Is Plain Flour Good for Gravy? A Comprehensive Guide to Making the Perfect Gravy

Gravy is the unsung hero of many classic dishes, from roast dinners to mashed potatoes and even humble biscuits. It transforms a simple meal into something rich and satisfying. While many ingredients contribute to a great gravy, one of the most basic and widely used components is plain flour. But is plain flour actually good for gravy? The short answer is yes—with some caveats. In this article, we’ll explore how plain flour works in gravy, its advantages and disadvantages, and alternative thickening agents. We’ll also provide tips for mastering your gravy-making skills using this humble pantry staple.

Table of Contents

What Is Plain Flour?

Understanding the Basics

Plain flour, also known as all-purpose flour in some regions, is a type of wheat flour that contains moderate levels of protein—typically between 8% and 11%. Unlike bread flour, which has a higher protein content to encourage gluten development, or self-raising flour, which contains added leavening agents, plain flour is neutral and versatile. This versatility makes it a go-to option for thickening sauces and gravies.

The protein in flour, specifically gluten, plays a crucial role when making gravy. When heated with fat (like butter or meat drippings) and liquid (such as broth or water), the starch in flour gelatinizes, creating the thickening effect.

How Plain Flour Works in Gravy

The Thickening Process

Gravy making is both an art and a science. At its core, it involves creating a roux, a mixture of fat and flour cooked together. The roux is then gradually whisked into a hot liquid to thicken it. Here’s how plain flour contributes to this process:

Starch Gelatinization: When flour is mixed with fat and cooked, the starch granules absorb liquid and swell, forming a network that traps the liquid and thickens the gravy.
Gluten Development: The gluten in plain flour also contributes to the gravy’s structure. Cooking the roux helps to reduce the raw flour taste and activates the thickening properties.
Texture Contribution: The final texture of the gravy depends on cooking time. A lightly cooked roux gives a thinner, silkier gravy, while a longer-cooked roux yields a darker, nuttier, and thicker sauce.

How Much Flour to Use

A general rule of thumb is:

For every cup of liquid, use one tablespoon of plain flour.
This produces a medium-thickness gravy. Adjust according to your preference:
Light: 1 tbsp flour per 2 cups of liquid
Medium: 1 tbsp flour per 1 cup of liquid
Thick: 1 tbsp flour per 3/4 cup of liquid

Keep in mind, this ratio may vary depending on the type of liquid used and whether fat is included.

Advantages of Using Plain Flour for Gravy

1. Cost-Effective and Accessible

One of the major boons of plain flour is its availability and affordability. Whether you’re in a professional kitchen or a home cook on a budget, plain flour can be found in almost every pantry. It doesn’t require special storage and has a long shelf life, making it a practical choice for cooking gravies without the need for exotic or expensive ingredients.

2. Versatile with Different Types of Gravies

Plain flour works well with beef, chicken, turkey, and even vegetarian gravies. Its neutral flavor allows the natural flavors of the meat and herbs to shine through. Whether you’re making a classic Sunday roast gravy or a mushroom-based vegetarian version, plain flour will complement the dish instead of overpowering it.

3. No Special Techniques or Ingredients Needed

Unlike cornstarch, which requires careful handling and a slurry to avoid clumping, plain flour is more forgiving. It can be cooked directly into a roux with fat, and even small lumps can be whisked out during the process. This makes it ideal for beginners and experienced cooks alike.

Disadvantages of Using Plain Flour in Gravy

1. Potential for Lumps

If you’re not careful when adding liquid to a roux or vice versa, plain flour gravies can develop lumps. The trick is to slowly introduce one to the other while whisking vigorously. To minimize lumps, you can also create a slurry by whisking flour into a bit of cold liquid before adding it to your hot gravy.

2. Gluten Content (Not Suitable for Gluten-Free Diets)

For individuals with celiac disease or gluten intolerance, using plain flour can be problematic. Wheat-based gravies won’t be suitable for those with dietary restrictions, unless a gluten-free flour or alternative thickener like cornstarch or arrowroot is used instead.

3. Nutritional Considerations

While plain flour isn’t inherently unhealthy, it’s worth noting that refined flours have lower fiber, iron, and B vitamin content compared to whole grain flours. If you’re making a health-conscious gravy, consider incorporating whole grain or alternative flours later in the article.

How to Make Gravy with Plain Flour: A Step-by-Step Guide

Classic Pan Gravy Using Plain Flour

Let’s take a look at the traditional method for making gravy using plain flour and meat drippings, perfect for a Sunday roast or turkey dinner.

Ingredients:

2–3 tbsp meat drippings or fat (from roasted meat)
2–3 tbsp plain flour
2–3 cups hot broth (chicken, beef, or vegetable)
Salt and pepper to taste
Optional: herbs like thyme, rosemary, or sage

Instructions:

After roasting your meat, remove it from the pan and set it aside to rest.
Reduce the fat in the pan to about 2–3 tablespoons. Add an equal amount of plain flour to form a roux.
Cook the roux over medium heat for 2–3 minutes, stirring constantly, until it turns a golden color and has a nutty aroma.
Gradually whisk in hot broth, starting with small amounts to avoid lumps.
Continue whisking as you add the remaining broth. Bring the mixture to a simmer and let it cook for another 5–10 minutes until thickened and smooth.
Season with salt and pepper, and add optional herbs. Strain if desired for a silkier texture.

This method ensures that your gravy not only thickens properly but also infuses with the rich, roasted flavor from the drippings.

Tips for Success:

Use hot liquid to help incorporate the flour quickly and evenly.
Whisk continuously until everything comes to a boil to prevent sticking and lumps.
Simmer thoroughly to eliminate the raw flour taste.
Adjust the salt slowly since some broths or drippings can be naturally salty.

Alternatives to Plain Flour for Thickening Gravy

1. Cornstarch

Cornstarch is a popular gluten-free alternative. It creates a glossy, smooth texture, and it requires less cooking time than flour. However, it must be mixed with cold liquid first to prevent clumping.

2. Arrowroot Powder

Arrowroot works similarly to cornstarch but gives a clearer finish. It’s especially great in vegetarian gravies or for people with gluten sensitivities. It also sets quickly and can be overcooked more easily than cornstarch.

3. Potato Starch

Another gluten-free thickener, potato starch is powerful and requires less quantity than flour. It offers a slightly different texture than wheat flour gravies and is ideal for last-minute adjustments.

4. Whole Grain Flours

Whole grain flours such as whole wheat or brown rice flour provide a nuttier flavor and added fiber. They can be trickier to work with and may require longer cooking times, but they offer a healthier alternative to plain flour.

5. Reducing the Liquid Naturally

You can also thicken gravy simply by reducing it on the stove. This method preserves all natural flavors and avoids thickeners altogether but takes more time and may not achieve the classic thick, creamy texture everyone loves.

Comparing Plain Flour with Other Thickeners

Common Problems and How to Fix Them

Gravy Too Thin?

Make a cornstarch slurry: Mix 1 tbsp cornstarch with 1/4 cup cold water and whisk it into the gravy. Simmer for a few minutes until thickened.
Cook longer: Let the gravy simmer uncovered to allow excess liquid to evaporate.

Gravy Too Thick?

Stir in more broth or water: Add gradually and stir well to maintain smoothness.
Use a blender: For a lump-free solution, blend the gravy in small batches and adjust with liquid.

Lumpy Gravy?

Whisk rigorously: Try to break up lumps while the gravy is still hot.
Strain it: A fine mesh strainer or sieve can help smooth out your final product.

Nutritional Information of Plain Flour Gravy

Plain flour doesn’t contribute much in the way of vitamins or minerals, but it does raise carbohydrate content. Here’s a rough estimate for a 1/2-cup serving of gravy made with plain flour:

Calories: 50–70
Carbohydrates: 8–12g
Protein: 2–3g
Fat: 1–3g (depending on the fat used in the roux)
Fiber: 0.5–1g
Sugar: 0–1g

To boost the nutritional value, consider using vegetable broth and adding finely chopped herbs, roasted garlic, or pureed vegetables like onions and mushrooms.

Is Plain Flour the Best Thicker for Gravy?

Pros and Cons Recap

Using plain flour in gravy brings many benefits, especially when aiming for rich, hearty textures and traditional flavors. But it isn’t without its drawbacks, especially when health considerations and dietary restrictions come into play.

If you’re not on a low-carb or gluten-free diet, plain flour can absolutely be the best thickener for gravy—particularly in dishes that need a substantial mouthfeel and the flavor of roasted meat. However, cornstarch and arrowroot are excellent alternatives if you are avoiding gluten and seeking a lighter texture or better appearance for your sauce.

The Final Verdict

Yes, plain flour is good for gravy, especially when you’re after a traditional, hearty, and flavorful result. It’s cost-effective, widely available, and forgiving compared to some other thickeners. However, its thickening power and overall effect depends heavily on using the right techniques—such as properly making a roux, cooking the flour enough, and adjusting the consistency as needed.

Making Gravy Customization Easy

Regardless of whether you use plain flour or another thickener, don’t be afraid to personalize your gravy:

Add a splash of red wine or soy sauce for depth.
Toss in roasted garlic or shallots for sweetness and complexity.
Use vegetarian broth and mushroom drippings for a plant-based version.
Try adding a pinch of smoked paprika for warmth and a subtle smoky flavor.

The versatility of gravy allows you to match it to your meal, your mood, and your dietary needs—always starting with a solid base, and plain flour can give you that foundation.

Conclusion: Plain Flour for Gravy – Worth the Try

At the end of the day, the best thickener for your gravy is the one that aligns with your taste, dietary preferences, and cooking method. Plain flour stands as a time-tested, reliable, and effective option that continues to be a staple for home and professional cooks alike.

Whether you’re making a traditional roast beef gravy or a simpler, midweek pan gravy, understanding how to use plain flour properly can elevate your dish and bring restaurant-level flavor into your home kitchen.

So, go ahead—reach for that trusted bag of plain flour in your pantry, and enjoy the rich, comforting flavors that only a homemade roux-based gravy can deliver.

Can I use plain flour for making gravy?

Yes, plain flour is a common and effective thickening agent for making gravy. It is often used in traditional gravy recipes because it provides a smooth texture and neutral flavor that complements the savory elements of the dish. To use plain flour effectively, it is typically mixed with a fat such as butter or meat drippings to form a roux, which is then slowly whisked into the liquid to thicken the gravy as it cooks.

Alternatively, some cooks prefer to make a slurry by mixing flour with cold water before adding it to the hot liquid. This method can prevent clumping and yield a smoother final product. Plain flour works well for most meat-based gravies, though it may not provide the same glossy finish as cornstarch or arrowroot. Be sure to cook the flour thoroughly to eliminate any raw taste and achieve the desired consistency.

What’s the difference between plain flour and all-purpose flour when making gravy?

Plain flour and all-purpose flour are essentially the same thing, though the term used often varies by region. In the U.S., it is referred to as all-purpose flour, while in the U.K., it is known as plain flour. Both types are made from a blend of hard and soft wheat, making them suitable for a wide range of uses, including thickening gravies. They generally contain moderate protein levels, which contribute to effective thickening without altering the flavor of the gravy significantly.

The key to using either one is understanding how to properly incorporate the flour into the liquid. Whether making a roux or using the slurry method, the principles remain the same: gradual heating and continuous stirring to avoid lumps and achieve a smooth, consistent texture. There is no need to substitute one for the other unless dictated by regional availability or dietary restrictions.

How much plain flour should I use for gravy?

For most gravies, a standard ratio is about two tablespoons of plain flour per cup of liquid (such as broth or meat drippings). This provides a medium-thick consistency that coats the back of a spoon and pairs well with dishes like roast chicken, beef, or mashed potatoes. If you prefer a thinner gravy, you can reduce the flour to one and a half tablespoons per cup, while a thicker gravy might require up to three tablespoons.

It’s also important to consider the cooking time when adjusting quantities. Flour must be cooked for several minutes to fully activate its thickening power and remove any raw taste. If you’re unsure how thick the gravy will turn out, you can start with a smaller amount of flour and add more as needed. Remember to let the gravy simmer for a few minutes after each addition and allow it to cool slightly to assess the true thickness.

Does using plain flour change the flavor of gravy?

Using plain flour in gravy doesn’t significantly alter the flavor if it is cooked properly. The primary taste should come from the meat drippings, broth, herbs, and spices used in the recipe. However, if the flour is not cooked long enough, it can leave behind a starchy or raw aftertaste, which detracts from the richness of the gravy. Cooking the flour in fat (like a roux) for a few minutes before adding liquid helps eliminate this issue.

The type of fat used to incorporate the flour can impart subtle variations in flavor. For example, browned butter can add a nutty note to the gravy, while pan drippings from roasted meat enhance its savory depth. Ultimately, plain flour serves as a neutral thickening base that supports the complex flavors in a well-made gravy when handled correctly during preparation.

Can I make gravy without flour for a gluten-free version?

Yes, you can make gluten-free gravy using alternatives like cornstarch, arrowroot powder, or gluten-free all-purpose flour blends. Cornstarch is a popular substitute because it provides a glossy finish and strong thickening power, though it must be mixed into a slurry before adding to hot liquids. Arrowroot works similarly but is best added toward the end of cooking and should not be overcooked, as it can become stringy.

Gluten-free all-purpose flour blends are designed to mimic regular flour and can be used in equal amounts in recipes that call for a roux. However, they may alter the texture slightly, resulting in a gravy that is less velvety than traditional versions. When substituting, keep in mind that gluten-free thickeners may require different cooking times and techniques to achieve the desired consistency and smoothness.

How do I fix lumpy gravy made with plain flour?

If your gravy ends up lumpy after adding plain flour, the best way to fix it is to remove it from the heat and let it cool slightly. Then, transfer it to a blender or use an immersion blender directly in the pot to break down the lumps and achieve a smooth, even texture. Alternatively, you can strain the gravy through a fine-mesh sieve or cheesecloth to catch and remove clumps before reheating it gently.

To prevent lumps in the future, mix the flour thoroughly with fat or cold water before adding it to the hot liquid. Cooking the mixture while stirring constantly ensures even incorporation and helps prevent clumping. If you notice a few small lumps forming during cooking, continue whisking vigorously and let the gravy simmer for a few more minutes. Proper technique and patience go a long way in achieving a lump-free gravy.

Can I make a vegetarian gravy using plain flour?

Absolutely, plain flour can be used to make a delicious vegetarian gravy. Instead of using meat drippings or stock, you can substitute with vegetable broth or mushroom-based liquid for a rich umami flavor. The flour serves as the primary thickener, just as it would in meat-based gravy. You can enhance the flavor by sautéing vegetables like onions, garlic, and celery before incorporating the flour to build a more complex base.

The method for vegetarian gravy remains similar: create a roux with flour and oil or butter, then slowly whisk in warm vegetable broth while stirring continuously. Simmer the mixture until thickened, and season with salt, pepper, herbs like thyme or rosemary, and even a splash of soy sauce or tamari for depth. This versatile recipe can pair well with mashed potatoes, roasted vegetables, or vegetarian meat alternatives.