Gluten Free Gravy Recipe (No Drippings, Best Thickener)

Learn how to make gluten free gravy with this easy and adaptable recipe! Choose between making with or without drippings, discover the best gluten-free thickener to use for gravy, and simple swaps to make turkey, brown, or even white country gravy! Serve with extraordinarily fluffy gluten-free mashed potatoes for the perfect meal!

Prep Time 0

Cook Time 5

Total Time 5

Servings

Author Melissa Erdelac

Ingredients

4 tablespoons butter, pan drippings, or combination of both
¼ cup sweet rice flour highly recommended, can sub GF all purpose flour
2-3 cups gluten-free broth or stock, turkey, chicken, or beef
¼-½ teaspoon salt
⅛-¼ teaspoon pepper
optional seasonings: ¼ tsp onion powder, ¼ tsp poultry seasoning, ½-1 teaspoon gluten-free Worcestershire sauce

Instructions

Whisk together the sweet rice flour (or GF flour) with 1/2 cup broth until smooth. Set aside.
¼ cup sweet rice flour
If using pan drippings, strain first for a smooth sauce. Melt the butter or heat the drippings in a small pot over medium heat. Whisk in the rice flour / broth mixture until a thick paste forms.
4 tablespoons butter, pan drippings, or combination of both
Pour in an additional 1 cup broth in a steady stream, whisking continuously (I highly recommend using a flat whisk to prevent lumps) and vigorously. The mixture will gradually smooth out and loosen. Whisk until smooth before adding additional broth.
Gradually add the remaining broth over medium-low heat until the gravy starts to bubble and the desired thickness is reached.
Stir in seasonings. Start with 1/4 tsp salt or sea salt and 1/8 tsp black pepper, and add more as needed. If desired, stir in additional optional seasonings. Serve immediately.

Notes

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. Alternatively, I have reheated in the microwave as well.

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, I highly recommend using a flat whisk because it incorporates all the thickener from the sides of the pan.
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.

Nutrition