Gluten Free Gravy

Why You'll Love This Gluten Free Gravy Recipe

If you have gluten-free guests dining with you for Thanksgiving, don't fret! Gluten free gravy is so good that 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 here, 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 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 or my homemade gluten free flour blend.
• 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.

Tips & Recipe 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 with 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.

How to Store and Reheat Leftovers

• 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 until the gravy is bubbling and hot.
• 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.