Traditional gravy is made with wheat flour, so it’s something to avoid if you follow a gluten free lifestyle.
The good news is that you can make the best gravy to serve on Thanksgiving Day or any time of the year that’s not only gluten free, but delicious too!
All you need are a few simple ingredients like turkey drippings or turkey stock, butter, your favorite gluten free flour blend and seasonings to make a gravy so flavorful no one will know it’s gluten free.
- By the Numbers: How to Make Gluten Free Gravy
- Tips for Making the Best Gluten-Free Gravy
- More Gluten Free Recipes You’ll Love
- Easy Gluten-Free Gravy Recipe
- Salted Butter
- ½ cup salted butter
- ½ cup gluten free flour blend – or corn starch
- 4 cups turkey stock – or turkey drippings or chicken stock
- 1 sprig fresh rosemary
- Sea salt – to taste
- Black pepper – to taste
- Measuring cups
- Wooden spoon
- Gravy boat
By the Numbers: How to Make Gluten Free Gravy
Step 1: Gather Your Ingredients.
Start by getting all of your gluten free gravy ingredients together. This is a recipe that comes together quickly, so you want to have everything handy.
Step 2: Make a Roux.
Next, you need to make a roux. Start by heating ¼ cup of salted butter in a small saucepan over medium low heat, stirring it to help it melt more evenly. After it has completely melted, whisk ¼ cup of a gluten free flour blend like Cup4Cup or Bob’s Red Mill into the melted butter until it’s nice and smooth. You need to do this first or you’ll end up with lumpy gravy not smooth gravy.
Step 3: Whisk in Stock.
After the butter and flour mixture is nice and smooth, quickly whisk in about ½ cup of stock or pan drippings at a time. Keep pouring a small amount into the pan in a steady stream until you’ve added all 4 cups and everything is smooth and well combined.
Once the gravy mixture is smooth, you can turn the heat down to low. You want to have the gravy at a gentle simmer while you whisk constantly. Don’t stop whisking or the gravy will scorch to the bottom of the pan. Keep whisking until the gravy has thickened.
Step 4: Infuse with Rosemary.
After you’re happy with the consistency of the gravy, add sea salt and freshly ground pepper to taste. Remove the whisk from the pan and add one spring of rosemary to the pan.
Use a wooden spoon to press the rosemary down into the warm gravy and cook over low for 2-3 minutes, stirring very gently with a wooden spoon (not the whisk or you’ll break up the rosemary). Remove your saucepan from the heat and allow the rosemary to infuse into cooked gluten free gravy for around 10 minutes.
Step 5: Transfer to Gravy Boat.
Remove the rosemary from the pan and discard. Then you can pour the warm gravy from the pan into a large gravy boat for serving.
Tips for Making the Best Gluten-Free Gravy
1. How much gravy per person?
Gravy is always one of the first things to go at any meal, including Thanksgiving dinner. While most experts say you want to make ¼ to ⅓ cup per person, I suggest upping that amount to ½ cup per person.
My gluten free gravy recipe makes about 3 cups, or enough for 6 people. You can double or triple this recipe for larger groups.
2. What types of stock or drippings to use?
One of my favorite things about this recipe is that you can use any type of drippings, stock or broth to make it!
- Chicken stock can be used to make chicken gravy to serve with mashed potatoes, rice and more.
- Turkey broth or pan drippings can be used to make gluten-free turkey gravy for your Thanksgiving turkey or turkey roasts.
- Beef stock can be used to make beef gravy to serve over roast beef or with biscuits and gravy.
- Vegetable broth can be used to make vegetarian gravy to serve over a variety of dishes.
3. Best way to prepare pan drippings to make gravy?
Making gluten free turkey gravy with drippings from your roasting pan is super easy:
- Pour pan juices from the bottom of the pan into a large glass mixing cup or fat separator.
- Allow the juices rest for 10-15 minutes so the fat has time to float to the top.
- Skim the excess fat off the top of the drippings.
- Discard the fat and use the remaining drippings to make your homemade gravy.
4. Which flours and starches work best?
You can use any gluten-free flour blend or gluten-free starch such as sweet rice flour, white rice flour, arrowroot powder, cornstarch or tapioca starch to make gravy. I typically use Cup4Cup or Bob’s Red Mill 1 to 1 gluten free flour blends.
5. How to make dairy free gravy?
A large portion of this recipe is butter, and that’s what gives it such a rich, creamy flavor. However, you can use vegan butter, olive oil or refined coconut oil (the type that doesn’t smell like coconut) to make dairy free gravy using the same method as outlined in the recipe card.
You’ll also want to double check that the gluten free flour blend you’ve chosen does not include dairy (for example: Cup4Cup contains milk powder).
6. Other Thanksgiving recipes.
If you’re looking for more delicious gluten free recipes for Thanksgiving, here are some of my favorites:
- Instant Pot Mashed Potatoes
- Cranberry Sauce
- Oven Roasted Turkey Breast
- Gluten Free Stuffing
- Brussels Sprouts with Bacon
- Buttermilk Pie
7. What to do with leftover gravy?
According to the USDA, leftover gravy is good for 3-4 days when stored in an airtight container in the fridge. So be sure not to make more than you can use up in that timeframe.
If you end up making too much, the USDA also says that you can freeze gravy for 4-6 months in freezer-safe containers.
Pin this post to your Gluten Free or Thanksgiving boards.
More Gluten Free Recipes You’ll Love
Easy Gluten-Free Gravy Recipe
- Measuring cups
- Wooden spoon
- Gravy boat
- Heat butter in a saucepan over medium-low heat. Once it’s fully melted, quickly whisk the gluten free flour blend into the melted butter until smooth.
- Whisk in stock or drippings, pouring about ½ cup in at a time, and keep whisking until smooth. Turn heat down to low so the gravy comes to a gentle simmer, and whisk the entire time until it’s thickened.
- Add salt and pepper to taste, then immerse one sprig of fresh rosemary into the gravy. Stir gently with a spoon, heating for 2-3 minutes. Turn off heat and let the rosemary infuse into cooked gravy for 10 minutes.
- Discard rosemary, then transfer warm gravy to gravy boat for serving.