This simple gluten free gravy is rich, flavorful, and the perfect accompaniment to your holiday meals. It's silky smooth and packed full of flavor.
Whether you're preparing for a festive holiday meal or a cozy family dinner, this gravy is the finishing touch that brings it all together. More than just a list of ingredients and steps, this recipe is like a roadmap to creating a gravy that's so good, it might just outshine the turkey itself!
It's perfect for your holiday table, serve it simply with biscuits or mashed potatoes, use it as a base for soup, or even just for dipping bread!
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What makes this gluten free gravy recipe special?
Don't think of gravy as being just for your gluten free Thanksgiving spread. Instead, this smooth, savory gf gravy is really just a flavorful sauce—and sauce makes everything taste better.
This gravy tastes like the most robust flavors of both the meat and woody, holiday herbs like sage, rosemary, and thyme. It takes less than 10 minutes to make, as long as you have your pan drippings ready to go.
The pan drippings are the heart of this recipe, and they can be made days ahead of time. If you want to make your gravy ahead of time, you can roast some meat just for the gravy.
That's easy to do. Let me show you how!
How to make poultry drippings for your gluten free gravy
This recipe must have pan drippings, or another collagen-rich substitute, and a flavorful stock. It's also thickened with a simple roux made from melted butter and superfine rice flour, but those ingredients aren't as essential.
If you're cooking for a holiday, and you've roasted a fresh whole turkey or turkey parts, you'll already have pan drippings to use. But if you want to make the gravy ahead of the holiday, or you want to make it just because it's delicious, you can roast some flavorful bone-in poultry parts just for the drippings.
Roast the meat with some herbs and aromatics
Making the drippings intentionally, separate from roasting a large chicken or turkey, is super simple. Just roast some bone-in, skin-on dark meat pieces with some aromatics (carrots, celery, onions, squash), some fresh woodsy herbs (rosemary, thyme, sage).
The purpose of roasting these rich poultry pieces is to extract the collagen from the bones, and the flavor from the meat.
You can also pressure cook the poultry parts to make bone broth
You can also pile a bunch of chicken wings, which have tons of collagen and are easy to find and the aromatics and herbs in a pressure cooker with only enough water to cover them.
It's best if the wings or other parts have already been roasted, since that enhances the flavor of your chicken broth. Either way, pressure cook the pieces on high for 3 hours, and you will have the best collagen-rich drippings ever.
Remove the fat from the turkey gravy drippings
Fat is a great vehicle for flavor delivery, but these drippings are best without it. Separating any fat from the drippings is easy.
A fat separator is really just a measuring cup with a spout at the bottom which allows you to pour off the drippings and stop once you get to the fat, which has risen to the top. But you don't need one.
To remove the fat without a fat separator, just pour all the liquid from the pan into a jar or glass. The fat will separate immediately, but you can't remove it yet.
Chill the fat until either the drippings gel from all the collagen they contain, or the fat solidifies. Then pour off or lift off the fat from the top and dispose of it.
What else to serve with homemade gluten free gravy
This flavorful gravy isn't just for the holidays, since it doesn't have to be made with turkey drippings (chicken drippings are delicious!). Since a rich, tasty sauce makes everything better, once you try it you'll want to make gluten free gravy all the time to serve with all kinds of other dishes:
- Make the gravy ahead, then thin it out in the microwave to serve over a piece of gluten free challah toast. Add some sauteed mushrooms, or some scrambled eggs. Or a gluten free biscuit.
- Try roasting or even boiling some small new potatoes, and drizzling gravy on top.
- Use gf gravy as a base to make gluten free chicken pot pie by adding some heavy cream or milk and chunks of leftover chicken breast.
How to make gluten free gravy ahead of time
You can make the gravy ahead of time by up to 4 days. Make the gravy through step 4 below, and don't add any of the remaining stock. Place the strained and cooled gravy in a sealed container and refrigerate for up to 4 days.
Storing leftover gravy
If you have leftover gravy, it can be stored in the refrigerator for up to 4 days. Make sure to use an airtight container to keep the gravy fresh and prevent it from absorbing other flavors in the fridge. Before reheating, whisk it thoroughly to recombine any separated ingredients.
How to reheat homemade gravy
To serve your gravy at its best, transfer it into a medium-sized, heavy-bottomed saucepan along with the remaining stock. Heat it over a medium flame, stirring frequently, until it becomes liquid and is thoroughly warmed.
If you're short on time, you can also reheat the gravy in the microwave. However, be sure to use a lower power setting to prevent the gravy from splattering all over the inside of your microwave.
Tips for nailing this gluten free gravy recipe
I promise that making ridiculously tasty, beautifully smooth gravy really isn't that difficult. You can get all those lovely savory flavors and a rich, thick gravy with no lumps in sight with just a few simple tricks.
Avoid any lumps
- Make sure your pan drippings melt completely; the collagen will be semi-solid or solid in parts
- Be sure you use superfine rice flour in the roux that thickens the gravy
- Whisk the roux until very smooth and then continue to whisk as it cooks and the liquid from the butter evaporates
Use your favorite stock
- The stock adds flavor and richness to your gf gravy. This is a simple recipe, so each ingredient really matters.
- I like Pacific brand stocks, particularly the low sodium chicken stock.
- You can use turkey stock, or mix and match turkey drippings with chicken stock and vice versa.
- Other broth flavors also work, but cooking them concentrates their flavors so make sure the flavors are compatible (no beef broth!)
- For the richest gravy, use chicken or turkey bone broth
Don't have stock for gf gravy? Use bouillon
If you have pan drippings but no stock for a traditional gravy, you can make your own stock from scratch, or add our homemade gluten free vegetarian bouillon to near-boiling water.
I like 1 heaping teaspoon of powdered bouillon for each 1 cup (8 fluid ounces) of water. If you would like to use packaged powdered bouillon, be sure it's gluten free.
Better Than Bouillon brand is not gluten free, so it's not safe for celiacs or anyone on a gluten free diet.
Gluten free gravy ingredients and substitution information
I personally wouldn't want to make any more substitutions to this recipe than we've already discussed. Because it uses such simple ingredients, each one is an integral part of the recipe. However, here are the best substitution options if you do need to make some more changes:
Can you make gravy without flour?
Yes! You can make gravy without flour if the pan drippings are super rich, and have enough collagen in them.
If you omit the butter and flour, cooked into a gf flour roux, from this recipe, you can just simmer the drippings with stock and herbs. The gravy won't be as smooth or as thick, though.
If you don't want to use superfine rice flour, you can use sweet white rice flour (but use less, since it's gummier) or our basic xanthan gum-free gluten free flour blend. Don't use cornstarch because sauces thickened with it leak as they cool.
A note about xanthan gum and gluten free gravy recipes
You absolutely cannot make this gluten free gravy recipe with a xanthan gum-containing gluten free flour blend, like Better Batter. It will make a gummy, lumpy gravy that no one will enjoy.
How to make dairy free gluten free turkey gravy
This recipe calls for butter, which can be easily replaced to make this gravy recipe dairy free. Just use vegan butter in place of dairy butter.
My favorite brands of vegan butter are Miyoiko's Kitchen and Melt. You can also even use Earth Balance buttery sticks, but they're really salty to be sure to taste before you salt.
FAQs
What's the best thickener for gluten free gravy?
You can try to use other gluten-free flours like arrowroot powder or superfine “glutinous” rice flour in place of my 3 ingredient blend. The consistency and flavor may vary, and I cannot guarantee success or even a velvety smooth finish.
I can tell you not to use a flour blend with xanthan gum in it. As noted above, if you try that, you'll end up with a gummy, almost chewy mess.
How can I make sure my gravy doesn't have lumps?
To ensure your gravy is lump-free, whisk the roux continuously until it's smooth. Also, when adding the stock, pour it in slowly while whisking to prevent lumps from forming.
What can I do if my gravy is too thick?
If your gravy is too thick, you can thin it out by adding a little more stock or broth. Add it gradually while stirring until you reach your desired consistency.
What can I do if my gravy is too thin?
If your gravy is too thin, you can thicken it by making a very small slurry with some additional superfine white rice flour and a bit of stock or water, in a separate bowl. Stir this into the gravy and simmer until it thickens.
Can I use store-bought broth or stock instead of homemade?
Yes, you can use store-bought broth or stock. Just make sure it's gluten-free and low in sodium, as you'll be reducing the liquid and the flavors will concentrate.
Can I add other flavors or herbs to this gravy?
Absolutely! Feel free to add herbs like rosemary, thyme, or sage. You can also add garlic or shallots for extra flavor.
What should I do if my gravy tastes too bland?
If your gravy tastes too bland, you can add more salt or pepper. You could also add a splash of white wine to brighten the flavors.
Can I use this gravy as a base for other sauces or dishes?
Yes, this gravy can be used as a base for other sauces or dishes. You can add mushrooms, onions, or other vegetables to make a more complex sauce.
How can I make this gravy creamier?
To make your gravy creamier, you can add a splash of cream or a pat of butter at the end of cooking.
What can I do if my gravy separates or curdles?
If your gravy separates or curdles, you can try blending it with an immersion blender to emulsify it. If it's still not coming together, you can follow the instructions from the beginning of the recipe to make a new roux and slowly whisk the separated gravy into it.
Can you buy ready-made gluten free gravy?
Yes! There are a few premade gluten free gravies on the market today. McCormick and Simply Organic brands make a gluten free gravy mix. Imagine Foods makes a ready-made gluten free gravy, too. Homemade is best, but when you're pinched for time, it's great to have options!
Gluten Free Gravy Recipe
Ingredients
- 4 tablespoons (56 g) unsalted butter chopped
- 5 tablespoons (50 g) superfine white rice flour
- 1 ½ cups (12 fluid ounces) roasted turkey or chicken pan drippings, drained of the fat*
- Fresh soup-style herbs like fresh sage leaves, fresh rosemary, fresh thyme and/or fresh parsley to taste (optional)
- 2 ½ cups (20 fluid ounces) low-sodium chicken stock
- Salt and pepper to taste
To make meat drippings ahead
- 4 pieces raw dark meat poultry parts a combination of skin-on bone-in turkey or chicken thighs, legs, and wings works well
- 2 stalks celery roughly chopped
- 2 large carrots roughly chopped
- 1 large yellow onion peeled and roughly chopped
- 2 stems fresh rosemary
- 1 teaspoon kosher salt
- 1 tablespoon (14 g) extra virgin olive oil
Instructions
- Place the butter in a large, heavy-bottom skillet, and melt over medium heat. Add the rice flour, and whisk to combine. The mixture will clump.
- Cook over medium heat, stirring frequently, until the mixture is golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention).
- Add the pan drippings and herbs, if using, and mix to combine. If your pan drippings have solidified, break them up and allow them to melt, whisking frequently.
- Add 2 cups of the stock, and mix to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (2 to 3 minutes).
- The mixture will thicken rather quickly since the drippings have a fair amount of collagen from the roasted turkey bones. Strain the gravy into a large, heat-safe measuring cup to remove any solids, including the herbs. Stir in salt and pepper to taste.
Serving suggestions
- If serving the gravy immediately, add as much of the remaining stock as desired to achieve your preferred gravy consistency.
- If making the gravy ahead of time, do not add any of the remaining stock. Place the strained and cooled gravy in a sealed container and refrigerate for up to 4 days.
- Before you are ready to serve the gravy, place it in a medium-size heavy-bottom saucepan with the remaining stock, and heat (stirring frequently), until liquefied and heated through.
*To make the meat dripping ahead of time
- To make the drippings up to 4 days ahead of time, preheat your oven to 350°F.
- In a large roasting pan (disposable is fine), place all the drippings ingredients, and toss to coat the meat in the salt and oil. Cover the roasting pan tightly with aluminum foil, and place in the oven for 1 hour.
- Remove the foil, and continue to roast until the meat registers 165°F on an instant-read thermometer in the thickest part of the flesh. This will take longer with turkey than it will with chicken parts.
- If you have at least a couple of hours to spare, drain off the drippings into a glass container with room for expansion. The fat will rise to the top immediately.
- Allow the drippings to cool for about 1 hour at room temperature, and then place the glass in the freezer for at least 30 minutes, or until the drippings have begun to solidify. Remove the glass from the freezer and pour off the fat at the top, leaving the solidified drippings below.
- If you don’t have the time, you can always use one of those fat separator contraptions, with the spout at the bottom so you can pour off the drippings, leaving the fat behind. Continue with the recipe for turkey gravy.
Notes
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
David Peppers says
This ia very good, but it is not so much better than McCormick ready made chicken gravy to make up for the effort.
Nicole Hunn says
David, to each his own. It sounds like this recipe simply isn’t for you.
Lynn A. Decker says
This was DELICIOUS and EASY! Thank you SO MUCH for helping us make our Thanksgiving gravy so wonderful that we didn’t notice or care that it was GF! (I used the white rice flour/potato starch/tapioca starch mixture.)
Stacy says
This was great, and easy! The rest of the guests didn’t even notice the gravy was gluten free! The sour cream apple pie with gf pastry crust was also a big hit! Thanks for helping make our Thanksgiving delicious!
Kristy B. says
l am shooting for stress free T day too! This will be perfect. I have made everything possible ahead of time. I’m feeding around 20 people so it’s better this way. I want to enjoy the holiday, too! SO excited though because I think my copy of the new boom comes tomorrow.
Laura says
I stumbled upon your blog a few days ago and I love your recipes. I ordered your first cookbook and I can’t wait to dig into it! Thank you!
Nicole Hunn says
I would not fill your pies before you are ready to bake them, Mare.
Linda says
We did our gluten free Thanksgiving early this year — last Sunday! It was a glorious day. The gravy I made was very similar to yours except I only used white rice flour and I used soy-free Earth Balance instead of butter. I roasted a turkey breast so there weren’t many pan drippings. That was fine. The gravy was awesome and no one complained at all! When I reheated the next day, I whisked in a little unsweetened coconut milk and — voila! — a new gravy much more like a classic pot pie type of gravy. Nicole, I love your blog and your books and get so many great ideas from them. We are a gluten/dairy/soy-free family so I usually have to make adjustments, but most of the recipes I’ve tried this with have worked great. Not trying it with bread though — way too touchy I think! Keep up the great work!!!
Debrah says
I’m going to try your recipe this year. I have been making a Madera gravy in the past that was from Martha Stewart and I just swap the flour for Better Batter. I want to try the xantham gum free blend. Do you recommend a brand of food scale? Mine doesn’t do grams so I’m in the market for a new one.
Happy Turkey Day to you and yours, Nicole!
Jennifer S. says
This looks divine but I copped out and bought some Trader Joe’s GF Turkey Gravy last weekend to take with me when we travel on Thanksgiving day.
I did get a notice late last week from Amazon that the book would arrive sometime next week. If it arrives this week – I’m going to happy dance around the house!! Any word on your expandex dealer’s online shop opening up again?? Also who won the first contest?
Maryann Jordan says
Going to make this today! Do you think I can double this? Feeding an army tomorrow…. Or would it be better to do in 2 separate batches?
Nicole Hunn says
Hi, Maryann, You can absolutely double it! Just be sure to use a large enough skillet so that the roux browns. And a happy Thanksgiving to your army and you!