Good Gravy!!! This recipe for Five Minute Gluten-Free Gravy is a GAME-CHANGER. Everybody needs a good gluten-free gravy recipe, right? The easier it is, the better and this one is so easy it’s ready in no time.
I posted this gravy about 4 years ago and decided recently that it was time for some updated photos – so you can really see how easy and delicious this Gluten-Free Gravy is.
This is our go-to recipe for all things gravy.
It only requires a few ingredients, including broth – and you can switch up the broth you use in this Five Minute Gluten-Free Gravy to make it work for the meal you are serving. Also, this recipe is fail proof (as long as you keep stirring while it cooks and thickens).
This easy gluten-free gravy is smooth and savory and a huge hit in my house of picky eaters – so I had to share it with you. I don’t normally whip up a pot of gravy in the summer but this recipe is simple enough that I’ll make it any time of year when we want mashed potatoes and gravy.
And my oldest daughter and I love gravy so much, that we make it anytime my husband makes mashed potatoes. It’s not overpowering, and it adds just enough extra texture and flavor, that it works well on Parmesan and Dill Roasted Red Potatoes and meats as well.
Can I use a flour blend that contains xanthan gum?
Yes. While I don’t usually create recipes that need xanthan gum I’ve used Bob’s Red Mill 1-to-1 gluten-free flour in this recipe and it has xanthan gum. The trick with it having the xanthan gum is that you have to add it to cold ingredients, or it will clump up in the gravy – the same with starches. Make sure to add your flours or starches to cold liquid. They should rise in temperature together while you are whisking it over the stove.
Can you substitute something else for the butter in this gluten-free gravy?
Yes! You can use dairy-free butter in this recipe. I’ve used Smart Balance and Earth Balance and both worked well. Just note that leftover gluten-free gravy will separate a little in the refridgerator. Stir it back together after you reheat leftover gravy.
There are a could of quick tips that YOU MUST READ. They will really help you make the perfect fail-proof gravy.
- Start with cold ingredients.
- Put all the ingredients in the pot THEN heat. If you don’t your flour will clump. No body likes clumpy gravy.
- You can use regular butter, or dairy-free butter.
- All broth options work (chicken, turkey, veggie, beef).
Again, follow these simple instructions and you will have the perfect gravy.
That’s it. You can go make gravy now. After you make it, come back and tell me what kind of broth you used, and what you thought. If you followed the recipe exactly, and read the tips above, you should’ve made the best gravy EVER. Well, maybe not the best ever, but this should be one of your favorites.
I used to be the only one in the family who liked gravy and this recipe converted my kids to gravy-lovers. Even if you’re the only one who likes gravy, this is a small batch recipe (that can be doubled) so don’t worry about having too much, or too little.
I usually make gravy with the leftover broth (a.k.a drippings) from cooking poultry and when I developed this recipe we didn’t have any so I had to compromise. Broth it was! Easy right? You can add extra spices (like pepper, onion powder, etc.) if you like. But really, it’s perfect as is.
If you make this gravy, please stop back by and leave a comment letting me know what you think. I love it when people leave comments letting me know they made this gravy, and loved it. It lets me know I’m on the right track with my recipe development.