ended up with a gravy so thick the spoon could stand up in it without any help from me. If you end up with that problem, add more liquid or just toss it and start over. You may not want 5 cups of leftover gravy in your refrigerator.

Tip #3

Buy a good cook book

If you do not have one, go buy a good complete cookbook, like Betty Crocker, Joy of Cooking or any other that covers pretty much every cooking topic there is.

These cookbooks (especially the older ones) will have lots of sauce and gravy recipes you can make. I am looking at my 1950 Betty Crocker cookbook. It has recipes for Barbecue Sauce, Butterscotch sauce, Chocolate sauce, fruit sauces, numerous gravy recipes, white sauce, Hollandaise sauce, tartar sauce, Cranberry sauce, and applesauce to name a few.

All of these recipes DO NOT USE Convenience Products! Everything has a "from scratch" recipe. That is why I like going to church rummage sales and estate sales and picking up the old cookbooks. They didn't have as many convenience products back then, and you had to make most things from scratch.

Go find some older cookbooks and hang on to them.