Gluten-Free Chicken-Fried Chicken Gravy Recipe to top potatoes. (2024)

Gluten-Free Chicken-Fried Chicken Gravy is an American Southern country classic. In all honesty, Southerners know how to make the most unbeatable gravy you have ever tasted. I don’t know what it is about Southern gravy that is so much better than other gravies. All I can say is you have to try it. Indeed, I have had guests lick their plates clean. Yes, it is that good. A wonderful from-scratch recipe.

Gluten-Free Chicken-Fried Chicken Gravy:

But every good Southern Chicken Fried Chicken recipe has to have a good gravy to go with it. Therefore, I came up with this recipe literally while I was making it. Indeed, I like heat so I added Cholula as that is my favorite hot sauce. Consequently, if you have been following my blog then you must know my favorite seasonings are garlic powder and onion powder. So, this recipe has to include those. Needless to say, the gravy and the steaks are great even the next day. Save leftover gravy and use it on other things. In fact, I often freeze it and use it in soups or stews.

In conclusion, if you are trying to be careful of the number of calories or carbs you consume then only have a tablespoon or two. That way you indulge just not too much. This gravy has a mild amount of heat

Gluten-Free Chicken-Fried Chicken Gravy

Ingredients:

• 1/4 cup tapioca flour
• 1/2 teaspoon of pink salt
• 1/4 teaspoon of thyme
• 1/2 teaspoon of sage
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3 cups of almond milk
• 1/2 cup chicken broth
• *1/4 cup avocado oil
• *1 – 4 teaspoons Cholula
• salt and pepper to taste

Directions:

Before you start prep add the seasonings together and set aside. The stove element should be on medium heat. After you remove your Southern Chicken Fried Chicken pour off all liquids except for about 1/4 cup. If need be add more avocado oil. Next, while the oil is hot stir in the tapioca flour and make a roux (which will be a brown-looking paste). Pour in the almond milk and chicken broth. Keep stirring until the sauce thickens. Add the seasonings into the pan and continue stirring until incorporated. Turn the temperature down and serve gravy in a gravy boat or serving bowl.

Common Fixes For Common Roux Problems:

If the roux appears oily this means there is not enough tapioca: Simple fix just add a teaspoon at a time until it looks like a paste.

If the roux appears too pasty this means you will need to add a teaspoon at a time until it appears to be a thick paste.

In the event your gravy is too thin: Simply add 1 tbsp of tapioca to 1 tbsp of water until both are combined (to make a slurry). Using a small sieve add the slurry to the gravy while stirring the whole time. Sometimes it is better for two people to do this. One to stir while the other pours in the slurry. Make sure to use a sieve or your gravy could get lumpy.

In the event, that the gravy is too thick: Simply add more liquid. Choose either water, chicken broth, or almond milk. Add a few tablespoons at a time until it is to your liking.

In the event you have lumpy gravy: Pour it through a sieve and toss away the lumps.

Gluten-Free | Refined Sugar-Free Recipes