Gluten Free Gravy Recipe

Let’s be real for a second. Is there anything more soul-warming than a rich, velvety gravy poured over a mountain of mashed potatoes or a perfectly roasted turkey? I think not. But if you’re avoiding gluten, that creamy dream can feel just out of reach. Fear not, my friend! This gluten free gravy is here to save your holiday—or any old Tuesday night. It’s incredibly simple, packed with savory flavor, and comes together in one pan in about 15 minutes. No more missing out on the best part of the meal.

Table of Contents

Table of Contents

Why You’ll Love This Gluten Free Gravy

• Quick & Effortless: From pan to pitcher in under 15 minutes. Really.
• No Weird Ingredients: Made with a simple, cornstarch slurry—no expensive or complicated gluten-free flour blends required.
• Insanely Versatile: Perfect for Thanksgiving, Sunday roast chicken, or drizzling over your weeknight meatloaf.
• Unbeatable Flavor: Deep, savory, and umami-rich thanks to a secret weapon: a dash of soy sauce (don’t worry, it’s gluten-free!).

Gather Your Ingredients

Print

• 4 tablespoons unsalted butter
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/4 cup cornstarch
• 4 cups chicken or turkey broth, divided
• 1 tablespoon gluten-free tamari or coconut aminos
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt, to taste

Let’s Make This Gravy!

1. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.

2. In a small bowl or liquid measuring cup, whisk together the cornstarch with 1 cup of the cold broth until it’s completely smooth and no lumps remain. This is your slurry—the key to lump-free gravy!

3. Pour the remaining 3 cups of broth into the saucepan with the onions and garlic. Add the tamari, thyme, and pepper. Bring the mixture to a gentle simmer.

4. While whisking constantly, slowly stream the cornstarch slurry into the simmering broth. Continue to whisk as the gravy thickens, which should happen within 1-2 minutes.

5. Once thickened, reduce the heat to low. Let it simmer for another 2-3 minutes to cook out the starchy taste. Taste and season with salt only if needed (the broth and tamari are already salty!).

   
   

My Best Tips & Tricks

This recipe is forgiving, but a few pro tips will make it perfect every time. If your gravy seems too thick after it cools a bit, just whisk in a splash more broth to thin it out. Too thin? Make a mini-slurry with a teaspoon of cornstarch and a tablespoon of cold water, whisk it in, and simmer for a minute. For the richest flavor, if you have pan drippings from a roast chicken or turkey, use them! Replace the butter with an equal amount of fat from the drippings and use the rest of the drippings as part of your broth measurement.

What to Serve With Your Amazing Gravy

Obviously, this gravy is the crowning glory of a classic holiday roast turkey. But its talents don’t stop there! It’s a must for a pile of creamy mashed potatoes, a scoop of stuffing, or even poured over a humble but delicious homemade meatloaf. Don’t be afraid to get creative—it’s great on roasted vegetables, too!

Answers to Your Gravy Questions

Can I make this gravy ahead of time?

Absolutely! Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready, reheat it gently in a saucepan over low heat, whisking in a little extra broth or water if it has thickened up too much in the fridge.

What can I use instead of cornstarch?

You can use an equal amount of arrowroot powder or tapioca starch. The method is exactly the same. Avoid using almond or coconut flour, as they won’t provide the same smooth, glossy texture.

Is this gravy dairy-free?

It’s so close! Simply swap the butter for a dairy-free alternative like olive oil or vegan butter. Just like that, you’ve got a gluten-free AND dairy-free gravy that everyone can enjoy.

My gravy is lumpy! How can I fix it?

Don’t panic! The easiest fix is to pour the gravy through a fine-mesh sieve into another bowl, using a spatula to press it through. This will catch any lumps and give you a perfectly smooth sauce. For a high-tech solution, a quick blitz with an immersion blender will also do the trick.

There you have it! A foolproof, incredibly delicious gluten free gravy that proves you don’t need wheat to create something truly special. It’s the kind of simple, from-scratch recipe that makes a meal feel like a hug. I hope it becomes a star on your table for many gatherings to come. Now, who’s ready for seconds?