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When it comes to making homemade gravy, most people are missing the, uh, boat entirely! For example, cornstarch is the most common gravy thickener. It’s the main ingredient in all those gravy powder packets too.
A big reason to avoid it is that it’s likely made from unlabeled genetically modified corn unless you make the effort to buy organic. GM corn has been linked to organ failure and tumors in animals.
Even organic cornstarch is basically devoid of any nutrition or flavor. It’s just empty calories.
Why not add both nutrition and extra flavor by using a nutrition-rich thickening agent that is a bit time consuming to make yourself, but is now conveniently available for purchase: Â sprouted flour.
I prefer sprouted einkorn, spelt, or kamut flour myself, but if you are gluten-free, you can use buckwheat, rice, or any gluten-free flour of your choice.
Why Sprouted Flour to Thicken?
Sprouting a grain before grinding into a flour increases the nutrition of the grain substantially. Â For instance, vitamin C is produced by sprouting grain, but it is absent in the unsprouted form. Â Vitamin B content is increased dramatically by sprouting as are carotenes. Â Irritating substances in the hull of the grain are inactivated by sprouting as well. Â These inhibitors (phytic acid) have the potential to neutralize the enzymes in our digestive tract and block mineral absorption, so sprouting exponentially increases ease of digestion as well as nutrient absorbability.
Much media attention has been focused recently on the problem of aflatoxins in grains. Aflatoxins are potent carcinogens and are present in high quantities in highly processed foods such as crackers, cookies, chips, and cereals. Sprouting inactivates aflatoxins, which is just another reason to follow the wisdom of traditional peoples in grain preparation!
Sourcing the Healthiest Gravy Thickener
If you want to try your hand at homemade sprouted flour, it is very easy but will take a bit of time and you will have to plan ahead so you get it done before your holiday meal.
If you want to purchase sprouted flour, you can buy sprouted wheat berries like I do so that you can grind yourself for the freshest and most nutrient-dense flour, or if you don’t have a grain grinder, you can purchase sprouted flour.
** Click here for the vetted sources I recommend and buy from myself when purchasing sprouted grains. At least one of these companies is offering free shipping through December, so this is a great time to stock up!
Below is a video clip I filmed for the News Channel 8 Today show which aired yesterday on many NBC affiliate stations around North America.  Please click over and like Gayle Guyardo’s Facebook page, as she is the co-anchor of the show and was responsible for getting this important Traditional Cooking information on TV.
To view all the Holiday Turkey Tips I filmed for the NBC News Channel 8 Today show, click here.
I normally use some of my sourdough starter to thicken my souces, it also gives the final product a very nice bready/tangy aroma.
arrowroot is a great thickener for gravy & sauces too
Never heard of this. Lots to learn! We use rice for thickening.
Be careful not to sprout sorghum, also called milo. I was about to start sprouting it when I happened on an article that this grain produces cyanide when sprouted!
From what I gather, that’s the only grain of concern.
I haven’t tried it, but I’d imagine chia seed meal would probably be just about the best (and healthiest) gravy thickener you could ask for. It has that great gelatinous quality.
Since chia seeds aren’t typically sprouted (they are low in anti-nutrients so no need to), I don’t believe that they would be healthier than a sprouted grain (grains are seeds too). Also, sprouted flour adds a lot of flavor that chia seeds would not.
Yes sarah you right
What type gravy could you serve a vegan, anyway?!
You would have to use a different base instead of bone broth. You can use miso as a base (this is what I use as a base for soups for vegan friends) but it would have to be very diluted else it would be too strong tasting.
coconut flour is great as a thickener
What is a good way to thicken soup, to make it creamy and opaque rather than broth-y and translucent? Is arrowroot a good choice? (Gluten is not a problem in my case.)
Arrowroot works ok but I have to say that I prefer thickening with sprouted flour over everything else I’ve tried.
If you have potatoes in that soup, just take a couple pieces out when they’re soft, mash them and put them back in. Your soup will thicken nicely, especially as it cools.
Healthier yet would be thickening gravy with egg yolks. Beat a couple of egg yolks in a one or two cup glass measuring cup. Gradually, whisking the whole time, add small amounts of the hot broth for gravy to temper the egg until you have about a cup of liquid with the egg yolks. Then pour the yolk/broth mixture back into the pan with the rest of the broth and continue to whisk until thick and smooth.
I wanted to show an easy and very nutritious way to thicken gravy that would suit anyone who might come over for a holiday meal. Many of us have vegan friends .. I know I do 🙂
This is a great idea, Ann. Thanks for sharing it. I’m not a vegan so this fits well with my grain free meal plan! Pastured egg yolks are much easier for me to find than sprouted grains too!
I don’t know any vegans, but I’m assuming they wouldn’t be eating the turkey drippings/stock that the gravy is made from anyway, right? I think both are great ideas.
You have vegan friends? Now I am surprised:)
I love that idea Ann! I’m always looking for ways to minimize the amount of grains in our diet. This not only does that but increases the protein too. This is how I will thicken our gravy this year. Thanks!
Hmmm vegan gravy. Now THAT is a new one! 😉
Have you ever tried almond flour or coconut flour? Do you think that might work?
Hi Lisa,
I have tried coconut flour in making gravy before. It does lend it self to a slightly sweet gravy. I have not tried almond flour. The most successful gluten free gravy I have made is with brown rice flour.(Yes, you can get organic sprouted brown rice flour on Amazon) The finished product is so similar to using regular flour that my family could not tell the difference. Of course using homemade broth helps too!
Happy Thanksgiving!
Due to arsenic concerns with brown rice, I would not recommend buying it just anywhere which is why I recommend only the sources on my Resources page which have been vetted for quality and the rice doesn’t come from China.