Are you looking for a low-carb, gluten-free alternative to wheat flour for thickening your gravy?
Look no further than almond flour!
But before you start adding it to your gravy, there are a few things you should know.
While some sources claim that almond flour can be used to thicken gravy, others warn that it can leave your gravy gritty or give it a nutty flavor.
So, what’s the truth?
In this article, we’ll explore the pros and cons of using almond flour as a thickener for your gravy and provide some tips for getting the best results.
Let’s dive in!
Can I Use Almond Flour To Thicken Gravy?
The short answer is yes, you can use almond flour to thicken your gravy. However, there are a few things to keep in mind.
Firstly, if you add too much almond flour, your gravy can become very heavy. It’s best to add a small amount at a time and taste as you go to determine how much you need.
Secondly, not all almond flours are created equal. If your almond flour is not finely ground, it could leave your gravy gritty. Look for brands that are finely ground for the best results.
Lastly, using too much almond flour can give your gravy a nutty flavor. To avoid this, only use the amount needed to thicken and taste during the process.
One advantage of using almond flour is that it doesn’t lump up when added to boiling gravy, unlike regular flour. This can help you achieve a smoother gravy.
What Is Almond Flour And How Does It Compare To Wheat Flour?
Almond flour is a popular alternative to traditional wheat flour. It is made from blanched almonds that have had their skin removed and then ground into a fine texture. Almond flour is low in carbs, high in healthy fats, and packed with nutrients such as protein, fiber, calcium, and vitamin E. It also has a slightly sweeter taste than wheat flour.
When comparing almond flour to wheat flour, there are some major differences to consider. Wheat flour is made from wheat kernels and is often highly processed, leading to spikes in insulin levels. On the other hand, almond flour has fewer carbs and may provide more health benefits such as reducing “bad” LDL cholesterol and insulin resistance.
However, almond flour does have a higher calorie content than wheat flour due to its higher fat content. Additionally, almond flour lacks the proteins glutenin and gliadin that are responsible for the stretchy network of proteins that give wheat flour its structure. This means that almond flour may not work as well in recipes that require gluten development, such as bread.
The Benefits Of Using Almond Flour To Thicken Gravy
There are several benefits to using almond flour as a thickener for gravy. Firstly, it is a gluten-free alternative to traditional flour, making it suitable for those with gluten sensitivities or celiac disease. Additionally, almond flour is a low-carbohydrate option, making it a popular choice for those following a keto or low-carb diet.
Almond flour also has a neutral taste and doesn’t add any distinct flavor to the gravy, unlike some other thickeners such as cornstarch or arrowroot powder. This makes it a versatile option that can be used in a variety of dishes without altering the overall flavor profile.
Another advantage of using almond flour is that it doesn’t clump up or create lumps in the gravy like traditional flour can. This can help achieve a smoother and more consistent texture in the finished dish.
The Potential Drawbacks Of Using Almond Flour In Gravy
While almond flour can be used to thicken gravy, there are potential drawbacks to keep in mind. One major issue is that almond flour does not contain starch, which is what adds structure to the cooking liquid. This means that while it can help thicken the gravy, it may not provide the same level of thickness and texture as other thickeners.
Another potential drawback is that almond flour can give your gravy a nutty flavor if too much is used. This can be undesirable if you are looking for a more neutral flavor profile. Additionally, if you use an almond flour that is not finely ground, it can leave your gravy with a gritty texture.
It’s also important to note that gluten-free flours, like almond flour and coconut flour, have a tendency to remain on the gritty side. While this may not be a deal-breaker for some, it’s something to keep in mind when deciding whether or not to use almond flour as a thickener.
Tips For Using Almond Flour As A Gravy Thickener
If you’re interested in using almond flour to thicken your gravy, here are some tips to help you get the best results:
1. Start with a small amount: As mentioned earlier, adding too much almond flour can make your gravy heavy. Start with a small amount and add more as needed.
2. Use finely ground almond flour: Look for brands of almond flour that are finely ground for the best results. This will help prevent your gravy from becoming gritty.
3. Taste as you go: Almond flour can give your gravy a nutty flavor if you use too much. To avoid this, taste your gravy as you add the almond flour and stop when you’ve achieved the desired thickness.
4. Stir well: Almond flour doesn’t mix in as smoothly into a liquid as coconut flour does, so it’s important to stir well to avoid clumps.
5. Consider other options: While almond flour can work as a gravy thickener, there are other options to consider such as xanthan gum or coconut flour.
Remember, practice makes perfect! Don’t be afraid to experiment and adjust your recipe to find the perfect balance of flavor and thickness for your gravy.
Other Low-carb, Gluten-free Thickening Alternatives To Consider
If you’re looking for other low-carb, gluten-free thickening alternatives, there are several options to consider.
One option is xanthan gum, which is a common food additive that acts as a stabilizer, binder, emulsifier, and thickener when added to any liquid. It’s keto-friendly with zero net carbs and works best when cooking sauces such as gravy and bechamel sauce where it acts as a thickener. Start with 1/2 teaspoon of xanthan gum for every 3 cups of liquid and add more as needed until you achieve the desired consistency.
Another option is glucomannan powder, which is rich in soluble fiber and works well for chewy cookies and breads. Start with 1/4 teaspoon for every 2 teaspoons of cornstarch.
Psyllium husk powder is another alternative that creates a thick gel when mixed with water and adds chewiness to recipes like bread. Start with 1/2 tablespoon psyllium for every tablespoon of cornstarch.
Flaxseed meal works well in bread and other baked goods. 1/2 tablespoon of ground flaxseeds can replace 1 tablespoon of cornstarch.
Lastly, a gluten-free flour mix can also be used as a thickener. Mix it with cool water first before adding the mixture into the sauce or soup to thicken it.
When choosing a thickening alternative, keep in mind that each one has its own unique properties and may require different amounts to achieve the desired consistency. Experiment with different options to find the one that works best for your recipe.
