Gluten-Free Gravy is a snap to make! You only need three ingredients and a few minutes. The reward is rich, flavorful gravy that’s right at home on a Thanksgiving table.
Around this time of the year, my inbox fills with emails asking, “Elizabeth, how do I make gravy?” Thankfully, gluten-free gravy is really easy to make. As with wheat-based gravy, I like to thicken my gravy with a roux (a cooked combination of fat and sweet rice flour) rather than a gluten-free starch, like cornstarch. While there’s nothing wrong with a starch-thickened gravy, I find the flavor and texture of a flour-based starch preferable.
Here’s how to make gluten-free gravy:
- Combine pan drippings, fat and sweet rice flour.
- Cook until golden brown.
- Add stock (homemade or store bought is fine!)
- Bring to a boil.
- Season.
- That’s it!
Step One: Grab Some Fat
Pick a fat! Roux is traditionally made with clarified butter (ghee). However, I rarely have this around the house. So I just use butter. Or, if I’m cooking for a dairy-free friend, I grab the olive oil. Both work!
Step Two: Grab Some Flour
A roux is made with an equal part fat and flour. I think sweet rice flour makes the best gluten-free gravy and that whole grain gluten-free flours make the worst. Sweet rice flour swells, giving us a smooth gravy. Whole-grain flours, since they still have their bran present, don’t seem to swell as much. And I find the flavor of the flour competes with the flavor of the gravy. If you can’t find sweet rice flour, use white rice flour.
Step Three: Cook the Fat/Flour Mixture
Place the butter (or oil) into a medium pan. Heat it until the butter melts or the oil becomes hot, but not smoking. Add the flour to the melted butter/hot oil. It turns into a paste right away! Here’s where the magic happens! You want to cook the flour mixture. This adds flavor to your gravy and gets rid of the raw flour taste.
As you cook, about three to five minutes, look for the fat/flour to darken slightly. As you cook it, the fat/flour thins out a bit. This is normal.
Step Four: Add the Stock
In a slow and steady steam, pour your stock into the pot. At first, your roux will turn into a paste. Keep pouring in the stock and keep whisking! After you add all the stock, cook until the gravy bubbles and thickens.
Step Five: Flavor to Taste
Adjust the flavors. Taste the gravy and add salt, pepper and any herbs or spices you enjoy! That’s it!
Step Six: Pour It On Everything
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
- 2 1/2 tablespoons unsalted butter (1.25 ounces; 35 grams)
- 2 1/2 tablespoons sweet rice flour (2/3 ounce; 18 grams)
- 1 1/2-2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock or skimmed pan drippings
- Kosher salt and freshly ground black pepper
Instructions
-
In a small pot, melt the butter over medium-high heat. Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes.
-
In a slow and steady stream, whisk in about 1 1/2 cups stock. Cook, whisking constantly, until gravy thickens and begins to bubble. Adjust thickness with more stock if desired. Season to taste. Serve.
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!