Will Coconut Flour Thicken Gravy?

Choosing a decent broth is the most crucial step in creating a delicious keto gravy. Since the broth accounts for almost all of the flavor in this gravy, if you don’t start with a nice one, your gravy won’t be very good either.

Use bone broth, homemade broth, or broth from the supermarket. Nevertheless, I advise picking one with little sodium in it. Reducing the broth is the first step in the cooking process, and it is simple for it to become overly salty.

How to thicken keto gravy

Gravy is typically thickened with cornstarch or flour, neither of which are acceptable in a ketogenic diet.

I utilize xanthan gum in place of those components. Although there are different keto thickeners available, xanthan gum is the most accessible and user-friendly. Xantham gum information can be found here.

Keep in mind that xanthan gum works best when used sparingly. It’s best to add a little at a time (I often put in 1/4 teaspoon increments), wait a few minutes, and then add more.

If you add too much, your gravy may become somewhat slimy or gel-like, which is not at all what we want. Don’t worry if you accidentally add too much xanthan gum. Simply add a bit more broth to thin it out again.

Can you use almond or coconut flour to thicken gravy?

Simply put, no. Unfortunately, thickening gravy won’t work with either almond or coconut flour. Both will stay dry and not soak up enough liquid to make gravy.

Can I substitute almond flour for all-purpose flour while making gravy?

Prior to having to learn how to follow a low-carb diet, I frequently used flour to thicken my gravy, which resulted in a high carbohydrate intake. After that, we had to devise a flourless gravy recipe.

What Can You Use Instead of Flour to Make Gravy?

So we tried a variety of different items to add to our low carb gravy and came up with a solution.

To make the gravy thicker, use xanthan gum. 1 or 2 teaspoons are all that are required. Only add 1/4 tsp at a time since it thickens quickly and you don’t want it to thicken too much.

Can You Use Almond Flour to Thicken Gravy?

Yes, you can thicken your gravy with almond flour. But be careful—if you add too much, your gravy may become overly thick. Instead, add a little at a time so you can gauge the right quantity.

Another thing to keep in mind is that your gravy may get little grainy if your almond flour is not finely milled. Use one of the several brands of finely ground almond flour that are available.

Additionally, if you use too much almond flour, your gravy may taste a little nutty. Use only what you require to thicken and taste the mixture at each stage.

Using almond flour has the advantage of not lumping up when added to boiling gravy, unlike ordinary flour, which does. The goal is to create a gravy that is as smooth as possible.

Can You Use Coconut Flour to Thicken Gravy?

Yes, coconut flour will thicken your gravy as well, but utilizing it has one drawback: it has a faint coconut flavor. To thicken your gravy, though, you often only need a small amount of flour—1 or 2 Tbsp—so use that amount at a time.

What works best as a gravy flour substitute?

The centerpiece of your Thanksgiving meal is the gravy, which you serve over the turkey, mashed potatoes, and vegetables.

After clearing your plate, you sop it up with your dinner roll. In contrast to most Thanksgiving favorites, gravy contains a lot of gluten. A thick, rich, smooth sauce requires a flour-based roux, but an increasing number of people are opting not to eat gluten or are allergic to it to the point where they must avoid it at all costs.

And chances are, on Thanksgiving, you’ll host one of these individuals as a guest. Now what? skip the gravy?

Never! On Thanksgiving, nobody should go without gravy! Ever. So we discussed how to make gravy without gluten with Jackie Ourman, our go-to “GF” test kitchen intern. The chef-instructors at the culinary school gave me a lot of freedom to try out various gluten-free roux and sauce alternatives, she says. It was fascinating to observe how various ingredients interacted in the recipes.

Jackie learned what worked and what didn’t by making mistakes. Here are three ways to adapt this recipe so that your gravy is delicious and free of gluten.

1. Check your pantry. You probably already have cornstarch in your cupboard, making it the most accessible product to use in place of flour in your gluten-free gravy. The only drawback is that you’ll skip making the roux. After adding stock and deglazing the roasting pan, transfer roughly 1 cup of the stock mixture to a medium bowl. For every cup of gravy base in the pan, add 1 tablespoon plus 1 teaspoon of cornstarch, and whisk until smooth. Return the slurry to the gravy base in the roasting pan, and whisk over low heat until smooth and thickened.

Take Root 2. The component arrowroot can be finicky and cannot be cooked again (or it will thin out again). However, some individuals favor thickening it with it. Just like you would for cornstarch, continue with the gravy recipe (skipping the roux-making process). Approximately 1 cup of gravy base should be transferred to a medium bowl, and 2 tablespoons of arrowroot should be whisked in. Return arrowroot mixture to gravy base just before serving and whisk until smooth and thickened.

3. Select the Correct Flour King Arthur Gluten-Free Multi-Purpose Flour doesn’t gum up like some gluten-free flours do when used in a roux. When making a roux—a mixture of flour and butter—this blend functions exactly like conventional flour. Cook it just until it starts to turn golden, then add it to the stock and pan drippings and whisk until smooth. This is the method we would use to prepare a gravy that is gluten-free.

Coconut flour can be thickened in what ways?

Although working with coconut flour is famously challenging, once you get the hang of it, you’ll be smitten. Since it is a very absorbent flour, two things follow:

  • A lot of moisture will be required in your recipes (from eggs, oil, pureed fruit, etc).
  • For success, very little flour is required.

No matter if it is made from grains or not, coconut flour cannot be substituted for other types of flour 1:1.

Coconut Flour in General Baking

Generally speaking, you can substitute 3–4 tablespoons of coconut flour for 1 cup of either almond or wheat-based flour. Naturally, there are too many variables in recipes to ever be able to claim with certainty that this is always the case, but it’s a place to start if you ever feel adventurous in the kitchen.

You should to make sure that you’re utilizing ingredients that have a lot of moisture because coconut flour is so dry and absorbent. Since eggs are a great source of moisture and binding while baking, they are frequently utilized in recipes that call for coconut flour. Added liquids can also include milk, mashed fruit, oil, vinegar, yogurt, etc.

You may use it to thicken soups and stews because it is such a thick flour. It shouldn’t have a significant impact on the flavor as long as you’re also using other components with strong flavors (like onion or garlic). Just make sure to thoroughly mix it and add only a small amount at a time. More coconut flour can always be added, but once it’s there, it can’t be taken out.

Additionally, you may use coconut flour as a binder in dishes like meatloaf and meatballs. Just bear in mind that, like with baking, you would still need to increase the amount of liquid in the recipe.

It’s also crucial to remember that coconut flour shouldn’t be used alone in recipes if you want to produce something crispy or fried. It just ends up being gloppy and clumpy, which is definitely not the texture you want. If you’re seeking for a gluten- and grain-free breading, almond flour would be a better choice.

Start with tried-and-true recipes that you are sure will work when it comes to cooking using coconut flour, and follow them exactly unless you are comfortable making changes. It’s not the most forgiving flour and might take some getting used to, but once you get the hang of it, you can make some really wonderful things.

Can coconut flour be used in place of ordinary flour in Roux?

I used to make roux frequently, but I would always use starch, arrowroot, or flour, none of which are suitable for a ketogenic diet. They contain components that are inflammatory in addition to being heavy in carbs.

I’ve been on a ketogenic diet for more than three years and have tried hundreds of different items. Let’s just say that I squander a lot of money testing so many ingredients, but I do it for us. That’s accurate. both of us. We require excellent recipes with delicious flavors and accurate serving sizes. I test so many ingredients because of this. You should accompany me on this voyage. Allow me to deliver a delicious recipe and spare you the expense of wasting ingredients. This is my passion right here! I adore coming up with keto- and low-carb meal ideas!

I’m very excited to try this recipe! While I was organizing my cupboard, a culinary program aired on television in the background. They were roux-making. The optimum mixture to thicken sauces is created when a protein found in flour is combined with a fat, as was discussed on the episode. I was immediately glancing at my whey protein isolate package, which was unflavored. I stopped organizing my pantry right away and started to prepare a roux after a lightbulb moment! IT OPERATED! It actually worked! The proteins in coconut flour and even almond flour prevent them from thickening like unflavored whey protein isolate does. You see, I gain new knowledge every day! It was an exciting lesson!

I rapidly produced Low Carb Butternut Squash, Keto Basic White Sauce, Keto Bechamel Sauce, and Broccoli Soup after I mastered a roux. All those dishes taste fantastic when using this roux! I want you to be motivated to prepare it in your preferred soup or stew and then report back to me on how it turned out for you.

Without using flour or cornstarch, how can I thicken gravy?

You don’t have any flour or cornstarch on hand. You only need to be a little inventive. There are various flour and cornstarch substitutions you may use (many are also gluten-free gravy thickeners). These pantry staples can be used to thicken gravy.


This powder is derived from tuber rhizomes in the Marantaceae family. If you need a gluten-free gravy thickening, this is a fantastic natural alternative. Make a slurry with your arrowroot powder by combining 2 to 3 tablespoons with an equivalent amount of water, just as you would when thickening gravy with cornstarch or flour. With a whisk or wooden spoon, combine with 1 cup of the hot liquid and stir until the gravy thickens.


Cassava root is used to make tapioca. Add 1 1/2 teaspoons of tapioca starch to the boiling liquid to thicken gravy, stirring until the starch is thoroughly integrated and the gravy thickens.

What can be added to gravy to thicken it?

Add cornstarch: Create a slurry, which is a paste that is liquid-based, to thicken your gravy with cornstarch. Stir together one spoonful of cornstarch and one cup of cold water until the cornstarch granules are completely dissolved. On low heat, stir this mixture into your gravy.

Will sauce thicken with almond flour?

To thicken sauces, use almond flour or almond butter carefully. One of the truest measures of a cook’s ability, whether at home or in the most upscale restaurants, is to create a tasty, good-textured sauce from your cooking juices.

How can I thicken sauce without using carbohydrates?

The majority of low-carb or keto thickeners are manufactured from vegetable fiber or gum and frequently contain very little to no carbs. While some thickeners perform best when used in cold applications, others are excellent in baking or cooking.

Xanthan gum

Xanthan gum has no net carbohydrates and is used for baking or thickening sauces or soups. Use sparingly, and add the thickening to sauces or soups a bit at a time so that it doesn’t clump together.

Additionally, using too much xanthan gum might result in a slimy or gummy texture, therefore it’s preferable to use little or none at all. Start by adding 1/4 teaspoon at a time and continue until the desired consistency is reached.

Guar gum

Guar gum, a plant fiber derived from the guar plant’s seed, contains no net carbohydrates. It enhances texture and consistency in ice cream and industrial baking. Additionally, baked foods’ shelf life is increased.

Guar gum should be used sparingly in recipes because it is reported to have an eight-fold greater ability to thicken than cornstarch. Guar gum is frequently used in baking and cold products like salad dressings and dessert fillings.

Glucomannan (konjac):

Glucomannan, a soluble plant fiber derived from the root of the konjac plant, contains no net carbohydrates. It is employed to create commercially available keto or low-carb noodles.

Glucomannan, one of the most potent thickening agents, functions best when combined with a small amount of cold water and added after your soup, stew, or sauce has done cooking. It continues to thicken recipes as they cool, so be sure you use it very sparingly.

Additionally, glucomannan can be utilized to soften and elongate baked foods.

Agar agar

Agar agar, a plant-based gelatin alternative, is made from seaweed. Although it is most usually used in cold applications like desserts, gelatins, puddings, or sauces, it can be added toward the end of the cooking process and then let to cool to thicken soups or sauces.

Agar agar must first be dissolved in water, much like gelatin, and will progressively thicken. Per tablespoon, it provides roughly 0.5 grams of net carbohydrates and is available as flakes or powder.


Gelatin is a thickening made from animals. Gelatin can be used to thicken sauces or desserts, just as agar agar. It is also typically dissolved in water before being used to recipes. Additionally, it takes some time for recipes to start to thicken or solidify.

No-bake cheesecakes and pies build up stiff enough to cut thanks to gelatin. Although gelatin isn’t the best ingredient for baking, it can give bars and cookies a chewy feel.

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