Gravy is a cornerstone of many beloved meals—whether drizzled over mashed potatoes, meat, or comforting biscuits, a smooth and rich gravy can elevate the entire dining experience. But what happens when your usual thickening agent, such as all-purpose flour or cornstarch, is unavailable? Many people wonder: Can you use baking flour for gravy?
The answer isn’t a simple “yes” or “no.” Instead, it hinges on understanding the differences between flours and how each affects the texture, taste, and thickness of gravy. In this detailed guide, we explore the viability of using baking flour in place of other types of flour for gravy and offer practical tips for achieving the perfect consistency and flavor.
Understanding the Types of Flour Used in Cooking
To determine if baking flour is suitable for making gravy, it’s important to first understand the various types of flour and their typical culinary uses.
All-Purpose Flour
All-purpose (AP) flour is the most common flour used in making gravies and sauces, and for good reason. It contains a moderate protein content (usually around 10–12%), which contributes to a good balance of structure and texture when used as a thickener. When cooked properly, AP flour produces a stable thickening effect without altering the natural flavor of the gravy.
Self-Rising Flour (Baking Flour)
Self-rising flour, sometimes called baking flour, is a type of flour that already has leavening agents—typically baking powder and salt—pre-mixed into it. This is what makes it popular in baking quick breads, biscuits, and cakes, as it eliminates the need to separately add leavening agents.
A typical composition of self-rising flour includes:
– Wheat flour
– About 1½ teaspoons baking powder per cup of flour
– Around ¼ teaspoon salt per cup of flour
Because of these added ingredients, self-rising flour behaves differently in cooking and baking scenarios, which might affect dishes like gravy that rely on simple, clean thickening.
Other Thickening Agents
Before moving further, let’s quickly outline other commonly used thickening agents for gravy:
– Cornstarch – popular for gluten-free gravies, provides a glossy finish.
– Arrowroot – similar to cornstarch but more delicate.
– Wondra flour – a finely milled flour that dissolves quickly and helps avoid lumps.
Each of these alternatives has pros and cons, but none of them is quite the same as self-rising (baking flour).
Can You Use Baking Flour for Gravy? The Core Consideration
Here’s the key idea: yes, in emergencies or substitutions, you can technically use baking flour for gravy—but it’s not an ideal substitute. Using it as your primary thickener comes with several potential issues.
Texture and Lumps Are a Concern
The texture of a gravy depends heavily on how well the flour is incorporated into the liquid. Self-rising flour can be more challenging to work with because of its added ingredients—particularly the salt and baking powder—which may interfere with texture and smoothness.
Lumps are more likely to form when baking flour is added directly to hot liquids without being properly blended. This reaction is caused by the quick activation of baking powder when it comes into contact with moisture and heat, which can cause premature clumping.
Flavor Alteration
Since baking flour contains added salt and chemical leavening agents, these can interfere with the natural flavor of the gravy, sometimes imparting a slightly bitter or soapy taste if used in large volumes or not cooked properly.
This is especially noticeable if your gravy already has salt or seasonings, which can compound the salt content introduced by the self-rising flour.
Thickening Power is Reduced
Because self-rising flour contains baking powder (which usually makes up about 10–15% of the total flour mix), its thickening ability is slightly less than all-purpose flour. This means you might need to use more of it to achieve the desired consistency, risking even more textural and flavor issues.
When Can Baking Flour Work Successfully in Gravy?
It is possible to use self-rising flour for gravy under certain conditions. If you’re in a pinch and have no other flour available, here’s how you can make it work without compromising your meal:
Use It Sparingly
Limit the amount of baking flour you use in your gravy base to ½ or ¾ of the amount the recipe calls for in all-purpose flour. This allows you to benefit from its thickening properties while minimizing the chemical taste or excess salt.
Create a Slurry
To avoid clumping, mix the baking flour with equal parts cold water or broth before adding it to your hot gravy. This process, known as making a slurry, helps dissolve the flour smoothly into the sauce without lumps forming.
For example:
– 2 tablespoons of self-rising flour
– 2 tablespoons of cold water
Whisk the two together into a smooth mixture, then slowly stir it into your simmering gravy base.
Simmer for Long Enough to Cook Off Leaveners
Properly cooking the flour is crucial. Baking powder can leave behind a strange aftertaste unless fully cooked into the dish. Allow the gravy to simmer for at least 5–7 minutes after adding the baking flour slurry. This helps cook out the bitterness and activates the thickening power.
Monitor Seasoning
Because self-rising flour contains added salt, you may need to reduce or eliminate the salt in your gravy recipe. Taste early and adjust as you go to ensure your final dish doesn’t turn out overly salty.
Factors That Influence Success When Using Baking Flour
Here are a few elements to keep in mind that determine whether baking flour will work well for your gravy:
Leavening Ingredients
Since self-rising flour contains baking powder and salt, it is inherently designed to work with moisture and heat to produce rise. In baking, this is great, but in thickening gravies, it can cause:
- Faster clumping
- Changes in viscosity that are inconsistent
- Off-flavors in the final dish
Make sure your gravy has a low fat and low acid ratio, which helps minimize the interaction caused by the leaveners.
Dosage Matters
How much baking flour you’re using in your recipe will determine how noticeable any flavor or textural changes are. If your recipe calls for ½ cup of flour, substituting it fully with baking flour is risky. However, if it only calls for a few tablespoons, it might be less offensive to the taste and easier to integrate.
Alternative Options
If you’re making a meat-based gravy (like turkey, beef, or pork drippings), the robust flavors can help mask subtle chemical flavors, making the substitution more palatable. But for delicate gravies—say, a vegetarian mushroom gravy—off-flavors might be more apparent.
Real-World Tests: Cooking Experts’ Opinions
It’s not just home cooks who ask the question—chefs and culinary researchers have also examined the use of self-rising flour in gravies:
Cookbook References
While most classic gravies are made with all-purpose or Wondra flour, a few regional varieties (notably some Southern-style gravies for biscuits) do call for self-rising flour. This isn’t because it’s ideal but often part of the traditional method used for quick preparation or thickening biscuits and gravy together.
Cookbook author Edna Lewis, often referred to as the matriarch of Southern cooking, once noted in her recipes that self-rising flour was used out of convenience in certain settings—especially country kitchens with limited pantry space.
Culinary Lab Studies
Food science labs have tested substitutes of self-rising flour in recipes that traditionally use AP flour for thickening. Their findings confirmed:
- Baking flour produces a less viscous thickening effect due to the presence of baking powder.
- Lumps and gritty textures are more common.
- Tasting panels found noticeable off-flavors in gravies made entirely with self-rising flour.
One university study even showed that in recipes like white gravy, where pure flavor and smoothness are vital, using AP flour significantly outperformed self-rising flour in blind taste tests.
When Not to Use Baking Flour for Gravy: Key Warnings
There are certain situations where using baking flour will not give favorable results:
When Making Gluten-Free Gravy
If you’re serving someone with celiac disease or gluten sensitivity, self-rising flour (which almost always contains wheat) is not a safe option. Even small amounts can be problematic.
When Salt Levels Already Match Your Pantry
Self-rising flour includes salt—a typical recipe calling for 4–5 tablespoons per cup—so be cautious if:
– Your meat drippings are naturally salty
– You’ve seasoned your dish already
– You don’t need more sodium in your diet
When Baking Powder Might React with Broth Acids
Some gravies include acidic elements like wine or tomato paste. Adding baking flour in this environment can cause a chemical reaction, potentially altering the color, texture, and taste of the final dish.
Alternatives to All-Purpose Flour for Gravy
Given the disadvantages of self-rising flour, it’s wise to explore other thickeners you can use if all-purpose flour isn’t available:
Cornstarch Slurry
Cornstarch is a popular gluten-free option. It’s:
– Twice as powerful in thickening as flour
– Glossy and silky
– Easy to overdo—so start with small quantities
Use about 1 tablespoon of cornstarch per cup of liquid, mixed with cold water.
Wondra Flour
Wondra is essentially instant flour—pre-cooked and dried—for smooth, lump-free results. It dissolves fast and is often used in Southern cooks’ pantries for gravies and sauces.
Use it in the same amount you would all-purpose flour, either as a roux or slurry.
Cooked Roux with Regular Flour
A classic method is to mix fat (like butter or pan drippings) with equal parts flour to make a roux, then gradually stir in liquid. The longer you cook the roux, the darker and more flavorful—but less thickening power—it will have.
Final Verdict: Is Baking Flour a Viable Option for Gravy?
While the ideal choice for a smooth, rich gravy is all-purpose flour, baking flour (self-rising flour) can serve as an acceptable emergency substitute under certain conditions.
However, when considering the potential for off-flavors, clumping, and reduced thickening power, it’s not the preferred option. If you’re making gravy for an important meal or serving guests, using a proper flour like AP will provide the best results.
But if you absolutely must make do with self-rising flour:
- Use less than you normally would
- Create a slurry first
- Simmer thoroughly
- Adjust seasoning
Now consider this a survival technique in the kitchen rather than a standard approach.
Summary Table: Gravy Thickeners and Their Effectiveness
| Thickener | Pros | Cons | Suitable for Baking Flour Substitution? |
|---|---|---|---|
| All-Purpose Flour | Reliable, thickens well, neutral taste | Requires cooking to remove flour taste | Best alternative (no, replace instead) |
| Cornstarch | Gluten-free, glossy texture, fast thickening | Less forgiving – easily overdoes | Yes, preferred if avoiding self-rising flour |
| Self-Rising (Baking) Flour | May work in urgency, good for rustic dishes | Lumpy texture, off-flavors, added salt | Limited application – possible with adjustments |
| Wondra Flour | Fast and smooth results, pre-gelatinized | Harder to find than all-purpose flour | Yes, preferred alternative |
Conclusion: Making the Right Flour Choice for a Perfect Gravy
Ultimately, creating a flavorful and silky gravy requires the right ingredients and techniques. While baking flour can be used in extreme emergency situations or traditional recipes, it introduces challenges that may affect the final dish.
For the best gravy experience:
- Use all-purpose flour or Wondra when possible.
- Reserve self-rising flour for its intended purpose: baking.
So next time you’re making gravy, reach for the ingredients truly suited for the task—your taste buds will thank you!
If you enjoyed this guide or found it helpful, share it with fellow home cooks or on social media platforms. Let’s keep the kitchen knowledge flowing!
Can I use baking flour to make gravy?
Yes, you can use baking flour to make gravy, but with a few considerations. Baking flour, often known as all-purpose flour in some regions, is commonly used in baked goods due to its moderate protein and gluten content. While it can function as a thickening agent in gravy, it may produce a slightly different texture than traditional all-purpose flour. Since baking flour is sometimes bleached, it may dissolve more quickly into liquids, which can help prevent clumping.
However, because of its fine texture, baking flour may result in a slightly thinner gravy if not used in the right proportions. To compensate, you might need to use slightly more baking flour than you would standard flour when making a roux or slurry. It’s important to whisk it thoroughly with fat (like butter or drippings) before adding liquid to ensure smooth integration. If done correctly, baking flour can be a suitable substitute for gravy.
What is the difference between baking flour and all-purpose flour?
Baking flour and all-purpose flour are similar but not always identical, depending on where you live. In some regions, baking flour refers to a lighter, finer flour specifically formulated for tender baked goods like cakes. It sometimes contains leavening agents or is chemically treated to improve texture and rise. All-purpose flour, on the other hand, is a more general-use wheat flour with a balanced gluten content suitable for bread, pastries, and sauces.
When used for gravy, all-purpose flour is the more traditional choice because of its versatility and widespread availability. If your baking flour is essentially the same as what others call all-purpose flour, you can use it without concern. However, if your baking flour is designed for specific baking needs and contains additives like baking powder, it might alter the flavor or texture of the gravy, so it’s best to check the label before using it in savory dishes.
Will using baking flour change the taste of my gravy?
In most cases, using baking flour won’t drastically change the taste of your gravy, especially if it’s simply a form of all-purpose flour labeled differently. The taste of gravy largely depends on the stock, drippings, and seasonings used. However, if the baking flour you’re using contains additives like leavening agents or conditioners, it could slightly alter the flavor. These ingredients might introduce a faint metallic or soapy taste that’s more acceptable in baked goods than in savory sauces.
To minimize flavor changes, opt for baking flour that lists only one ingredient: wheat flour. Avoid variants enhanced with yeast, baking soda, or other chemical additives when making gravy. If unsure, test a small portion first. If no adverse effects on taste are detected and the gravy thickens well, it should be safe to proceed with that flour for future use. Otherwise, switch to regular all-purpose flour for a more predictable flavor profile.
How much baking flour should I use for gravy?
The general rule for making gravy is to use about 2 tablespoons of flour per cup of liquid, such as broth or stock. If you’re using baking flour and it is similar in composition to all-purpose flour, this same ratio should apply. However, because baking flour may have a finer texture, it might absorb liquid more efficiently, so you may need to adjust slightly depending on the desired thickness. It’s best to start with a smaller amount and add more if needed.
The best method is to create a roux by cooking the flour with fat (such as butter or meat drippings) for a few minutes before slowly whisking in warm liquid. Alternatively, cold water can be mixed with baking flour to create a slurry before adding it to hot liquid. In both cases, cooking time is crucial to eliminate the raw flour taste. Stir consistently and simmer until the gravy reaches your desired consistency and warmth.
What are the advantages of using baking flour for gravy?
One of the potential advantages of using baking flour for gravy is its fine texture, which may dissolve more easily into sauces, reducing the risk of lumps when properly used. Additionally, if your baking flour has been pre-sifted or bleached, it may mix more smoothly into the liquid, producing a slightly silkier end result compared to some coarser types of flour. Some baking flours also have a lower protein content, which can contribute to a lighter-colored gravy, desirable in certain traditional recipes.
Moreover, if all-purpose flour isn’t readily available but baking flour is, using the latter provides a convenient alternative. Its availability in most households and its versatility in various recipes makes it an appealing option for quick meal fixes. When used properly—especially by creating a smooth paste with fat or water before mixing into hot liquids—baking flour can produce satisfyingly thick gravies that complement meats, mashed potatoes, or other side dishes.
What are the disadvantages of using baking flour for gravy?
One possible drawback of using baking flour for gravy is that some varieties are designed specifically for baked goods and may contain added leavening agents or other chemical additives. These ingredients can alter the taste or texture of the sauce, leading to an off-putting or grainy consistency. Also, certain baking flours may have lower gluten content, which can result in less effective thickening power compared to standard flour.
Furthermore, baking flour may behave unpredictably when heated, especially if not combined properly with fat or liquid. This can cause clumps or a weak thickening effect. If not cooked long enough, it might leave behind a starchy or chalky flavor. Thus, it’s important to follow proper techniques—like making a roux or slurry—when using baking flour for gravy to ensure a smooth, lump-free result with a clean taste and satisfying viscosity.
Are there better alternatives to baking flour for thickening gravy?
Yes, there are several alternatives that may be more effective or traditional for thickening gravy. All-purpose flour is the most common and reliable option, as it has the right balance of starch and gluten for consistent thickening. Cornstarch is another popular substitute, especially for gluten-free gravy, and it creates a glossy finish with a more translucent color. However, cornstarch must be mixed with cold water before adding to hot liquids to prevent clumping.
Another option is arrowroot powder, known for its neutral flavor and ability to thicken quickly, though it can be more expensive and less commonly found. For a richer, more rustic gravy, many cooks use a small amount of mashed potatoes or even bread flour, which thickens well but may alter the flavor slightly. If you are not in a rush and want precise results, experimenting with different thickeners can help you find the ideal choice for your taste and dietary needs.