White gravy, also called southern or cream gravy, is something I grew up making. My father was a grill cook in various small town restaurants for most of my childhood. He was well known throughout the area for his incredible white gravy. I was taught at a very early age how to make the gravy, and it has always amazed me at how very basic the recipe was. It turns out that gluten free white gravy is no more complicated. Simply substitute one ingredient, and you’re in business. The key to this recipe is properly cooking the rue. It may or may not take some practice to get it just right, but when you do, you’ll know it. If this gravy turns out to be too thick for your liking, simply increase the milk by 1/4 – 1/2 cup until you get it the way you want. Try out the recipe below, and let me know what you think in the comments section.
Gluten Free White Gravy
- 1/3 cup Vegetable oil
- 1/2 cup White rice flour (Bob's Red Mill is our white rice flour of choice.)
- 1/2 teaspoon Black pepper (Can be adjusted if it is too strong or weak for your liking.)
- 1/4 teaspoon Salt (Can also be adjusted as needed.)
- 3-1/2 cups Milk