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
Prep Time 5mins
Cook Time 15mins
Total Time 20mins
2Tablespoonsbutter or pan drippings,or other fat such as non-dairy butter
2Tablespoonssweet rice flour
2cupschicken stock or broth,or turkey or beef stock/broth, or milk.
Salt, pepper, fresh herbs,to taste, if desired.
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.
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.