This gluten free gravy is the most flavorful and the only recipe you will ever need again! It is made in just minutes from turkey, beef or chicken pan drippings but can also be made with store bought chicken broth.
Making this gluten-free gravy recipe will elevate your potatoes as well as your Sunday dinners. It really is the best gravy with great texture!
Gluten Free Gravy
This gluten free gravy is going to be the easiest recipe you ever make but one you will be so glad to have in your cooking arsenal. It literally takes five minutes to make. Like most good gravy, we keep it simple.
I personally like this recipe because the pan juices from whatever meat you have cooked (gluten-free turkey drippings, beef roast, chicken, etc) make it extra flavorful and better for an everyday meal. However, beef broth, turkey broth and chicken stock also work in this recipe.
We like it smooth and get that texture by using the right amount of liquid and cornstarch. You can also give it a more velvety texture by adding a tablespoon fat like melted butter or olive oil but it isn’t necessary.
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It is best when served over our extra creamy gluten free mashed potatoes, gluten-free stuffing or when being dipped in by our flaky, fluffy gluten-free crescent rolls. When teamed up with our gluten-free green bean casserole (not necessary but makes it even tastier), you can make the best gluten-free pot pie you will ever eat!
For the ultimate holiday dinner, cook up a beautiful bird, then while the turkey rests. Remove the turkey drippings and make this recipe into the most delicious turkey gravy you’ve ever had.
You can even add some onion powder or garlic powder for bigger flavor.
Is there gluten in gravy?
I never thought such about gluten in gravy because even before we were gluten-free. My mom used cornstarch to thicken her gravy.
My first Sunday dinner gluten-free at my husbands home was a surprise for me. I learned I couldn’t have my mother-in-laws gravy because she used flour to thicken it.
I guess more people than I thought typically do use flour to make a roux that is then used to thicken gravy including restaurants and companies that make the shelf stable stuff you can buy in stores (yuk).
However, using corn starch is so dang easy, I guess I don’t fully understand why more people don’t just do it that way whether gluten-free or not. Plus, it yields a fantastic tasting gravy!
Can you use gluten-free flour to thicken gravy?
I don’t love using gluten-free all purpose flour, sweet rice flour, potato starch, tapioca flour or arrowroot powder as I think they give it more of a lumpy gravy consistency. I do know some people use a gluten free flour blend but I still prefer cornstarch. Definitely don’t add xanthan gum.
So yes, you can absolutely use flour instead of cornstarch to thicken gravy but I personally don’t like the flavor or texture as much. You just never know the different gluten-free flours in all different gluten-free all-purpose flours will do to your gravy.
Some have more starch while others are heavier on the gluten-free hearty flours like buckwheat, brown rice and sorghum. For that reason, I love using cornstarch. It is always consistent.
How to make gluten-free gravy
Mix 1 cup of drippings and 2 cups of water or broth (or 3 cups of all store bought broth) with any herbs or other seasonings (1 tsp. dried herbs like rosemary, parsley or sage work great here) you’d like use over medium high heat.
Meanwhile, combine 5 T cornstarch with 1/2 C water or store bought broth. Whisk well with a mini whisk or fork until smooth and completely combined.
Once the drippings and water or store bought broth you are cooking over medium heat begin to boil, slowly pour in the cornstarch mixture whisking continually.
Pro Tip: It is very important to keep whisking briskly as you pour the cornstarch mixture in until it is completely combined.
Turn heat to medium and continue whisking, a little slower now, until the gravy starts to thicken. Season with salt and pepper to your liking then remove from heat and pour into your gravy boat. You are all ready to serve!
Drippings or Broth: Which is better for gravy?
Always, always, drippings from hot cooked meat, like this gluten-free pot roast from my friend Michelle at My Gluten-Free Kitchen, will yield the most flavorful and delicious gravy. Simply take hot drippings (fat) right out of your meat pan and use it to make a delicious gravy.
If you are in a bind and need gravy at a time when you haven’t cooked meat, that’s ok too. Using a high quality store bought chicken, beef or vegetable broth will work great.
Either way, this gravy is great with gluten-free rolls from Meaningful Eats either fresh or as a leftover sandwich the next day.
How do you store and re-heat leftover gravy?
Store leftover gravy right in the gravy boat with tinfoil over top in the refrigerator. Or you can store it in an airtight container but who wants another dish to wash later right?
Note that the gravy will because gelatinous when it gets cold. It can easily become that delicious glossy gravy again with a little heat.
To reheat, simply place in a stovetop pan and bring to a liquid again over medium heat. If you are in a hurry, you can even pop it I the microwave for 1-2 minutes.
Pro Tip: If it has become too thick, just add a tablespoon of water until it is back to the consistency you like for gravy.
Most people don’t save gravy but it is still great the next day! It is also wonderful for making leftover Thanksgiving casseroles and turkey sandwiches with a moist maker in the middle. Where are my FRIENDS fans at?!
My friend Abbey at The Butter Half has a Thanksgiving roasted Brussels sprouts with bacon recipe that this gluten-free gravy would be great over too.
If you love this recipe, be sure to try some of our other comfort food staples…
BEST Gluten-Free Meatloaf
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Gluten Free Gravy (Easy & Homemade)
- Mix 1 1/2 cup of drippings and 2 cups of water or 3 cups of store bought broth with any herbs or other seasonings (1 tsp. dried herbs like rosemary, parsley or sage work great here) you'd like use over medium-high heat
- Meanwhile, combine 3 T cornstarch with 1/2 C water or store bought broth
- Whisk well with a mini whisk or fork until smooth and completely combined
- Once the drippings and water or store bought broth you are cooking over medium-low heat begin to boil, slowly pour in the cornstarch mixture whisking continually
- Turn heat to medium and continue whisking, a little slower now, until the gravy starts to thicken
- Season with salt and pepper to your liking then remove from heat and pour into your gravy boat. You are all ready to serve!