The BEST Gluten Free Gravy for your holiday dinners. Pour it over Thanksgiving turkey, mashed potatoes, stuffing, or your Sunday roast.
How To Make Gluten Free Gravy
Essentially there are two different ways of making gravy. One is based on a roux and the other on a slurry.
Since a roux is based on fat and (wheat) flour, this way of making gravy is out of the question if you want it to be gluten free. So this leaves the slurry way of making gravy.
To make a slurry you dissolve a starch in cold water. Then you bring stock, roast dripping, and seasonings to a boil.
Whisk the slurry into the hot stock and keep heating until the mixture thickens, which is your gravy!
How to thicken gluten free gravy
Starches are gluten free, so you can use almost any to thicken you slurry-based gluten free gravy. Cornstarch is most common, but since regular commercial cornstarch is usually GMO I try to use alternatives.
For this gravy recipe I decided to use arrowroot powder. Other possible starches include potato, tapioca, or rice starch.
They all work a little differently. You need less of some, more of others to thicken the same amount of liquid. Some thicken quickly, others need to cook for a while.
All this is to say they aren’t all interchangeable with a 1 to 1 ratio. This recipe is tested with arrowroot powder. If you decide to substitute another starch, do your research on it’s use for gravy first.
With arrowroot 1 tablespoon of the starch thickens 1 cup of liquid.
Which stock to use for the best Gluten Free Gravy
This is a versatile recipe that can be adapted to the meal you are serving the gravy with. For Thanksgiving turkey use turkey or chicken stock.
For a for a red meat beef or pork roast, beef stock will make the best gravy.
And if you want a vegetarian gravy, use vegetable broth.
How to make gluten free gravy without drippings
Drippings from a roast are fantastic for flavoring gravy. It’s not just the browned stuck on bits, but also the fat which works as a flavor emulsifier.
I like to freeze extra drippings from roasts for those times when I want to make gravy separately.
If you don’t have drippings to work with, you still can make flavorful gravy. The stock and seasonings also have a great savory flavor.
The only thing I recommend to add when you don’t have drippings is butter! It will work as the fat to enhance the overall flavour.
When you use drippings but want a really smooth gravy, you need to strain it before transferring to a gravy boat.
If you are making gluten free gravy without drippings this step isn’t necessary.
How much gravy per person should I calculate?
You should calculate about 1/3 cup of gravy per person. So this recipe for 2 cups of gravy serves 6.
If needed, you can half or double the recipe.
Can you reheat gravy
Regular cornstarch or flour roux gravy can be reheated without any problems on low heat in a small saucepan or in the microwave.
Arrowroot powder thickened gravy is a little different. When reheated the gravy becomes thin and watery again.
To thicken the leftover gravy made with arrowroot, I make another quick slurry (adjusted for the leftover amount) and whisk it into the heated gravy until it thickens up again.
Items I used for making gluten free gravy
I used Bob’s Red Mill Arrowroot powder to thicken this gluten free gravy.
To make super smooth gravy, I strain it through a little metal sieve as I am transferring the gravy to a serving vessel.
Even if I only get it out 2-3 times a year, I love having a gravy boat to serve my gluten free gravy.
More delicious holiday dinner recipes you’ll love
VIDEO: Gluten Free Gravy Recipe
Gluten Free Gravy
- 2 tablespoons arrowroot powder
- 2 tablespoons water
- 2 cups stock of choice turkey, chicken, beef, vegetable
- 2-4 tablespoons drippings or 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 2 thyme sprigs
- In a small bowl whisk together arrowroot powder and water until dissolved.
- Stir together stock, drippings (or butter), salt, pepper, garlic powder, and thyme sprigs in a medium saucepan. Bring to a boil over medium-high heat.
- While whisking pour in the arrowroot slurry. Continue boiling the gravy for 2-3 minutes until it thickens while whisking frequently.
- Taste and adjust seasoning as necessary.
- Strain the gravy through a sieve and into a gravy boat or other serving vessel.
- Serve with dinner. Gravy goes well with meat, mashed potatoes, stuffing, and anything else you might feel like pouring it over.