Fresh Milled Flour Brown Gravy

Making gravy with freshly milled flour is easier than you might think! This Fresh Milled Flour Brown Gravy is super easy to make, and you don’t even need pan drippings!

It’s perfect for pouring over mashed potatoes, turkey, chicken, or just about anything that needs a little gravy!

Are you looking for more Freshly Milled Flour Recipes? Try my FMF Dinner Rolls, FMF Cheddar Garlic Biscuits, or Fresh Milled Flour Stove Top Stuffing.

This gravy is perfect for a weeknight dinner when you want something quick and easy to serve over mashed potatoes or chicken. It’s also a great option for Thanksgiving dinner! Just swap the chicken broth for turkey broth, and you’ll have homemade turkey gravy without needing any drippings!

Recipe Ingredients:

You’ll need the following ingredients to make this Fresh Milled Flour Brown Gravy Recipe:

• Flour
• Unsalted Butter
• Chicken broth
• Onion powder
• Garlic powder
• Rubbed sage
• Dried thyme
• Black pepper
• Salt

Ingredient Notes:

• Flour: I used soft white wheat flour because it has a milder flavor and works well for thickening gravy.
• Broth: Use chicken broth for everyday meals or turkey broth for Thanksgiving! Since the broth provides most of the flavor, use one you enjoy.
• Sage: I use rubbed sage rather than ground sage. Ground sage is more concentrated, so you’ll need less if substituting.
• Salt: The amount of salt you’ll need depends on the broth you’re using. some are saltier than others. Always taste the gravy before adding it.

How to Make Fresh Milled Flour Brown Gravy:

Grab the full recipe card with exact ingredient amounts below

Step 1: Melt the butter in a medium saucepan over medium heat. Whisk in the freshly milled soft white wheat flour until smooth.

Step 2: Cook for 2 to 3 minutes, whisking frequently, until the flour smells lightly toasted but hasn’t become dark.

Step 3: Slowly add the broth, whisking constantly to keep the gravy smooth.

Step 4: Stir in the onion powder, garlic powder, sage, thyme, and black pepper. Bring to a full boil, then reduce the heat to a simmer. Cook for 5 to 8 minutes, whisking occasionally, until thickened.

Step 5: Taste before adding salt since the amount needed will depend on the broth. Add salt as needed. If the gravy becomes too thick, whisk in a little additional broth until it reaches the consistency you like.

NOTE: The flour measurement is for the flour after the wheat berries have been milled. You can use freshly milled flour straight from the mill for this recipe. Since the flour is cooked in butter to make a roux, there’s not need to cool it first.

Storage and Reheating:

Storage: Store leftover gravy in the refrigerator in an airtight container. It can be kept for up to 3-4 days.

Reheating: Warm the gravy in a saucepan over medium-low heat, whisking occasionally. Add a little broth if needed to thin it.

Freezing: Freeze the gravy in an airtight, freezer safe container for up to 3 months. However; since it’s so quick and easy to make, I highly recommend making it fresh for the best flavor and texture.

Additions and Substitutions:

• Beef Broth: Swap the chicken broth for beef broth for a richer, beef flavored brown gravy.
• Turkey broth: Perfect for Thanksgiving dinner without needing turkey drippings!
• Worcestershire sauce: Add 1/2 to 1 teaspoon for a deeper savory flavor, especially when using beef broth.
• Fresh herbs: Substitute fresh thyme for dried thyme, using about three times as much.
• Pan drippings: Replace some of the broth with strained pan drippings for extra flavor. Adjust the salt as needed.

FAQs about this brown gravy from scratch:

Can I really make brown gravy without drippings?

Absolutely! This recipe uses chicken or turkey broth instead of pan drippings, so you can make it whenever you want!

Can I use hard white wheat flour instead?

Yes! You can use hard white wheat to make the gravy, but I prefer soft white wheat for it’s milder flavor. The texture may be slightly different, so adjust the broth as needed.

Can I use All-purpose flour instead of freshly milled flour?

Of course! If you don’t have freshly milled flour, regular all-purpose flour works just fine. I’d start with 1/3 cup since all-purpose flour doesn’t absorb liquid quite the same way as fresh milled flour. You can always add a little more if your gravy needs thickening.

Why is my gravy lumpy?

Lumps can happen when broth is added too quickly. Add the broth gradually while whicking constantly. If you still end up with lumps, you can pour the gravy through a fine-mesh strainer.

What can I serve with this brown gravy with fresh milled flour?

My Sour Cream Mashed Potatoes are one of my most favorite things to serve with this brown gravy from scratch! It’s also delicious with pan seared chicken, turkey roast, Dutch Oven Pot Roast or meatloaf.

For Thanksgiving, serve it alongside your favorite holiday sides.

Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Handheld Bites eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!

Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!

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