View Full Version : Flour Clumps when I make gravy.

Nov 13, 2007, 09:13 PM
I make a lot of homemade gravy. But when I add flour to it, it clumps up. I find myself trying to smush all the little clumps of flour. Am I doing something wrong?

Nov 13, 2007, 09:31 PM
Did you sift the flour first?

If you dump it in at once, it'll clump too.

Put it in slowly and whisk the whole time to avoid clumps.

Nov 13, 2007, 09:40 PM
No I never sift flour... why do you do that? I just add a little at a time and constantly stir while I'm adding...

Nov 13, 2007, 09:42 PM
I sift flour to eliminate the clumps of flour that just happen in the bag.

Nov 13, 2007, 10:08 PM
Use a regular spoon to add it to the pan, sprinkling it in and whisking the whole time. If you dump a spoonful in all at once, it is more likely to clump. The whisking is also important - quickly and firmly, but most importantly - continuously!

Nov 13, 2007, 10:39 PM

Nov 13, 2007, 10:41 PM
Thanks to you all for your help! Charlotte, I tried to rate your answer by saying thanks, but it said I needed to spread some reputation before I could do that... whatever that means... but anyway... thanks to you two!!

Nov 13, 2007, 10:44 PM
XD that's okay. Good luck making your gravy!

Nov 13, 2007, 11:27 PM
If you dump it in all at once you get clumps try mixing you flour with your liquid and disolving the flour first

Nov 14, 2007, 12:43 AM
Isn't there something about doing this also in cold water before it is heated? Or, is that more having to do with the pre-packaged gravies?

Nov 14, 2007, 07:35 AM
The real key is to add the flour in slowly and use the "right tools" a metal whisk, this will always breaks up the flour bits.

Nov 14, 2007, 04:09 PM
ttara81 agrees: someone else told me that too, but I don't know which temp to use... they just said it may have something to do with the temp of the water... hmmmm...

I was just told that the water needed to be cold when putting in the ingredients into the water for the gravy. It did seem to help, though. Before that, I had been heating the water first before putting in the ingredients.

Nov 14, 2007, 04:55 PM
Clough, I, too have been heating the ingredients up... thanks for the info!! My gravy should be off the hook next time since I've got all these helpful tips!. don't you want some?. lol...

Nov 14, 2007, 05:04 PM
Okay this is what I do and it works WONDERS!!

I take a little cold water, usually about a cup, and put it in a jar, put the amount of flour needed into the cold water, put the top on the jar and shake shake shake, then you can pour it slowly into the remaining ingredients and voilą beautiful gravy!!

Nov 14, 2007, 05:42 PM
WOW J_9... why didn't I think of that?. gravy on Thanksgiving will be a success!! Thanks so much you!!

Nov 14, 2007, 09:01 PM
The only negative thing I can think about, concerning mixing the cold water with the flour, is that you would miss out on making a great roux. But if that is not a concern, then for practical purposes, the other suggestions work great. I use cornstarch and cold water to make gravy, since I cannot use wheat flour.

Nov 14, 2007, 09:45 PM
When you use cornstarch, how do you know how much to put in? I'm a great one for "clumping" up the gravy because I have used way too much cornstarch!

Nov 15, 2007, 06:21 AM
I use the cornstarch in the cold water to premix, then add to the pan. I start with two tablespoons of cornstarch with the cold water, adding broth gradually so it does not get clumped up or too runny. Still gets a good pan flavor. Sometimes I just make some broth, about 2 cups, heat that, then take the cornstarch/cold water mix and whisk in until smooth.

Nov 23, 2007, 10:29 AM
I take a little cold water, usually about a cup, and put it in a jar, put the amount of flour needed into the cold water, put the top on the jar and shake shake shake, then you can pour it slowly into the remaining ingredients and voila beautiful gravy!!!

I just wanted to touch base will you since I made some awesome gravy yesterday for the Thanksgiving dinner. I used J_9's suggestion and put my water and flour in a jar and shook it up really good... then I added it to the broth and giblets in the pan... and I had wonderful results!! The gravy did not clump at all, since that issue was resolved by shaking the jar... and I only used a spoon to stir the gravy while cooking... I don't think the wire whisk was necessary... oh the gravy was sooo good and I didn't have to stand there trying to smoosh all the little clumps of flour... this method was so effortless!!

Thanks to you all for your suggestions!! :D ;) ;) :D

Nov 23, 2007, 10:33 AM
Glad to hear my suggestion worked. It was just a nifty little tidbit passed down to me from my grandmother many moons ago. This was what she did some 60 years ago and I have carried the tradition.

It's just easy. Don't need any brain power for this one, LOL.

Dec 25, 2007, 04:59 AM
Best way is to make a roux which is mixing the flour very well with butter so that you have a paste. This way it doesn't clump, or you can use corn starch mixed with a little water. Both ways will give you creamy smooth gravy. I use a good wisk while adding either.

Dec 25, 2007, 09:30 PM
I agree with Tickle. I make a paste and keep adding broth until it is thin. Then I gradually add it to the hot broth stirring the whole time. I also use cornstarch or Wondra rather than flour.
When I add it to cold broth it tends to lump.

Jan 22, 2008, 02:37 PM
I take my flour and mix it with milk or water(depending on the type of gravy) and whisk it until it is smooth then I bring the meat broth to a boil and whisk in the flour mixture, it thickens while it boils. This also works using corn starch.

Jan 28, 2008, 02:12 AM
What I usually do is put some of the juices into a large coffee cup and add flour a bit at a time and whisk with a fork until all lumps are gone. It's easier to get the lumps out of a small ammt, and then you can pour the whole thing back into the juices, and let it do it's thing.

Or you can do it the opposite way. Make a rue with equal parts butter and flour and let it cook down for a few minutes to get the floury taste out (stirring constantly) and then add your juices to the rue. That way there are never any lumps at all.