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.
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).
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 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.
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.
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.
How to make gluten-free gravy
- Add your cold butter to the pan.
- Add the broth, gluten-free flour (or cornstarch), and salt and pepper to the pan.
- Whisk constantly.
- When your gravy starts to boil, whisk until all the ingredients are combined and your gravy is smooth.
- Remove from the heat and cool to desired temperature before serving.
- 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.
I love it when people leave comments letting me know they made this gluten-free gravy recipe, and loved it. It lets me know I’m on the right track with my recipe development.
Serving Size: 1/4 cup
Amount Per Serving: Calories: 211 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 41mg Sodium: 257mg Carbohydrates: 22g Fiber: 1g Sugar: 1g Protein: 11g