This gluten free gravy recipe is smooth, rich and full of flavor for topping your favorite holiday foods! It's even better when you use the Turkey drippings and it takes minutes to whisk together.
Ingredients for gluten free gravy
- Fat like ghee or butter
- A thickener: usually flour, cornstarch or tapioca starch
- Chicken stock or turkey drippings
- Seasoning like salt and pepper
How to make gluten free gravy
To make gravy without flour, you'll use a different form of thickener like cornstarch, tapioca flour or arrowroot powder. These options all help thicken the gravy but keep it gluten free.
We're using tapioca flour or arrowroot powder in this gluten free gravy recipe to keep it paleo too!
Make sure to heat and simmer the gravy on low for long enough so it can reduce. The longer it reduces, the thicker the gravy! The steam that cooks off reduces the amount of liquid in the sauce.
Is arrowroot whole30 approved?
Yes, arrowroot powder is a paleo-approved ingredient. It's used to thicken sauces (like this one!), to thicken soups, and to give baked goods a great texture.
How do you thicken gravy?
To thicken the gravy using one of these options, you'll create a slurry from the water and the flour or powder. Next, add the slurry to a pan with melted butter and stir well to create a thicker paste. Add the turkey drippings or stock and this roux will thicken the gravy.
If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
What to serve with gluten free gravy:
- The best dairy free mashed potatoes
- Gluten free stuffing
- Cauliflower mashed potatoes
Gluten Free Gravy
Ingredients
- 4 tablespoons vegan butter, ghee, coconut oil or grass-fed butter
- 1 tablespoon tapioca starch or arrowroot powder
- 3 cups hot chicken stock or strained turkey drippings
- ½ teaspoon poultry seasoning
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a medium saucepan over medium-low heat then add your chosen fat to melt. In a separate bowl, mix the arrowroot or tapioca starch with 1-2 tablespoons of water and let it dissolve. Pour the mixture over the top of the melted butter and whisk well until smooth and no clumps remain. Cook for 1 minute, whisking constantly until the mixture is golden and bubbling.
- Continue to whisk and slowly pour in the warm stock at the same time. The mixture will be a bit clumpy but keep whisking until it smoothes out.
- Bring to a simmer and allow to cook for an additional 2-3 minutes until thickened, continuing to whisk frequently. Whisk in the poultry seasoning, salt and pepper. Taste test and adjust seasoning as needed.
- Store in a large mason jar if you make it a day or two in advance.
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