How To Make Gravy With Almond Flour

You can make gravy with almond flour by using it as a gluten-free thickening agent in place of regular wheat flour.
 
Almond flour works beautifully in gravies, and it’s a fantastic option if you’re avoiding gluten or simply looking for a nutty, rich flavor twist.
 
It thickens pan drippings, broth, or milk-based gravies while adding a subtle toasted almond taste that pairs well with roasted meats and vegetables.
 
The key is knowing how to handle almond flour properly, because it behaves differently than wheat flour in a hot liquid.
 
In this post, we’ll walk through exactly how to make gravy with almond flour, the ratios you need, and the common pitfalls to avoid.
 
Let’s get cooking.
 

How to Make Gravy with Almond Flour

Making gravy with almond flour is straightforward once you understand the basic method.
 
Unlike wheat flour, almond flour doesn’t contain gluten, so it won’t thicken quite the same way or bind as aggressively.
 
But with the right technique, you can absolutely make a smooth, lump-free gravy with almond flour.
 
Here’s the core process:
 

1. Start with a Fat and a Roux

The foundation of any good gravy is a roux, and making gravy with almond flour starts the same way.
 
Melt butter, pan drippings, or oil in a skillet over medium heat.
 
Sprinkle in your almond flour and whisk constantly.
 
You’re looking for a smooth paste that smells lightly nutty, not burned.
 
Cook it for about one to two minutes to remove the raw flour taste.
 

2. Use the Right Ratio

When you make gravy with almond flour, use roughly two tablespoons of almond flour per cup of liquid.
 
That’s a bit more than you’d use with wheat flour because almond flour is less absorbent.
 
If you want a thicker gravy with almond flour, add an extra tablespoon.
 
Just remember that almond flour gravy thickens more as it cools, so pull it off the heat a little sooner than you think.
 

3. Add Liquid Gradually

This is the step where most people mess up when making gravy with almond flour.
 
Pour your broth, stock, or milk in a slow, steady stream while whisking vigorously.
 
Dumping it all at once will give you a lumpy mess.
 
Keep whisking until the mixture is smooth, then let it simmer for five to seven minutes until it reaches your desired consistency.
 

4. Season and Finish

Once your gravy with almond flour has thickened, season it with salt, pepper, and herbs.
 
A splash of cream or a knob of butter at the end adds richness and shine.
 
Taste as you go, because almond flour gravies can sometimes taste slightly sweet and need a bit more salt to balance things out.
 

Tips for Making Gravy with Almond Flour

Here are the tips that’ll make your almond flour gravy a guaranteed success:
 

1. Use Finely Ground Almond Flour

Not all almond flour is created equal.
 
For the smoothest gravy with almond flour, choose the finely ground variety, often labeled “blanched almond flour.”
 
Coarse almond meal will give you a grainy texture that’s not ideal for gravy.
 

2. Sift Before Using

Almond flour clumps easily because of its natural oils.
 
Sift it before whisking it into your fat to avoid lumps in your gravy with almond flour.
 
It takes ten seconds and saves you from a frustrating, lumpy result.
 

3. Whisk Constantly

Almond flour tends to settle and stick to the bottom of the pan faster than wheat flour.
 
Keep your whisk moving the whole time you’re making the gravy with almond flour.
 
This constant motion prevents scorching and keeps everything silky smooth.
 

4. Adjust the Consistency at the End

If your gravy with almond flour ends up too thick, whisk in a little more broth or milk.
 
Too thin? Simmer it a few more minutes uncovered, or add a small slurry of almond flour and cold water.
 

Common Mistakes to Avoid When Making Gravy with Almond Flour

Avoiding a few common errors will save your gravy with almond flour from disaster:
 

1. Adding Almond Flour to a Cold Liquid

Never whisk almond flour directly into cold or warm liquid.
 
Making gravy with almond flour requires adding the flour to hot fat first, then introducing the liquid.
 
Skipping this step almost always results in a gritty, clumpy gravy.
 

2. Overcooking the Roux

Almond flour burns faster than wheat flour because of its high fat content.
 
Cook your roux over medium heat and watch it closely.
 
If it turns dark brown quickly, it’s likely burned, and your gravy with almond flour will taste bitter.
 

3. Expecting Wheat-Flour Thickness

Almond flour lacks gluten, so a gravy made with almond flour won’t get as thick or glossy.
 
It’ll be a bit more rustic in texture, which is totally fine.
 
Just set the right expectations and adjust with a little cornstarch or arrowroot if you need a thicker result.
 

So, How Do You Make Gravy with Almond Flour?

You make gravy with almond flour by cooking it into a roux with fat, then slowly whisking in broth or milk.
 
Use about two tablespoons of almond flour per cup of liquid, sift it first, and whisk constantly to keep everything smooth.
 
Once you master the technique, making gravy with almond flour becomes second nature.
 
Hope this post has helped you understand exactly how to make gravy with almond flour so your next roast dinner gets a delicious gluten-free upgrade.