Easy gluten free gravy is an essential addition to the holiday table! Try this luxurious gluten-free gravy on mashed potatoes, turkey, vegetarian dishes, and more.
If you're looking for a gluten-free gravy recipe this holiday season, look no further than my delicious gluten free gravy! With a simple flour swap, you'll be able to create a gorgeously rich, naturally gluten-free gravy that's amazing with Thanksgiving turkey, a classic roast beef and Yorkshire pudding or popovers, draped over gluten free sweet potato biscuits, and more. (If you need a vegetarian gravy or vegan gravy I've got you covered, too!).
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Why You'll Love This Gluten Free Gravy Recipe
If you have gluten free guests dining with you this year, don't fret! Gluten free gravy is so good you can serve it to everyone at the table whether or not they need to eat gluten free. Sweet rice flour is your secret gluten free powerhouse to creating a beautifully savory and smooth gravy everyone will love.
- Adaptable. You can use any type of broth you like here. Want to keep it vegetarian? No problem, use vegetable broth. Like chicken gravy? Add chicken broth instead.
- Keeps well. I'll often make this gravy a day or two in advance of serving it, which saves me time when I'm focused on all of the other dishes for a big meal.
- So flavorful. A combination of onions, vegetable broth, and salty (and gluten-free!) tamari makes this gravy gorgeously flavorful.
- Beginner-friendly. Even though gravy can seem difficult, this recipe takes any stress away. By using broth, you won't have to deal with any hot or messy pan drippings - another bonus.
What You'll Need
Just a few pantry staples are all you'll need to make this delicious gravy! The full ingredient amounts and detailed instructions are included in the recipe card lower down.
- Butter - I like unsalted butter so I can adjust the amount of added salt to taste. If you use unsalted butter you may not need to add much more extra salt. You can use olive oil for a dairy-free gravy.
- Onion - You could also use a red onion.
- Sweet white rice flour - Sweet white rice flour, also known as mochiko, is an awesome gluten free flour that works to thicken and bind. If you don't have it, you can try ¼ cup of gluten free all-purpose flour.
- Broth - You can use whatever regular or low-sodium flavor of broth you wish - beef, poultry, or vegetable.
- Tamari - This is a gluten free version of soy sauce that adds a depth of salty, umami flavor to the gravy. It should not be skipped!
- Salt and pepper - I use fine sea salt and freshly ground pepper to taste.
How to Make Gluten Free Gravy
Get an idea of how you'll make this easy gravy below:
- Cook onions: Melt the butter, add the onions, and cook until they are translucent and soft.
- Add flour: Stir in the flour and cook until thick.
- Whisk in broth: Now whisk in the broth until the gravy is smooth.
- Finish: Stir in the tamari and salt and pepper to taste and cook the gravy until thick.
Gravy Tip: Don't Overcook the Roux
The combination of butter and flour cooked together is called a roux, a mixture that is composed of equal amounts of fat and butter and which works as a thickening agent for sauces and other recipes.
It's important not to overcook the roux - scorching the flour makes for a burnt-tasting gravy. Try to cook the flour enough so that it doesn't taste raw but it's not burned - this is typically around 3 minutes of cooking time. If your roux burns or gets very dark brown, discard it and try again.
Tips and Variation Suggestions
Here are a few tips and variations you can try when making this gluten free gravy recipe:
- Stir the roux. As noted, you do NOT want to burn the butter-flour mixture. I recommend stirring the roux continuously over medium-low heat to cook it without overcooking.
- Your choice of broth. You can make this into a vegetarian or vegan gluten free gravy by using vegetable broth. You can also make this a turkey, chicken, or beef gravy by using turkey, chicken, or beef broth! It's up to you.
- Make it dairy-free. Easily make this gravy dairy-free olive oil and it's just as wonderfully smooth and creamy.
- Sweet white rice flour substitute. You can try ¼ cup of cornstarch in place of the sweet white rice flour.
- Make gluten free mushroom gravy. Add 1 cup of chopped mushrooms to the pan when you are cooking the onions for a mushroom gluten free gravy.
- Add minced garlic. Likewise, you can add 2 cloves of minced garlic to the onions to add a bit of spicy, garlicky flavor.
- Make ahead: I love making gravy ahead of time so that I have one less thing to deal with when I'm cooking Thanksgiving dinner. Cool the gravy, then transfer it to an airtight container and store it in the fridge for up to 3 days. The gravy will thicken as it rests in the fridge. When you reheat it, whisk in a little water or broth until it reaches your desired consistency again.
Serving Options
Gluten free gravy goes so well anywhere you serve gravy! I love it nice and hot, best drizzled over buttery mashed potatoes, a pile of vegetables including roasted cauliflower, and with holiday turkey, chicken, or roast beef. You can serve gluten free gravy when you make biscuits and gravy, or with any other meals that call for gravy.
How to Store and Reheat Leftovers
Here's how to keep any leftover gluten free gravy:
- Fridge - Transfer cooled gravy in an airtight container - I like to use a glass jar with a tight-fitting lid - and store it in the fridge for up to 5 days.
- To Reheat - Place the gravy in a pot set over medium-low heat. Add a little broth or water to thin it out if necessary. Then reheat unit the gravy is bubbling and hot.
More Gluten Free Thanksgiving Recipes
If you tried gluten free gravy or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Gluten Free Gravy
Ingredients
- 5 tablespoons unsalted butter or olive oil
- ½ cup finely diced yellow onion
- ¼ cup sweet white rice flour (40 grams)
- 2 cups broth, vegetable, turkey, chicken, or beef
- 1 tablespoon tamari sauce
- Salt and pepper, to taste
Instructions
- In a large heavy bottom saucepan, melt the butter over low heat. Add the onions and cook for about 10 minutes until they are translucent and soft.
- Stir in the flour and cook, stirring, for about 3 minutes, until the roux thickens. Whisk in the vegetable broth and tamari sauce, then add salt and pepper to taste.
- Cook the gravy over medium heat until thick and bubbling.
- May be made in advance and heated to serve; you may need to thin a bit with water or broth.
Notes
- Stir the roux. As noted, you do NOT want to burn the butter-flour mixture. I recommend stirring the roux continuously over medium-low heat to cook it without overcooking.
- Your choice of broth. You can make this into a vegetarian or vegan gluten free gravy by using vegetable broth. You can also make this a turkey, chicken, or beef gravy by using turkey, chicken, or beef broth! It's up to you.
- Make it dairy-free. Easily make this gravy dairy-free olive oil and it's just as wonderfully smooth and creamy.
- Sweet white rice flour substitute. You can try ¼ cup of cornstarch in place of the sweet white rice flour.
- Make gluten free mushroom gravy. Add 1 cup of chopped mushrooms to the pan when you are cooking the onions for a mushroom gluten free gravy.
- Add minced garlic. Likewise, you can add 2 cloves of minced garlic to the onions to add a bit of spicy, garlicky flavor.
- Make ahead: I love making gravy ahead of time so that I have one less thing to deal with when I'm cooking Thanksgiving dinner. Cool the gravy, then transfer it to an airtight container and store it in the fridge for up to 3 days. The gravy will thicken as it rests in the fridge. When you reheat it, whisk in a little water or broth until it reaches your desired consistency again.
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