Gluten Free Gravy Recipe that tastes like grandma’s classic and doesn’t take all day? I’ve got you. If you’ve ever stared at a pot of holiday potatoes and wished for a silky, savory gravy that won’t upset your stomach, this one’s for you. My gravy is smooth, quick, and made with pantry staples. No tricky steps. No complicated techniques. Just pure cozy comfort that you can master in minutes.
Gluten-Free Gravy Recipe
What You Need
- 2 cups chicken, turkey, or beef broth (low sodium is best)
- 2 tablespoons butter or ghee (use olive oil for dairy free)
- 2 tablespoons sweet rice flour or cornstarch
- Salt and pepper to taste
- Optional: 1 to 2 teaspoons tamari or coconut aminos for depth
- Optional: 1 teaspoon onion powder or garlic powder
- Optional: pan drippings from your roast
Directions
- Warm the fat. In a medium saucepan over medium heat, melt the butter or warm the oil until shimmering.
- Whisk in thickener. Sprinkle in the sweet rice flour and whisk for 30 to 60 seconds to form a smooth paste. If using cornstarch, skip this and make a slurry in step 3.
- Add liquid. Slowly pour in the broth while whisking. If using cornstarch, whisk 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl, then drizzle into the simmering broth. Keep whisking to avoid lumps.
- Season and simmer. Add a pinch of salt and a few grinds of pepper. Simmer 2 to 4 minutes, stirring, until thick and glossy. If you’re using pan drippings, whisk them in now and let the gravy bubble gently for another minute.
- Taste and adjust. Add tamari for savory depth, or a tiny splash of vinegar for brightness. If it’s too thick, whisk in a splash of broth. If it’s thin, simmer 1 to 2 more minutes.
Easy Swaps and Flavor Boosters
Use beef broth and a dab of tomato paste for a richer, steakhouse vibe. Chicken or turkey broth keeps it lighter. For dairy-free, olive oil works perfectly. A squeeze of lemon or a dash of apple cider vinegar wakes up the flavors. And if you want that Sunday roast taste, stir in a teaspoon of Dijon or a spoonful of roasted garlic. Keep it simple or dress it up. Your call.
Pro tip: If your gravy tastes flat, it usually needs salt or a touch of umami. A teaspoon of tamari or coconut aminos can be magic.
Tips and Suggestions
I’ve made this more times than I can count, and there are a few little tricks that make it foolproof. First, measure your thickener. Eyeballing is tempting, but a little too much can make the texture pasty. Second, keep the heat at a friendly simmer. Boiling can make cornstarch go oddly jelly-like. Third, add your seasonings toward the end so you can dial in the flavor.
Want a darker gravy? Let your butter brown lightly before adding the thickener. Want it lighter? Use a pale chicken broth and skip browning. If you love cozy gluten-free dishes, I’ve got a whole section of gluten-free recipes that pairs perfectly with this gravy.
Leftover gravy thickens as it cools. When reheating, splash in broth or water and whisk over low heat until silky again. And don’t stress about small lumps. A quick pass with a small mesh strainer saves the day.
“I made this on a busy weeknight and it tasted like a holiday dinner. No weird texture, no gummy mess, just smooth and savory. My family asked for seconds.”
How to Thicken Gravy Without Gluten
You’ve got options. My go-to is sweet rice flour, sometimes called glutinous rice flour. Despite the name, it’s gluten free and makes a silky, stable gravy that reheats well. Whisk it into hot fat to form a quick roux, then add broth. That’s the classic move.
Cornstarch is the next easiest. Make a simple slurry with equal parts cornstarch and cold water. Whisk it into simmering broth, then cook for 1 to 2 minutes to lose that starchy bite. Don’t boil hard, or it can get a little bouncy.
Arrowroot works too, especially if you avoid corn. Use it just like cornstarch with a slurry. Keep it on gentle heat, though, since arrowroot prefers a softer simmer.
If you want a no-starch route, try reduction. Simmer your broth with aromatics until it naturally thickens, then whisk in a small knob of butter or a splash of cream if you can tolerate dairy. Another sneaky option is blending in a spoonful of mashed potato or pureed roasted onion. Not traditional, but it’s tasty and naturally thick.
How to Use Pan Drippings
Pan drippings are liquid gold. After you roast turkey, chicken, or beef, let the pan rest for a few minutes. Spoon off most of the fat, leaving about 2 tablespoons in the pan. Set the pan over medium heat on the stovetop and splash in a bit of broth to loosen all those browned bits. Scrape with a wooden spoon to deglaze. Those browned bits carry deep, savory flavor.
From there, whisk in your thickener. If you’re using sweet rice flour, sprinkle it right into the warm fat and stir for about 30 seconds. If you’re using cornstarch or arrowroot, add your broth first, bring to a gentle simmer, then whisk in the slurry. Taste and adjust with salt and pepper. A drop of tamari and a pinch of thyme make it feel restaurant level.
Planning a comfort-food dinner around this gravy? Consider pairing it with this cozy gluten-free beef stroganoff or keep it casual with crispy potatoes. If brunch is your love language, a little gravy on the side of a gluten-free tater tot casserole is not a bad idea either.
Serving Suggestions
- Pour over roasted turkey or chicken with mashed potatoes. Keep it classic and cozy.
- Serve with meatloaf or pan-seared steak for a weeknight treat.
- Drizzle on garlic mashed cauliflower if you’re keeping things lighter.
- Make a simple open-faced sandwich with leftover roast and toast.
- For a holiday dessert pairing, try this tender gluten-free cinnamon roll breakfast the next morning.
- Need a sweet snack to round out the menu? These homemade gluten-free granola bars are easy to prep ahead.
Common Questions
Can I make this Gluten Free Gravy Recipe without pan drippings?
Yes. Use good-quality broth and add flavor boosters like tamari, a splash of wine, or roasted garlic. It still tastes amazing.
What’s the best thickener?
For the silkiest texture, I like sweet rice flour. For speed and convenience, cornstarch is great. Arrowroot works too if you avoid corn.
How do I fix lumpy gravy?
Whisk vigorously for a minute, then strain through a mesh sieve if needed. A quick blend with an immersion blender also works.
How long does it keep?
3 to 4 days in the fridge. Reheat gently and whisk in a splash of broth or water to loosen. You can freeze it for up to 3 months, but whisk well after thawing.
Can I make it dairy free?
Absolutely. Use olive oil or a dairy-free butter. The rest stays the same, and the flavor still shines.
The Best Cozy Finish to Any Plate
This Gluten Free Gravy Recipe is the kind of simple win that makes dinner feel special without extra stress. If you want a lightning-fast version for busy nights, check out this helpful five minute gluten-free gravy guide. Need another perspective or technique? The method from Mama Knows Gluten Free is also reliable and easy to follow. However you stir it, the goal is the same: a glossy, savory sauce that brings everyone back to the table for seconds. You’ve got this, and dinner’s about to get a lot more comforting.
Gluten Free Gravy
Ingredients
Gravy Base
- 2 cups chicken, turkey, or beef broth (low sodium is best) Good quality broth enhances the flavor.
- 2 tablespoons butter or ghee Use olive oil for a dairy-free version.
- 2 tablespoons sweet rice flour or cornstarch Sweet rice flour provides a silkier texture.
- to taste Salt and pepper Adjust seasoning as needed.
- 1 to 2 teaspoons tamari or coconut aminos Optional for added depth.
- 1 teaspoon onion powder or garlic powder Optional for extra flavor.
- to taste Pan drippings from your roast Optional for richness.
Instructions
Preparation
- In a medium saucepan over medium heat, melt the butter or warm the oil until shimmering.
- Sprinkle in the sweet rice flour and whisk for 30 to 60 seconds to form a smooth paste.
- Slowly pour in the broth while whisking. If using cornstarch, whisk it with cold water, then drizzle into the simmering broth.
- Add a pinch of salt and a few grinds of pepper. Simmer for 2 to 4 minutes, stirring until thick and glossy.
- If using pan drippings, whisk them in now and let the gravy bubble gently for another minute.
- Taste and adjust the flavor with tamari for depth or a splash of vinegar for brightness.
- If the gravy is too thick, whisk in a splash of broth, or if too thin, simmer for 1 to 2 more minutes.
