This easy gluten-free gravy just works – it’s a real hit and it is very easy to make. You simply need water, onion powder, tamari (or shoyu) and onion powder. Wave a little magic and you are done haha. Well almost!
Whilst it can be such a beautiful and inspiring experience to spend time in the kitchen, I do appreciate that it is also nice to have super-quick recipes (that taste really good) – recipes that you can whip up at a moments notice.
I like things done simply and with four ingredients, this certainly does the trick.
Where do you get the ingredients?
You can get all of the necessary ingredients in a good health food shop or a good supermarket.
First of all, I am using tapioca starch as the thickening agent. However, you can substitute this for tapioca flour, corn flour, cornstarch or arrowroot powder. So you have options.
Next up I am using onion powder. I do like to saute fresh onions for gravy HOWEVER, this is a super-fast recipe. Onion powder is awesome in that it gives a rapid infusion of onion flavour, instantly transforming the gravy. A word of warning, onion powder turns lumpy very quickly when exposed to air or moisture, so be sure to store yours in a sealed jar when not in use (and don’t hover the packet or jar over your steaming pan).
If you don’t have onion powder, you can use onion granules. Garlic powder or granules will also work in place of the onion powder if you would like a garlicy gravy instead.
Tamari – what’s that?
Not everyone has heard of tamari, so I’ll give it a brief introduction. Tamari is basically a fermented soya sauce, made without wheat (it is supposed to be made without wheat, but if you are using a cheaper brand, then check the ingredients). It’s excellent for a gluten-free soya sauce. Deeply rich and wonderfully salty!
You can also use shoyu (which is a healthy alternative to soya sauce available in health food stores).
Shoyu does however apparently contain some gluten, so be cautious if you are a coeliac or have a gluten allergy. Although, I must say that certain sources say that with a good shoyu, there is practically no gluten left in it by the time it is bottled. I admit, even though I eat pretty much gluten-free, shoyu, is perhaps the only exception I make with my own food in this regard – and I’ve never had an issue with it.
It’s an excellent addition to any roast dinner…
- 300ml (1¼ cup approx) water
- 1 tablespoon (heaped) tapioca/potato starch or cornstarch
- 2 tablespoons tamari
- 1 tablespoon onion powder
- Twist of black pepper (optional)
- Extra sea salt to taste (optional)
- "Dissolve" the tapioca/corn or potato starch and onion powder in a small amount of the cold water, by mixing with a spoon.
- Add all of the ingredients into a sauce pan and gently heat up.
- Stir frequently and don't forget about it. As soon as it starts to get hot, it will go lumpy if you are not stirring it. So it is very important that you keep an eye on it.
- Keep stirring (especially when it starts to heat up). It should rapidly turn thick once it reaches boiling temperature. Keep stirring until it thickens nicely.
- If for some reason it is not thick enough for you, then take a small amount of tapioca starch, mix with a small amount of 'cold' water and then mix that in the cooked gravy (this should thicken it up). Do not however, just put the tapioca starch direct into the hot gravy without first mixing in cold water - because it will just turn to lumps (hence 'dissolving' first in the water).
- Serve immediately or leave for a while in the pan and reheat again.
I often use tapioca starch as the thickening agent. However, you can substitute this for tapioca flour, corn flour, potato starch, cornstarch, corn flour or arrowroot powder.