Gluten Free Gravy
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.
Servings: 10 servings
Calories: 68kcal
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 5 tablespoons unsalted butter or olive oil over low heat. Add the ½ cup finely diced yellow onion and cook for about 10 minutes until they are translucent and soft.
- Stir in the ¼ cup sweet white rice flour and cook, stirring, for about 3 minutes, until the roux thickens. Whisk in the 2 cups broth and 1 tablespoon 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.
Nutrition
Calories: 68kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 290mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg