5 Starches For Gluten-Free Gravy

5 Starches For Gluten-Free Gravy

No roux for you? Try these five wheat-free alternatives for thickening your gravy this Thanksgiving. We’ll school you on preparation| flavor notes| and brand recommendations| so you will feel confident trying out these new starches. Take a look| and tell us which is your go-to gluten-free starch.

Related: 18 Healthy Gluten-Free Recipes For Thanksgiving

| Arrowroot

We recommend: Spice Hunter Arrowroot ($6)

Flavor Notes: This popular thickener has a neutral flavor| but it will give your sauce a shiny| glossy sheen. Be careful not to mix it with dairy| or it will make your sauce slimy.

How to use: You’ll need one-half to one tablespoon per cup of liquid. Whisk arrowroot in a tablespoon of cold water to create a slurry. Then whisk slurry into hot liquid. Stir for about one minute until it thickens.

| Cornstarch

We recommend: Rapunzel Organic GMO Free Corn Starch ($7)

Flavor Notes: With low gloss and a mild| sweet flavor| cornstarch thickens gravy immaculately| especially if there is dairy present.

How to use: You’ll need one-half tablespoon per cup of liquid. Whisk cornstarch in a tablespoon of cold water to create a slurry. Then whisk slurry into hot liquid. Stir for about one minute until it thickens.

| Guar Gum

We recommend: Bob’s Red Mill Guar Gum ($10)

Flavor Notes: Guar gum is a neutral-tasting thickener frequently found in a wide range of products like dressings| ice cream| and even toothpaste to act as a binder and thickener. It is much stronger than cornstarch| so use it sparingly.

How to use: Use between one-fourth to one-half teaspoon per cup of liquid. Whisk the guar gum in a tablespoon of cold water to create a slurry. Then whisk slurry into hot liquid. Stir until completely dissolved.

| Kuzu Root Starch

We recommend: Eden Foods Kuzu Root Starch ($8)

Flavor Notes: Used in macrobiotic recipes and Japanese cuisine to thicken sauces and gravies| kuzu root transforms liquids into a dark| savory gravy that pops with umami flavor. You might need to crush kuzu in a pestle and mortar or spice grinder to break up large chunks.

How to use: You’ll need one-half teaspoon per cup of liquid. Whisk kuzu in a tablespoon of cold water to create a slurry. Then whisk slurry into hot liquid. Cook until the liquid becomes transparent and thick.

| Tapioca Starch

We recommend: King Arthur Gluten Free Tapioca Starch ($8)

Flavor Notes: This neutral-tasting| jellying starch thickens quickly at low temperatures| so it’s the perfect starch to use if you need to correct the thickness of your gravy right before serving.

How to use: You’ll need one tablespoon per cup of liquid. Whisk tapioca starch in a tablespoon of cold water. Then whisk slurry into hot liquid. Stir until thickened| and serve.