White gravy, also called southern or cream gravy, is something I grew up making. My father was a grill cook in various small town restaurants for most of my childhood. He was well known throughout the area for his incredible white gravy. I was taught at a very early age how to make the gravy, and it has always amazed me at how very basic the recipe was. It turns out that gluten free white gravy is no more complicated. Simply substitute one ingredient, and you’re in business. The key to this recipe is properly cooking the rue. It may or may not take some practice to get it just right, but when you do, you’ll know it. If this gravy turns out to be too thick for your liking, simply increase the milk by 1/4 – 1/2 cup until you get it the way you want. Try out the recipe below, and let me know what you think in the comments section.
Gluten Free White Gravy
- 1/3 cup Vegetable oil
- 1/2 cup White rice flour (Bob’s Red Mill is our white rice flour of choice.)
- 1/2 teaspoon Black pepper (Can be adjusted if it is too strong or weak for your liking.)
- 1/4 teaspoon Salt (Can also be adjusted as needed.)
- 3-1/2 cups Milk
|Step 1||In a medium saucepan over medium-high heat, whisk together oil, flour, salt, and pepper until well blended. This is your rue.|
Stirring often, cook the rue until it is a rich, brown color. This takes 6-8 minutes on my electric stove top. Properly cooking the rue is the key to this recipe. Do not under cook, nor overcook, the rue. The browner the rue becomes, the more often you will need to stir to prevent scorching. Scorching will make the gravy taste poorly.
|Step 3||Whisk in the milk, and continuously stir for at least one minute to completely incorporate the milk into the rue. Once incorporated, turn heat to high.|
|Step 4||Stirring very often, almost continuously, cook the gravy just until it starts to boil. Remove from heat.|
|Step 5||Let stand 5-10 minutes. Gravy will thicken as it stands.|
|Step 6||Poor the gravy over whatever you like and enjoy. Great for biscuits, chicken fried steaks, mashed potatoes, pork chops, and more.|