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Five Minute Gluten-Free Gravy

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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.

chicken and mashed potatoes with gravy on a white plate with broccoli

If you like this gravy recipe you might also like my Gluten-Free Stuffing Recipe. Serve them both with Gluten-Free Meatloaf and veggies for a complete meal.

Are you looking for more dinner ideas? Check out my Gluten-Free Dinners for more simple recipes. Don’t forget to finish off your meal with Gluten-Free Desserts!

Gluten-Free Gravy Recipe

I posted this gluten-free 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.

This gluten-free gravy recipe only requires a few ingredients, including broth (or cooled turkey drippings) – and you can switch up the type of broth you use in this Five Minute Gluten-Free Gravy to make it work for the meal you are serving.

Also, this gravy recipe is fail proof (as long as you keep stirring while it cooks and thickens).

Is Better than Bouillon Gluten Free?

Better than Bouillon has released a statement saying, “We do not make the gluten-free claims upon any of our Better Than Bouillon Food Bases.”

With that said, even if they don’t use gluten containing ingredients they are most likely processing the bouillon in the same space as other gluten containing products. Please be aware and always check labels.

a close up of chicken and mashed potatoes with gluten free gravy on a white plate with broccoli
This easy gluten-free gravy recipe 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 gluten-free 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 gluten free mashed potatoes.

It’s not overpowering, and it adds just enough extra texture and flavor, that it works well on Red Roasted Potatoes and meats as well.

Can I use a flour blend that contains xanthan gum in gluten-free gravy?

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.

a side view of chicken and mashed potatoes with gravy on a white plate with broccoli

Can you substitute something else for the butter in this gluten-free gravy?

Yes! You can use dairy-free butter in this recipe to make dairy-free gravy. 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 refrigerator. Stir it back together after you reheat leftover gravy.

Tips for making gluten-free gravy

There are a couple 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).

If you use turkey drippings, let it come to room temperature first. Also, test to see how strong the flavor is, you might want to add water.

If you don’t have broth or turkey drippings, you can use bullion cubes to make broth.

Again, follow these simple tips and you will have the perfect easy gluten-free gravy.

chicken and mashed potatoes with gliten-free gravy on a white plate with broccoli next to a white gravy boat

Gluten-Free Gravy with Flour Clumps

Like I mentioned above, with any gluten-free gravy you are going to want to start with cold or room temperature ingredients.

Heating and stirring the ingredients together is what makes the gravy thick and smooth. If you add the flour after, or add the gluten-free flour straight to the hot turkey drippings it will clump.

I forgot to add the flour before I cooked the other ingredients, what do I do?

If you forgot to add the gluten-free flour before cooking, mix the flour in a bowl with a 1/4 cup of cold broth or cooled turkey drippings, then add it to the hot ingredients.

Keep boiling the gravy, and stirring until you reach the desired thickness.

How to make gluten-free gravy thicker

If you want to make your gravy thicker, mix 2 tablespoons gluten-free flour in a bowl with 2-3 tablespoons of of cold broth or cooled turkey drippings, then add it to the hot ingredients.

Keep boiling the gravy, and stirring until you reach the desired thickness.

How to make gluten free gravy without flour

If you’re wondering how to make gluten free gravy without flour simply replace the 1/4 cup gluten free flour with 3 tablespoons of cornstarch.

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 gluten-free gravy EVER.

Well, maybe not the best gravy 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.

a collage of six photos showing how to make gluten free gravy

How to make gluten-free gravy

  1. Add your cold butter to the pan.
  2. Add the broth, gluten-free flour (or cornstarch), and salt and pepper to the pan.
  3. Whisk constantly.
  4. When your gravy starts to boil, whisk until all the ingredients are combined and your gravy is smooth.
  5. Remove from the heat and cool to desired temperature before serving.
  6. Serve over mashed potatoes or whatever else your taste buds desire.

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.

Simply place the ingredients in the pan cold or at room temperature, whisk, and serve!

 

Looking for more sides? Try my Lemon Wok Asparagus. If you are looking for a great mashed potato recipe to serve this gluten-free gravy recipe with you might like Michelle’s Instant Pot Mashed Potatoes.

Her Gluten-Free Pull-Apart Dinner Rolls are recommended too!

If you want a flourless gravy, try this Keto Gravy.

If you make this gravy, please stop back by and leave a comment letting me know what you think.

Yield: 2.5 cups of gravy

Five Minute Gluten-Free Gravy

Gluten-Free Five Minute Gravy on chicken and potatoes on a plate with broccoli on a white plate

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.

Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Place all your ingredients in a small sauce pan and heat over medium heat. Whisk constantly.
  2. When your gravy starts to boil, whisk until all the ingredients are combined and your gravy is smooth.
  3. Remove from the heat and cool to desired temperature before serving.
  4. Store leftovers in an airtight container in the refrigerator for up to a week or a freezer for up to three months.

Notes

  • 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).
  • If you use turkey drippings, let it come to room temperature first. Also, test to see how strong the flavor is, you might want to add water.
  • If you don't have broth or turkey drippings, you can use bullion cubes to make broth.

Nutrition Information:

Yield:

10

Serving Size:

1/4 cup
Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 257mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 11g
© Chrystal Carver
Cuisine: American / Category: Side Dishes
a pinterest pin with chicken and mashed potatoes with gravy on a white plate with broccoli with the words gluten-free 5 minute gravy in text at the top of the image

 

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Reader Interactions

Comments

  1. Great recipe! Made this for Thanksgiving and it was a hit. Made with regular butter, turkey stock, and Krusteaz gluten free flour and it was super easy; will be making this throughout the year. Thanks!

    Reply

  2. The best gravy ever.
    I just finished a plate full of potatoes and gravy made out of left over smoked turkey from Thanksgiving. WOW
    WONDERFUL!!!

    Reply

        • Hi Marsha,
          It should work. The only thing you’ll need to consider is that the chicken will release some of the juices as it cooks. It will be flavorful, but not as thick. You could always make the gravy minus the xanthan and cook it over the chicken, remove the chicken and add the xanthan gum to the gravy/sauce and give it a stir. Let it sit for a couple minutes then stir again to allow it to thicken. Then spoon it over the cooked chicken.

          Best,
          Chrystal

          Reply

    • Hi Marah,
      I haven’t used arrowroot in this recipe myself, but I have used cornstarch. I’m guessing you can use 3 tablespoon of arrowroot.

      Best,
      Chrystal

      Reply

  4. Making gravy has always been challenging for me since I’ve decided to go gluten free. This recipe worked for me & I didn’t get stressed out making it! Thanks Crystal!

    Reply

    • Hi Kathy,
      I am so glad you like this gravy recipe and that it was easy for you. Thank you for stopping by to let me know.

      Best,
      Chrystal

      Reply

  5. 5 stars. Super easy. I mixed my chicken broth and flour together while the butter melted. Since I didn’t have drippings I used 1 tablespoon of better than bouillon that I put with the butter while it melted. No additional salt is needed.

    Reply

  6. Could this be used to cover cubed steak in the slow cooker? I have heard that some gluten free gravies will not stay thick if it coins too long.

    Reply

    • Hi Amanda,
      I am guessing that this gravy would separate if cooked for a long period of time, but I honestly haven’t tried it myself. When we have leftover gravy, we reheat it and it’s fine. I’m not sure if that helps.

      Best,
      Chrystal

      Reply

  9. Actually now that I think about it you would use the bacon grease instead of butter and use 2% or skim milk instead of broth. What do you think?

    Reply

    • I’ve used bacon grease before and it adds a lot of flavor. You can use milk instead of broth, the broth adds flavor, but the bacon grease will compensate for that.

      Best,
      Chrystal

      Reply

  11. Shhhh. I’m so glad my mom isn’t on the internet so that I can whisper to you…this was better than my mom’s. Please don’t tell her I said that.

    Reply

  13. Thank you for this simple and tasty recipe! One daughter had to go gluten-free so tried it along with some spices and it was a success. Another daughter does not eat meat so thought we’d try vegetable broth for her gravy….that turned out really great too!!!

    Reply

  14. Used ghee instead of butter, 1/2 chicken broth + 1/2 chicken drippings from instant pot and almond flour. Was way runnier than I’d hoped, but tasted great. I even added additional almond flour. Not sure what I would need to change.

    Reply

    • Hi Shawna,
      Was almond flour all you had on hand? Almond flour doesn’t work with this recipe. It’s best to use a gf flour blend or cornstarch. We use Bob’s Red Mill 1-to-1 in this recipe, cornstarch, and occasionally tapioca or arrowroot if we are out of cornstarch.

      I hope that helps,
      Chrystal

      Reply

  15. I use Glutinous white rice flour when I make white gravy. I have a intolerance to corn.I use unsalted butter or Earth Balance, after this has melted I stir in the glutinous white rice flour about 2 tablespoons, then I stir in the coconut milk. I keep stirring until it thickens.

    Reply

  17. This recipe is a winner! I have always struggled with making a roux and then adding the liquid, fighting lumps all the way. No more! We are gluten free and vegan, so good tasting gravy was a challenge. With your recipe, I used organic rice flour, vegan “butter”, and for liquid, Pacific Brand, Organic French Onion Soup. I followed your instructions and mixed everything at room temperature together in a pan. Then, began to heat it, whisking all the time. It turned out perfect and so tasty! The search for gravy recipes is over! Thank you so much!.

    Reply

  18. Thank you for this simple but great tasting recipe.
    I am new to the gluten-free, dairy free, soy free way of life and gravy is one of my weaknesses. I was able to use 2 tablespoons of chicken flavor bouillon by Knorr powder added to two cups of cold water, 3 tablespoons of cornstarch (gluten-free), and 1/4 cup plant base butter by Country Crock (soy & dairy free) and prepared as directed.
    From this point forward I will be saving my broths to make new flavors of gravy. So excited.
    Thank you once again.

    Reply

  20. I was curious if you think that rice flour would work in place of AP flour? I am trying to find GF options for 1 of my picky kiddos. Thank you!

    Reply

  21. This gravy is so good and so easy!! I’ve never made gravy before and I made a last minute decision and decided to make gravy and this was so simple and quick to make!! Highly recommend!

    Reply

  22. Thank you for this recipe! Our entire family and the friends we cooked for LOVED it! Do you know if this can be refrigerated and reheated well? Thinking about making a large batch for Thanksgiving!

    Reply

  23. Hi Chrystal, This is my first time writing to an author about their recipe! Like some others, I modified the recipe because I’m dairy free. I used 1 tablespoon of turkey burger grease + 2 tablespoons of olive oil, your suggestion of 3 tablespoons of cornstarch, 2 cups of chicken broth, salt and pepper to taste. As a grandmother, I’m a pro at making a roux, pun intended! Now dairy and gluten free, I was a little nervous about trying your recipe. You made it easy and clear that we could do certain substitutions, so I went for it. It was delicious! Thank you Chrystal! I look forward to trying your chicken pot pie recipe!

    Reply

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