The BEST Gluten Free Gravy for your dinners. Pour it over Thanksgiving turkey, mashed potatoes, stuffing, or your Sunday roast. This recipes uses arrowroot powder to thicken the gravy. Paleo-friendly
- arrowroot powder - 1 tablespoon thickens 1 cup of liquid. Other starches like corn, potato, tapioca can also be used but the water to powder ratios are specifically tested for arrowroot here
- stock - flavor of choice turkey, chicken, beef broth, vegetable
- drippings - or (dairy-free) butter
- garlic powder - feel free to adjust with other seasonings to taste (onion powder, cumin, coriander...)
- thyme - or other dry or fresh herbs of choice, like rosemary, marjoram, oregano...
See recipe box for details.
How To Make Gluten Free Gravy
Make a slurry by dissolving arrowroot powder in cold water
Bring stock, roast dripping, and seasonings to a boil
Whisk the slurry into the hot stock and keep heating until the mixture thickens
For smooth gravy, strain it before transferring to a gravy boat. If you aren't using drippings this step isn't necessary
Products & Tools Used
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.
Leftover gravy can be stored in the fridge in an airtight container for up to 5 days. However, while classic gravy with 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 this leftover gravy, I make another quick slurry (adjusted for the leftover amount) and whisk it into the heated gravy until it thickens up again.
Arrowroot powder, cornstarch, potato starch, tapioca starch, and rice starch are all suitable thickeners for making gluten-free gravy. The choice of thickener may vary based on personal preference and the specific dish you're preparing. Arrowroot powder is recommended, but other options can be used with appropriate adjustments.
Yes, you can certainly enjoy gravy if you are following a gluten-free diet. As mentioned, gluten-free gravy can be made using starch-based thickeners like arrowroot powder or cornstarch, ensuring it is safe for individuals with gluten sensitivities or celiac disease.
Drippings from a roast are fantastic for flavoring gravy. It's the caramelized browned bits from the bottom of the pan, and also the fat which works as a flavor emulsifier. Freeze extra drippings from roasts for those times when I want to make gravy separately.
If you don't have drippings to work with, the stock and seasonings also have a great savory flavor. But also be sure to add butter when you don't have drippings! It will work as the fat to enhance the overall flavor.
You should calculate about ⅓ cup of gravy per person. So this recipe for 2 cups of gravy serves 6. If needed, you can half or double the recipe.
Gluten Free Gravy
- 2 tablespoons arrowroot powder
- 2 tablespoons water
- 2 cups chicken broth or other stock of choice like turkey, beef, vegetable
- 2-4 tablespoons turkey drippings or 2 tablespoons butter
- ½ 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.
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