Gluten-Free Chicken-Fried Chicken Gravy

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 there plate clean. Yes, it is that good.

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 by adding 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 sauce thickens. Add the seasonings into the pan and continue stirring until incorporated. Turn the temperature down off 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, the gravy is to 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.

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5 from 1 vote

Gluten-Free Chicken Fried Chicken Gravy Recipe

Gluten-Free Chicken-Fried Chicken Gravy Recipe a classic southern country way of making the best unbeatable gravy. Can be used with biscuits.

Course Dinner, Lunch

Cuisine American

Keyword Biscuits and Gravy, Celiac Recipe, Celiac Recipes, Chicken Fried Chicken Gravy, Classic Recipe, Country Gravy, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Frie, Gluten Fritt, Gluten-Free, No Dairy, No Wheat, No Wheat No Problem, Refined Sugar Free, Sage and Thyme Gravy, Southern, Southern Gravy

Prep Time 4 minutes

Cook Time 6 minutes

Total Time 10 minutes

Servings 16 servings

Calories 29kcal

Equipment

Frying Pan

Ingredients

• 1/4 cup tapioca flour
• 1/2 tsp pink salt
• 1/4 tsp thyme
• 1/2 tsp sage
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 3 cups almond milk
• 1/2 cup chicken stock
• *1/4 cup avocado oil
• *1-4 tsp Cholula
• 1 pinch salt and pepper to taste

Instructions

• First, before you start prep by adding 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 until it is approximately 1/4 cup.
• Next, while the oil is hot stir in the tapioca flour.
• Stir the oil and tapioca flour together until it makes a roux (which will be a brown looking paste).
• Pour in the almond milk and chicken broth.
• Keep stirring until sauce thickens.
• Add the seasonings into the pan and continue stirring until incorporated.
• Turn the temperature down off and serve gravy in a gravy boat or serving bowl.

Common Hacks for Common Problems

If the roux appears oily this means there is not enough tapioca:

• Just add a teaspoon pf tapioca at a time until it looks like a paste.

If the roux appears too pasty

• Just add a teaspoon of avocado oil 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, the gravy is to 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.

Notes

Nutrition Facts Based On 1/4 Cup Serving
Servings 14.0
Amount Per Serving
Calories 29
% Daily Value *
Total Fat 1 g	1 %
Saturated Fat 0 g	0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 129 mg	5 %
Potassium 14 mg	0 %
Total Carbohydrate 1 g	0 %
Dietary Fiber 0 g	1 %
Sugars 3 g
Protein 0 g	1 %
Vitamin A	2 %
Vitamin C	0 %
Calcium	10 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Calories: 29kcal

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