Gluten-free gravy is a must-have part of many holiday meals. This easy recipe makes a flour-thickened gravy that’s deeply flavorful and a snap to make. You only need three ingredients and about 10 minutes to make a batch.
Gravy is one of the best parts of Thanksgiving. The rich, savory flavor enhances everything it touches—from turkey to mashed potatoes to gluten-free stuffing.
And making a gluten-free gravy is surprisingly easy. Here’s everything you need to know to make perfect gravy every time.
Ingredients.
Essential Ingredients
You only need a few ingredients to make this gluten-free gravy.
- Broth. Turkey, chicken, beef, or vegetable broth (or stock) is the base of the gravy. I prefer to use a low sodium options so the finished gravy isn’t too salty.
- Fat. Butter, olive oil, or chicken/turkey fat all make tasty gravy. Use whichever one you prefer.
- Gluten-free flour. This is a flour-thickened gluten-free gravy. You start the recipe by making a roux－a mixture of fat and flour. My favorite flour to use for gravy is sweet rice flour. It makes a creamy gravy.
- Seasonings. Always season your gravy to taste after you make it. Start with salt and pepper. You can also add garlic powder, onion powder, dried thyme, or sage for added flavor.
Optional Ingredients
- Pan drippings. If you’re lucky and have some pan drippings from a roast turkey or chicken, use them. First, strain them to remove excess fat and then stir them into the gravy after it thicken.
- Gluten-free soy sauce or Worcestershire sauce. A little soy sauce or Worcestershire adds depth and umami.
How to Make Gluten-Free Gravy.
Let’s take a look at the steps needed to make gluten-free gravy. By the way, for this recipe, you’ll need a medium saucepan and a whisk.
Step One: Make the Roux.
In a saucepan, melt the butter or heat the olive oil over medium heat. Add the gluten-free flour. Whisk constantly to form a smooth paste. At first, the mixture will look thick and almost dry. As it cooks, it loosens a bit and looks like a thick paste. Cook until the roux is light golden brown. This takes about three minutes.
Step Two: Add the Broth.
Slowly whisk in the warm broth. If you add it too fast, the roux can clump, making for a lumpy gravy.
Bring the gravy to a boil and then reduce the heat to low. Keep whisking until the gravy thickens. If it becomes too thick, add a bit more broth.
Step Three: Season to Taste.
Season the gravy with salt and pepper after its simmered. Add any other seasonings, like soy sauce, garlic powder, or herbs now.
As gravy simmers, it concentrates a bit. It’s fine to use less salt than you think it needs and then salt to taste right before serving.
How to Make Gluten-Free Gravy in Advance.
There’s no need to wait until Thanksgiving day to make it. You can make gravy up to four days in advance.
Prepare the gravy as directed. Cool and store it in a covered container in the refrigerator. Right before serving, warm the gravy and add, if you’d like, add pan drippings.
Tips for Storing and Reheating.
Store leftover gravy in an airtight container. Refrigerate for up to four days.
To reheat: place the gravy in a small saucepan and heat over low heat. Stir occasionally as it heats.
How to Make Gluten-Free Gravy
Gluten-Free Gravy is easy to make. This recipe only requires three simple ingredients. The gravy is perfect for Thanksgiving or any meal!
Ingredients
- 3 tablespoons unsalted butter or olive oil (1½ ounces; 42 grams)
- 3 tablespoons sweet rice flour or white rice flour (¾ ounce; 21 grams)
- 2 cups warm turkey, chicken, beef, or vegetable broth see note (16 ounces; 453 grams)
- salt and freshly ground black pepper
Optional Ingredients
- 1 teaspoon gluten-free soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion power
- ½ teaspoon dried thyme
Instructions
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In a small pot, melt the butter over medium-high heat. Or heat the oil until it shimmers but doesn't smoke.
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Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes.
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In a slow and steady stream, whisk in warm stock. Cook, whisking constantly, until gravy thickens and begins to bubble. Reduce heat. Simmer for 10 minutes.
Add optional seasonings if using. Season with salt and pepper to taste.
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Serve warm. Store leftover gravy in the refrigerator for up to four days.
Recipe Notes
Broth Note
Low-sodium gluten-free turkey, chicken, or beef stock is recommended.
Pan Drippings
If you have pan drippings, you can add them to the gravy after it’s thickened. Strain the pan drippings to remove excess fat from roasting. Then whisk the drippings into the gravy for added flavor. Don’t use pan drippings if they’re burnt.
Jennifer says
Turned out great! Doubled the recipe which worked well with 4 c. of stock. Seasoned with onion powder, garlic salt, crushed garlic, and pepper. Thank you for the recipe!
Elizabeth says
Yay!
Melissa says
Turned out great! I didnt have enough drippings so I used chicken broth for half. Yum!
Elizabeth says
Yay!
Samantha Johnston says
Quick comment. I didn’t have the images in front of me when I just prepares – just the printed recipe. When you melt the butter and add the flour, it really doesn’t form a paste even after a few minutes. Because of this, I added more flour thinking I made a mistake! It wasn’t until I started adding the broth that it thickened up tremendously – so I added too much flour and it’s very thick!! That said, I plan to add pan drippings when I cook the turkey so hopefully that will thin it out. Tastes good though and the texture is very smooth. Side note – sweet rice flour not too easy to find in normal grocery or While Foods. Ordered Mochiko from Amazon.
Strollfoodie says
As I glanced on making gluten-free gravy, it was easy to make when using some turkey stock with equal parts of brown rice flour and olive oil. But we did added these spices to have a better tasting gravy, we added 2 teaspoons of each -garlic and onion powder. 1 Tablespoon of fresh thyme, chopped. Salt and pepper to taste. It will develop the flavors after the gravy has been cooked and cools down. Yummy!!!
Jody Richter says
Great recipe, used white rice flour. Thank you
Clare says
BEST gluten-free gravy EVER. Thank you! The recipe will save Thanksgiving. I did a trail run this weekend because last year’s gravy was an abomination!
Ashley says
Best gluten-free gravy I’ve ever made! Thank you!
Karin says
This is a fantastic recipe! I have to cook for family members that are GF, soy free, dairy free, and never made a GF gravy. I found your recipe and was intrigued by the sweet rice flour. Thanks to your info, found it on Amazon, worth every penny for these results and to be able to give my loved ones gravy they can eat! It is the best gravy I have ever eaten and super easy to make! Thank you!! I did use chicken stock because we didn’t have turkey.
Jennifer says
I made this with smoked ham drippings. There’s so much liquid to work with. Soooooo flavorful and delicious! I’ve never made such delicious gluten free dressing! My husband had “normal” gravy and he was jealous of mine. 🙂 Thank you for this recipe.
Elizabeth says
That sounds SO GOOD! Happy Thanksgiving!
Barbara Bolden says
Love it love it! Just made a shrimp stir fry and needed a sauce/ gravy To put together with rice. I am in heaven right about now! Came out better than I expected. Thank heaven. There is a God!
Sally Jones says
Have you ever tried Tapioca flour added to stock, mixed well, them poured into the fat in the roasting tin and heated until thick and smooth. so easy
Elizabeth says
Yes! I like starch-thickened gravies. They’re great and so easy! For Thanksgiving, I prefer a roux gravy because I like the flavor a bit more.
Cassandra says
WOW!!! First time I have successfully made gravy from scratch….LOL!! I couldn’t do it with regular flour before I had to go GF. THANK YOU SO MUCH!!! We had a decent Thanksgiving because of this recipe.
Brittany says
Looking up last minute GF Gravy recipes for Thanksgiving 20min before dinner is served, you know, no big deal! Decided to try this one but I didn’t have sweet rice flour. Ended up using regular GF flour because that’s all I had. Surprisingly turned out perfect! Even my non-gluten free family loved it! So smooth and great flavor.
Arlete says
Thank you so much for this recipe. This was my first time making it from scratch and I was a little insecure until I tried it out and my family eat it. Success! Will be making it always for holidays. Thank you so much.
Christina says
Came out great, thanks! My Hubby ( who does not cook) has gone gluten free on me? I’ll look for more yumminess from you.
Monica says
Hi!
Did as you said got the roux to a slight tan but when all is said and done it’s slightly gritty. Any advice. Taste etc is good. Can I do something? Thanks my turkey gravy last month was gorgeous.
Elizabeth says
Ohhh…good question. If it’s gritty, that’s how the flour was milled. They tend to vary a lot from brand to brand. It might get a little better overnight. If you are planning on making another batch, I’d try a different flour.
Wish I had an easier answer for you!
Angela Underhill says
Can this be successfully frozen and reheated?
Elizabeth says
If you use sweet rice flour, yes. If you use a gluten-free flour that contains a starch, no. Those tend to get watery when thawed.
James Blandford says
THYME is the seasoning I was looking for… We’re deep frying 9+ birds, so I’ll use necks/giblets in chicken/turkey stock for base, bacon drippings, onion, garlic, celery & thicken w/corn starch and run with it!
I’m confident this’ll work well!
Happy Thanksgiving !!!!!!!
Jim B. (Poppy)