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    Home » Recipes » Sauces & Misc

    Gluten-free Gravy

    Published: Sep 21, 2020 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Whisking gf gravy in a pan.

    If the thought of making homemade gluten-free gravy intimidates you, fear not! Making gravy is actually quite easy... yes, even gluten-free! It only takes about 5 minutes and three main ingredients! This flexible gravy recipe is perfect for all of your gravy needs from Thanksgiving turkey to weeknight mashed potatoes and everything in between!

    Gluten-free gravy in a gravy boat dripping from a spoon above.

    If you ask me, gravy is essential on Thanksgiving... or with any meal involving mashed potatoes! I make our favorite Instant Pot Mashed Potatoes somewhat regularly because my daughter LOVES mashed potatoes! She also loves, as I fondly refer to it now, "that soup stuff that goes on top." AKA, gravy!

    Now listen, just because they sell those little gravy packets at the store, doesn't mean you actually need one to make a delicious gravy! In fact, you can make a better gravy without it!

    Making gravy is a simple two-step process:

    1. Making a roux and
    2. Adding liquid to the roux to make, ta-da!... a gravy!

    That doesn't sound so bad, right? I know what you're thinking... "but you already used a fancy word!" Here's the thing though, a roux is not that fancy...

    What's a Roux?

    A roux is nothing more than a simple mixture of flour and fat that is cooked together to make a thick paste. That's it! Yes, it's a fancy word, but a roux in of itself isn't complicated.

    Ingredients & Substitutions

    So now let's talk about what ingredients you need to make a simple gravy! A good gravy only requires three components: fat, flour, and liquid. The type of fat and liquid you choose, determines the type of gravy you make, i.e. chicken, turkey, or beef.

    Rice flour in a small bowl next to 3 pats of butter, chicken broth, fresh herbs, salt and pepper.
    • Fat: This can be butter or pan drippings from your chicken or turkey. Or the fat rendered from cooking breakfast sausage! You can also use dairy-free butter if needed.
    • Flour: I prefer sweet rice flour! It really makes a great gravy! Plain white rice flour or brown rice flour can also be used, but you may need to decrease the amount of liquid you use. You can also use a gluten-free flour blend or cornstarch as a gravy thickener but I find sweet rice flour to be the easiest and most fool-proof.
    • Liquid: Use the broth or stock that matches your protein! So either turkey, chicken, or beef in most cases. You can even use milk for a creamy, sawmill-style gravy!
    • Seasoning: Salt, pepper, & herbs! Add these to taste! If you want a plain gravy, just add salt and pepper. Be careful when adding salt if you're using pan drippings, you might not need a lot. If you want to be fancy, add a few fresh herbs! If you're going for sawmill gravy, add a lot of fresh cracked pepper!

    The Gravy Ratio

    As you may have gleaned so far, gravy isn't so much a recipe but a method! To that end, all you need to know to make gravy is a simple ratio! This means you can make as much or as little gravy as you need if you can just remember the formula!

    This ratio is also why it's so easy to change what type of gravy you make based on the types of fat and liquid you use!

    The formula is for every 1 cup of liquid, you use 1 Tablespoon of fat and 1 Tablespoon of flour:

    1 Tablespoon Fat + 1 Tablespoon Flour + 1 Cup Liquid

    So if you need two cups of gravy, just increase the amounts to 2 Tablespoons fat, 2 Tablespoons flour, and 2 cups of liquid, and so on.

    Pro-tip: This formula works best with sweet rice flour. If you're using other rice flours such as brown rice or white rice, that's fine, but you may need to cook the gravy for 15 minutes or so to get to your desired consistency.

    Make Gluten-free Gravy in Four Easy Steps

    1. Melt butter in a pan and whisk in the rice flour. Season with a little salt and pepper. Let cook and bubble for 2 minutes. Be sure to whisk the whole time! (This is the Roux!)
    2. Slowly whisk in your liquid (broth, stock, or milk) a little a time. (Also, add fresh herbs at this step if desired!)
    3. Allow to simmer on low and continue to whisk occasionally until the gravy thickens.
    4. Taste the gravy and add seasonings as desired. Add more stock to thin if needed.
    An image collage showing the steps to make gravy: 1. whisking rice flour with butter, bubbling. 2. Adding in a splash of broth. 3. Whisking the thick mixture. 4. Whisking the final gravy with fresh herbs on top.

    Tips for Perfect Gravy

    Even though gravy is pretty easy to make, you still might need a few tips to help you along!

    • To avoid lumpy gravy, use room temperature or warmer liquid! Adding cold broth or milk to the warm roux will cause clumping.
    • Whisk in only a splash of broth at a time, making sure it is fully whisked in before adding any more. Continue like this until all of the liquid has been added. This also helps avoid lumps!
    • You can keep the gravy warm on the stove-top. Remember to stir occasionally so it doesn't burn to the bottom. Give it a whisk before serving and check the thickness. Add a little more liquid if the gravy becomes too thick.
    • If the gravy is too thick, add more stock.
    • If gravy is too thin, continue to simmer, uncovered, until you reach the desired consistency.

    Making Ahead & Storing

    Believe it or not, you can actually make gravy ahead! Yes, that's right! This is very helpful, especially for Thanksgiving prep!

    If you make gravy ahead, you can store it in the refrigerator for 1-3 days.

    To reheat, microwave the gravy in a microwave-safe dish or reheat in a pan on the stovetop! Have some extra broth or milk to thin out the gravy in case it becomes too thick during storage.

    Gluten-free gravy in a gravy boat next to mashed potatoes.

    By now you should know pretty much everything you need to know in order to make a delicious gluten-free gravy! So tell me, after all this info, will you still be buying those packets or do you now have the confidence to make your own gravy from scratch?

    If you're looking for more gluten-free Thanksgiving recipes, check out my Gluten-free Stuffing and my Gluten-free Sweet Potato Casserole!

    Gluten-free gravy in a gravy boat dripping from a spoon above.

    Gluten-free Gravy

    Katie | Wheat by the Wayside
    This flexible gluten-free gravy recipe is perfect for all of your gravy needs from Thanksgiving turkey to weeknight mashed potatoes and everything in between! It only takes about 5 minutes and three main ingredients!
    5 from 1 vote
    Pin Recipe Print Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Sauces
    Diet Gluten Free
    Servings 8 servings
    Calories 54 kcal
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    Ingredients
      

    • 2 Tablespoons butter or pan drippings,, or other fat such as non-dairy butter
    • 2 Tablespoons sweet rice flour
    • 2 cups chicken stock or broth,, or turkey or beef stock/broth, or milk.
    • Salt, pepper, fresh herbs,, to taste, if desired.

    Instructions
     

    • Melt the butter in a pan over low-medium heat.
    • Whisk in the sweet rice flour and season with a little salt and pepper. Let this roux cook and bubble for 2 minutes. Be sure to whisk the whole time so it doesn't burn.
    • Add a splash of your liquid (broth, stock, or milk) and whisk until incorporated. Continue adding a splash of liquid and whisking until all of the liquid has been incorporated. (Also, add fresh herbs at this step if desired!)
    • Allow the gravy to simmer on low, whisking occasionally, until the gravy thickens. About 15 minutes. Continue to simmer until desired consistency is reached.
    • Taste the gravy and add seasonings as desired. Keep the gravy on low/warm, whisking occasionally until serving, adding more stock to thin if the gravy becomes too thick.

    Notes

    • Gravy can be made ahead and stored in the refrigerator for 1-3 days.
    • To reheat, microwave the gravy in a microwave-safe dish or reheat in a pan on the stovetop! Have some extra broth or milk to thin out the gravy in case it becomes too thick during storage.

    Nutrition

    Serving: 2tablespoonsCalories: 54kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 108mgPotassium: 65mgFiber: 0.04gSugar: 1gVitamin A: 89IUVitamin C: 0.1mgCalcium: 3mgIron: 0.1mg
    Tried this recipe?Leave a comment and star rating below!

    If you liked this recipe, I would love a 5-star rating below!
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    Happy Cooking!

    More Sauces and Gravy Recipes

    • Easy and Flavorful Gluten-Free Au Jus Recipe
    • Gluten-Free White Sauce (Béchamel)
    • Homemade Starbucks Pumpkin Spice Sauce
    • Gluten-free Condensed Cream of Chicken Soup

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    1. Kathy

      September 21, 2020 at 7:44 am

      5 stars
      Great post! And easy to remember. I think I’ll make some of that soup stuff that goes on top tonight! ?

      Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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