This post is designed to teach you How to Make Gluten Free Gravy. You’ll learn how to make gluten free gravy using my fool-proof technique. You’ll also find out what gluten free flour I prefer to use as a thickener. A great gravy recipe for holidays. Learn how to season your gluten free gravy properly no matter what type of broth you are making it out of. My gravy is gluten free, dairy free, soy free, egg free, corn free, and peanut free. It can be made vegan if you use vegetable broth.
With Thanksgiving sneaking up on us quickly I see so many people new to the gluten free diet wondering how to make gluten free gravy. The good news is that making gluten free gravy is not that different from making regular gravy. So while this recipe is not mind-blowing, I will share my favorite flour to use as a thickener. I’ll also share some fool-proof techniques that result in a gravy that’s never clumpy. If you want dairy free mashed potatoes to go along with your gravy, click here to learn How to Make Dairy Free Mashed Potatoes.
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How to Make Gluten Free Gravy
Gluten free gravy is not all that different from the regular gravy. The only major difference is your thickening agent. It’s also important that you incorporate your flour properly so that it does not clump up.
Create a Slurry
The easiest way to thicken any gravy is to make a slurry. A slurry is simply a mixture of your flour and liquid. You can use water as your liquid or use some of your broth. I prefer using broth because it helps keep the gravy flavorful. Creating a slurry is a fool-proof technique to ensure your gravy thickens properly. The last thing you want in your gravy is clumps of flour. By creating a slurry you remove the risk of your gravy clumping up.
Choosing a Flour
My favorite flour to use in gluten free gravy is brown rice flour. It is such a common gluten free flour that you can easily find it at any store or you might already have some on hand. In the past, I have tried using starches like tapioca starch or potato starch, but unfortunately, those get a bit too gooey in gravy. Brown rice flour acts very similar to regular gluten-full flour in gravy. It dissolves well and does not add any weird flavor.
When to Season Your Gluten Free Gravy
These tips are not exclusive to learning how to make gluten free gravy. No matter what type of gravy you are making, it’s important to know how to properly season it. If you are making this gravy for Thanksgiving or another holiday I’m sure you’ll be making it out of the pan drippings and juice from your turkey. When that’s the case you really don’t need to add too much seasoning. However, if you are making gravy for a weeknight dinner you might not have a beautifully cooked turkey. You might instead be using a carton of chicken broth or beef broth. If that’s the case you usually do need to add a bit more seasoning.
What to add to gravy made from store-bought broth:
These are just some suggestions on ways to season gravy made from store-bought broth. You may not want to use all of them at once. If you are using store-bought broth see the recipe card for an example on how to add seasonings.
- Salt + Pepper to taste
- Poultry Seasoning
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Liquid Smoke – not necessary but does help add a rich flavor that store-bought broth is lacking
- Dark Brown Sugar – a very small amount of dark brown sugar helps round out the flavors
- Dairy Free Butter
What to add to gravy made from turkey pan drippings:
If you are using the pan-drippings and juice from a cooked meat like the turkey you will not need to add very much at all. Below are the only things I suggest adding to help season your gravy.
- If there is not enough liquid from the turkey you may need to add some broth
- Salt + Pepper to taste
Hopefully, you don’t run into errors when making your gravy. But if you do goof up somewhere along the way it’s not the end of the world. Here are some troubleshooting tips to help you when you are in a pinch.
If your gravy gets too thick don’t panic! This can happen very easily from overcooking your gravy or adding too much flour. If your gravy is too thick just slowly whisk in more broth while your gravy is simmering. Once your gravy reaches the consistency you want to turn it off and remove it from the heat. The longer it cooks the more the liquid will evaporate so be sure to remove it from the heat when it is at your desired consistency.
Maybe you had more broth than you realized and your gravy isn’t getting thick. Don’t worry too much. Just make more slurry and SLOWLY add it in. Start with a little bit, mix well, and simmer for a few minutes. If it’s still thin repeat.
Too Much Seasoning
If you added too much seasoning you might just have to add more broth and slurry to expand the amount of gravy. This will dilute the seasoning you added.
If your gravy gets clumpy first try adding a bit more broth and whisking vigorously. If the clumps still don’t go away you can try running your gravy through a fine mesh strainer. This should help you remove the clumps.
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Gluten Free Gravy
- 1 1/2 cup store-bought broth or cooking liquid and drippings from meat like turkey
- 1/2 cup broth or water
- 3 tablespoons brown rice flour
- 1/2 teaspoon salt - more or less to taste
- 1/2 teaspoon pepper - more or less to taste
Other optional seasonings - see note in blog post about seasoning your gravy
- Add broth or pan drippings and juice to a small pot and bring to a boil.
- While your liquid is coming to a boil, make your slurry. To make your slurry add broth or water to a small bowl and add in your brown rice flour. Whisk very well to combine. If you leave the bowl sitting long before adding to your pot, you may need to whisk again because separation can occur.
- Slowly add your slurry to your boiling broth while whisking. Quickly reduce to a simmer and cook for about 7 minutes. During this time you can add any seasonings you would like to add. If your gravy starts to get too thick for your liking remove from heat and serve. If you run into any issues with gravy consistency see troubleshooting tips in the blog post.