What To Know
- Combine equal parts spelt flour and butter or oil in a saucepan over medium heat.
- Allow the gravy to simmer for a few minutes to allow the flavors to meld and the flour to fully cook.
- Store gravy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Yes, spelt flour can effectively thicken gravy, offering a gluten-free alternative to traditional wheat flour. Its unique properties provide a rich, flavorful, and velvety texture to your favorite sauces.
Understanding Spelt Flour
Spelt is an ancient grain closely related to wheat. Its flour retains many of wheat flour’s thickening properties while being more easily digestible for those with gluten sensitivities.
How to Thicken Gravy with Spelt Flour
Thickening gravy with spelt flour is a straightforward process. Follow these simple steps:
1. Prepare a roux: Combine equal parts spelt flour and butter or oil in a saucepan over medium heat. Cook until the mixture turns golden brown.
2. Gradually add liquid: Slowly whisk in the liquid you want to thicken, such as broth, milk, or cream. Start with a small amount and gradually increase it until the desired consistency is achieved.
3. Bring to a simmer: Continue whisking over medium heat until the gravy thickens and boils.
4. Simmer for 5-10 minutes: Allow the gravy to simmer for a few minutes to allow the flavors to meld and the flour to fully cook.
Advantages of Using Spelt Flour
- Gluten-free: Spelt flour is a suitable thickening agent for those with gluten sensitivities or celiac disease.
- Rich flavor: Spelt flour imparts a slightly nutty and earthy flavor to gravies, enhancing their overall taste.
- Versatile: It can be used to thicken various sauces, soups, and stews.
- Healthier alternative: Spelt flour is a whole grain that provides fiber and other essential nutrients.
Tips for Success
- Use a whisk: A whisk helps prevent lumps from forming and ensures a smooth, even consistency.
- Don’t overcook the roux: Overcooking the roux will result in a burnt or bitter flavor.
- Add liquid gradually: Gradually adding liquid prevents the gravy from becoming too thick or thin.
- Taste and adjust: Taste the gravy as you thicken it and adjust the seasonings and consistency as needed.
Troubleshooting
- Gravy is too thick: Whisk in more liquid until the desired consistency is achieved.
- Gravy is too thin: Make a new roux and add it gradually to the gravy, stirring constantly.
- Lumps in the gravy: Use a fine-mesh sieve to strain the gravy and remove any lumps.
Alternatives to Spelt Flour
If spelt flour is unavailable, consider these alternatives:
- Arrowroot powder: A starch-based powder that provides a clear, glossy finish.
- Cornstarch: A common thickener that yields a silky texture but can become cloudy if overcooked.
- Potato starch: Similar to cornstarch but with a slightly earthy flavor.
- Tapioca flour: A gluten-free starch that creates a translucent and slightly chewy texture.
Quick Answers to Your FAQs
Q: How much spelt flour should I use to thicken gravy?
A: Start with 1-2 tablespoons of spelt flour per cup of liquid and adjust as needed.
Q: Can I use spelt flour to thicken cold gravy?
A: To thicken cold gravy, make a slurry by mixing equal parts spelt flour and water. Whisk the slurry into the cold gravy and bring to a simmer until thickened.
Q: How do I store leftover gravy made with spelt flour?
A: Store gravy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw frozen gravy in the refrigerator before reheating.
