Easy Gluten Free Gravy Recipe (No Drippings Necessary!)

Learn how to make gluten free gravy with this easy and adaptable recipe! Choose between making with or without drippings, gluten free flour or cornstarch, and simple swaps to make turkey, brown, or even white country gravy!

best recipe for gluten free gravy

Whether you are enjoying a festive gluten-free Thanksgiving dinner or looking for a rich sauce to drizzle on mashed potatoes, many gluten free dinners would not be complete without classic gravy.

Gluten free gravy comes together in five minutes, may be made with or without pan drippings and using gluten-free flour or cornstarch. Plus, easy tips are included to make a gravy not only with delicious taste, but a smooth sauce with no lumps!

Enjoy poured over gluten-free biscuits, beef, gluten-free chicken, or to serve on potatoes. Decide between turkey, beef, or white gravy to pair with many comforting meals found here or in my gluten free cookbook!

Ingredient Notes

While only three basic ingredients are required, there is a lot of flexibility within this gluten-free gravy recipe. See below for suggested ingredient substitutions and modifications, depending on what you will be serving with it.

• Butter and/or Pan Drippings – To thicken gravy, a roux is generally made with fat and flour. You will need a total of 4 tablespoons of fat, which may come from all pan juices or a combination or butter and drippings. If the drippings are from leaner meat, such as turkey breast, I recommend adding some butter for a richer flavor.
• Broth – The type of broth used depends on what kind of gravy you are serving. Chicken or turkey broth makes a sauce to serve with poultry, while beef broth or stock makes a brown or mushroom gravy. See “Gluten-free Broth Options” for safe gluten-free brands to buy.
• Gluten free flour blend or cornstarch – The amount of gluten-free flour or cornstarch remains the same, but since cornstarch has more thickening power, the amount of liquid will increase. I have not tested the recipe with arrowroot, white rice flour, or other starches.
• Seasoning – Add salt and pepper after the sauce has thickened. The amount needed will depend on the seasoning from the broth and meat or turkey drippings. For a flavor boost, add 1/4 tsp onion powder or poultry seasoning to white, chicken or turkey gravy, or 1/2-1 teaspoon gluten-free Worcestershire sauce to brown gravy.

how to make gluten free gravy

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. If using pan drippings, strain first for a smooth, silky sauce. You will need 4 tablespoons total pan juices. Without drippings, melt the butter in a small pot over medium heat.
2. To make gravy without lumps, first whisk together the flour or cornstarch with 1/2 cup broth. Whisk into the butter / dripping mixture until a thick paste forms.
3. Pour in an additional 1 cup broth in a steady stream, whisking continuously. The mixture will gradually smooth out and loosen. Whisk vigorously until smooth.
4. Gradually add the remaining broth over medium-low heat until the gravy starts to bubble and the desired thickness is reached. To thin the gravy, add additional stock.
5. Lastly, season to taste. Start with 1/4 tsp salt or sea salt and 1/8 tsp black pepper, and add more as needed.

thickening with gluten free flour vs cornstarch

You may decide between thickening gravy with gluten-free flour or cornstarch. However, cornstarch has more thickening power. To compensate for this, add more liquid to make a recipe for gluten-free gravy with cornstarch.

Gravy made with gluten-free flour holds up better when reheating leftovers or making ahead of time. Cornstarch has a tendency to “break,” meaning the gravy becomes thin again upon reheating.

You will have to add additional cornstarch mixed with water (known as a “slurry”) to thicken again upon reheating.

turkey gravy

To make gluten-free turkey gravy to serve with a Thanksgiving meal, use turkey broth or stock. If you cannot find it, make your own turkey broth or substitute chicken stock or broth.

brown gravy

To make gluten free beef gravy for roasts, gluten free meatloaf, or gluten-free hamburger steaks, use beef stock or broth. If you do not have drippings to flavor the sauce, garlic powder, onion powder, beef bouillon granules, or Worcestershire sauce enhances the taste. Read labels carefully to make sure the additions are gluten-free.

white gravy

Gluten-free white gravy, also known as country gravy, may be used to top chicken fried steak, gluten free biscuits, or gluten free breaded pork.

You may use the recipe as written, using milk or whole milk instead of broth for the liquid. Otherwise follow the recipe for gluten free sausage gravy, omitting the sausage and adding 4 tablespoons butter.

gluten free broth options

Broth may have sneaky ingredients added and not be safe for a gluten-free diet, so it’s important to read labels carefully. Some suspect ingredients are yeast extract, natural flavors, wheat, or barley malt.

Swanson brand broth and stock are clearly labeled and verified to be safe. College Inn also has a variety of gluten-free broths to choose from. Imagine, Kitchen Basics, and Pacific Foods are also safe to consume.

Private label brands, such as Walmart’s Great Value, Kroger, and Target are more ambiguous with “may contain gluten” on the label, although no gluten ingredients are listed. However, Aldi’s Simply Nature organic brand and Chef’s Cupboard clearly labels theirs as gluten-free.

make ahead, reheating, and freezer tips

Store leftovers in an airtight container up to 3 days in the refrigerator. To make ahead of time, be sure the gravy has completely cooled before storing.

To reheat, place in a small saucepan and whisk over medium-low heat until hot. If the gravy is thinner upon reheating, you may want to whisk together a tablespoon of gluten free flour or cornstarch with some liquid, whisking in while reheating.

Gravy may also be frozen for longer storage, up to 3 months. Transfer to a freezer ziplock bag and freeze laying flat. Thaw overnight in the refrigerator before reheating gently on the stovetop.

expert tips to remember

• I don’t recommend making this directly in a roasting pan because it’s too big of surface to whisk and prevent lumps. For best results, use a small saucepan.
• For lump-free gravy, blend the flour or cornstarch with broth, then add to the pan. Also, vigorously whisk until smooth before adding additional liquid.
• Did you accidentally make lumpy gravy? No worries! Blend until smooth in a blender or use an immersion blender.
• If the gravy needs more flavor, add a pat of butter, a splash of heavy cream, more salt, pepper, or season with onion powder, poultry seasoning, or gluten-free Worcestershire sauce.
• For dairy-free gravy, use vegan butter, ghee, or all pan drippings.
• When choosing a broth, carefully read labels or choose one of the safe brands listed under “Gluten Free Broths.”

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