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.
Arrowroot
We recommend: Spice Hunter Arrowroot [2] ($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 [3] ($8)
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 [4] ($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 [5] ($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 [6] ($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.