When make gravy what can you use instead of flour?

You're in luck! There are many ways to make gravy without flour. Here are some popular options:

For a thicker gravy:

* Cornstarch: This is a classic flour substitute. Use a 1:1 ratio of cornstarch to flour, but keep in mind that cornstarch gravies tend to have a slightly shinier finish.

* Arrowroot Powder: Similar to cornstarch, arrowroot powder provides a smooth, thick gravy. It's a good choice for those with gluten sensitivities.

* Tapioca Starch: Tapioca starch creates a thicker, glossier gravy than flour. Use a ratio of 1 tablespoon tapioca starch to 2 tablespoons flour.

* Mashed Potatoes: Yes, you can use mashed potatoes for gravy! Add a small amount of mashed potatoes to your pan drippings and simmer until desired consistency is reached.

For a thinner gravy:

* Thickened Broth or Stock: This is a simple and often preferred choice. Reduce the broth or stock you used for your meal, allowing the liquid to evaporate and thicken naturally.

* Instant Potato Flakes: These can be whisked into your drippings for a light gravy.

Other options:

* Pureed Vegetables: A finely pureed vegetable like carrots, celery, or parsnips can be used to thicken gravy.

* Tomato Paste: A small amount of tomato paste can add depth of flavor and thickening power to your gravy.

* Xanthan Gum: This is a powerful thickening agent, but use it sparingly as a little goes a long way.

Tips:

* Use a whisk: Whisk your chosen thickening agent into a small amount of cold liquid before adding it to your hot drippings. This will help prevent lumps.

* Don't overcook: Overcooked gravy can become gummy.

* Adjust consistency: Add more liquid for a thinner gravy, or simmer longer to thicken it further.

No matter which method you choose, you'll be able to enjoy delicious gravy without flour!