As easy as it is to make vegan gravy, it’s just as easy to make gluten-free gravy–and they taste equally delicious! Although one of the main ingredients of gravy–wheat flour–is not suitable for gluten-free folks, substitutes are easy to come by. While I use chickpea flour (available in the bulk or pre-packaged section of your local natural foods co-op), you could substitute the Red Mill all-purpose gluten-free flour or rice flour. Chickpea flour thickens better than the other two, but any kind of gluten-free flour would probably work.
Ingredients: olive oil, garlic powder, dried thyme, dried sage, chickpea flour, vegetable broth, salt, pepper
1/4 cup measuring cup
1/2 teaspoon measuring spoon
¼ c chickpea flour
¼ c olive oil
2 c vegetable broth
½ tsp dried thyme
½ tsp dried sage
¼ tsp garlic powder
salt to taste (I found that this one didn’t need any extra salt)
pepper to taste
Over low heat, whisk together the olive oil and chickpea flour in the saucepan. This is how you make the roux.
Whisk continuously–don’t leave the stove, don’t let the roux burn!–for 8-10 minutes. Chickpea flour rouxs darken faster than regular rouxs, so keep a close eye on it. Once it is as dark as you want it to be, remove from heat and let cool for 2-3 minutes.
Put the saucepan back on medium-low heat and add the sage, thyme, garlic powder, salt, and pepper. Whisk to combine.
Slowly, 1/4 cup at a time, pour the vegetable broth into the roux, whisking to combine.
Let the gravy simmer over medium-low heat for 20 more minutes, or until it is as thick as you want it. Be patient with the gluten-free gravy–it takes longer to thicken. When it is thickened, remove from heat, then serve!