Articles
Pantry basics for a gluten-free holiday
Content
Gluten-free flours
Gluten-free gravy
Gluten-free bread crumbs
Gluten-free glaze
How to make a substitution
Substituting gluten in baked goods
Storage tips
Gluten-free gravy
Some recipes use wheat flour as a thickening agent (think gravy or white sauce). Try a gluten-free thickener instead:
- Cornstarch, tapioca flour or arrowroot powder. You only need one of these options to make a thickening agent. Tapioca flour and arrowroot powder are sometimes used in gluten-free baked goods and nice to have on hand, although they are a little harder to find than cornstarch.
