This gluten-free gravy recipe is smooth, rich, and full of flavor for topping your favorite holiday foods! This easy recipe is even better when you use the pan drippings from your turkey and it takes minutes to whisk together. Follow our make-ahead instructions for a quick, no-fail Turkey gravy.
Need another gluten-free Thanksgiving recipe? Try gluten-free stuffing, gluten and dairy-free green bean casserole, or brussels sprouts and butternut squash.
A good gravy has a couple of components including 1) a solid roux to thicken it, 2) flavorful broth and/or turkey drippings, and 3) enough salt to bring out the flavors.
I recently went to a Thanksgiving cooking and prep workshop with the Ohio Poultry Association. We learned all about holiday sides, how to cook the perfect turkey, and all of the secrets to the best gravy.
Gravy can get a bad rep around the holidays. It’s one of those things we don’t make all of the time, so we don’t get a lot of practice. But it’s so much easier than you might think! There are a few simple steps and I’m going to walk you through each one.
Consider this your ultimate gravy guide! We’re using gluten-free flour in this recipe, but you don’t have to. If you aren’t gluten-free, you can use all-purpose flour instead.
For more gluten-free sauces, check out our library of gluten free recipes like gluten-free enchilada sauce or Whole30 BBQ sauce.
Why You’ll Love This Homemade Gluten-Free Gravy
- Easy recipe: This easy gluten-free gravy recipe takes a few minutes to pull together when the turkey comes out of the oven. Better yet, follow our make-ahead steps for the easiest gravy you’ll ever make.
- Just like classic gravy: in fact, use all-purpose flour and you have best traditional gravy too. Anyone can follow this recipe!
- Smooth and delicious: This smooth gravy has just the right consistency and adds a rich, natural flavor to your holiday spread.
- Holiday dinner staple: Save this recipe for Thanksgiving Day, Christmas dinner, or even just Sunday dinners.
Need more turkey recipes? Try this citrus turkey brine with this cheesecloth turkey recipe.
Grab These Ingredients
Here are the simple ingredients for this flavorful gluten-free gravy. Most are pantry staples and easy to find in the grocery store. Jump down to the recipe card for exact measurements.
- Fat: Fat like unsalted butter is a staple ingredient for a roux. Feel free to use dairy-free butter or ghee as the gravy base.
- Shallot: this is a secret ingredient that takes most recipes to the next level. Minced shallots add a ton of flavor to the base.
- Gluten-free flour blend: A thickener: While in a traditional gravy, you’d use all-purpose flour or wheat flour, for this gluten-free recipe, we’ll be using gluten-free flour (we like Bob’s Red Mill). We tested this recipe with an all-purpose flour blend, which does not contain xanthan gum. Don’t make an extra trip if all you have is one with xanthan gum, it will still work.
- Broth: You can use chicken stock, turkey broth, vegetable broth, or even beef broth. I’m providing a great starting point, but feel free to add more broth as needed. Measure with your heart!
- Turkey drippings: this is what is going to give your gravy SO MUCH FLAVOR if you’re making this for Thanksgiving dinner. If you aren’t making this for the holidays, just swap for broth and add a few more seasonings and herbs like salt, pepper, rosemary, sage, Worcestershire sauce, garlic powder, and onion powder.
- White wine: use this to deglaze all of the flavorful pan drippings from the turkey. You can swap it for turkey broth or chicken too.
- Seasoning: Always taste your gluten-free gravy and add salt and pepper and any fresh herbs as needed.
- Heavy cream: Add just a splash at the end to add a creamy element.
Note: a lot of recipes call for a thickening agent like cornstarch, tapioca starch, or arrowroot powder to thicken. This traditional gravy relies on only the roux to thicken it.
How to Make Gluten Free Gravy
Here are the simple steps, with photos, to make gluten-free gravy. Skip to the recipe card for the printable version.
Step 1. Make a Roux. Melt the butter in a saucepan and cook the minced shallot for 2-3 minutes. Sprinkle the flour on top and whisk together to thicken.
Step 2. Finish Gravy Base. Pour in the broth while you whisk constantly until it starts to thicken and no lumps remain.
Step 3. Store or Save. If you’re making it ahead, transfer the gravy base to a jar and cool completely then refrigerate for up to 3 days. Alternately, leave it on the stove until the turkey is done.
Step 4. Strain Turkey Drippings. Transfer the roasted turkey to a serving platter. Place a fine mesh sieve over a bowl. Spoon any veggies into the strainer and pour the drippings on top. You should be left with brown bits in the roasting pan. Save the drippings in the bowl!
Step 5. Deglaze the Pan. Place the roasting pan on the stove over two burners set to medium heat. Pour in the white wine and scrape the brown bits from the bottom of the pan. Cook for 2-3 minutes to reduce and cook off the alcohol.
Step 6. Add Gravy Base. Reduce the heat to low and slowly whisk in the gravy base. Stir and cook until thickened, 2 minutes.
Step 7. Finish and Enjoy. If the gravy is too thick, pour in the strained pan juices a little at a time until you reach your desired consistency. Taste and season with salt and pepper as needed. Add a splash of heavy cream at the end for more richness. Transfer to a gravy boat and serve warm.
Not Using Turkey Drippings?
Pour white wine, 3/4 cup of broth, Worcestershire sauce, heavy cream, salt, onion powder, garlic powder, and black pepper into the gravy base. Stir, taste, and adjust seasoning as needed before serving.
Pro Tips
- Vegetables: add veggies to the pan when you’re cooking the turkey. It gives the turkey more flavor, but it’s going to give your gravy THE BEST FLAVOR.
- Taste as you go: Taste the pan drippings before deglazing and remove any charred or burnt bits.
- Same day: If you don’t make it ahead of time, keep the gravy base on the stove without the heat for up to 3 hours and continue as written. Keep finished gravy over low heat for 2 hours. It may thicken as it cools or reduces so add more broth or drippings to thin it out before serving.
- Season at the end. Gravy will continue to cook down and the flavors will concentrate. If you add salt to soon, you could end up witht a very salty gravy.
- Always use a whisk to stir gravy. This ensures a smooth gravy with no clumps!
Recipe FAQs
The two best ways to thicken gravy are to let it simmer and reduce over low heat, or create a roux in a separate small saucepan and stir it in to thicken. You can also create a slurry of water and cornstarch, but that’s my third option.
Make sure to cook the roux on low heat for 4-5 minutes to cook the flour. This cooks the flour and removes any raw flour taste.
Use a whisk and slowly stir in the broth for the gravy base.
What To Serve With Gluten Free Gravy
- Holiday sides: dairy free mashed potatoes, Boursin mashed potatoes, or gluten-free stuffing.Try cauliflower mashed potatoes for a low carb option.
- Main dish: roasted beef tenderloin, Instant pot pot roast, air fryer turkey breast, or leftover turkey sandiwches.
- Speaking of leftovers, use the leftover gravy from your Thanksgiving meal and have it the next morning on these gluten-free biscuits.
How to Store
Allow the gravy to cool to room temperature before storing in an airtight container in the fridge for up to 4 days.
You can transfer the gravy to a plastic bag and freeze it flat for up to 3 months. Thaw overnight in the fridge and warm in a saucepan on the stove. Add broth as needed to reach your desired consistency.
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Gluten Free Gravy
Save this Recipe!
Ingredients
- 1/2 cup (56g) unsalted butter cubed (Note 1)
- 1 medium shallot minced
- 1/2 cup (59g) gluten-free all purpose flour without xanthan gum (Note 2)
- 3 cups (710ml) low-sodium chicken broth or turkey broth
- 1/2 teaspoon kosher salt
- Fresh ground black pepper to taste
- Turkey pan drippings OR 3/4 cup (177ml) of chicken or turkey broth plus more as needed
- 1/2 cup (118ml) dry white wine like Pinot Grigio (or sub more broth)
- 2 Tablespoons (29ml) heavy cream optional
Instructions
- Make the gravy base. Melt the butter in a medium to large saucepan over medium heat. Add the shallots and cook for 4-5 minutes, until soft.
- Sprinkle the flour on top of the melted butter and stir for 1 minute to create a thick paste. Continue to cook for 4-5 minutes, stirring frequently, to cook the flour. This helps remove any raw flour taste from the gravy.
- Turn the heat up to medium-high and whisk in the broth. Continue to cook to a boil and whisk frequently for 2-3 minutes, or until thickened.
- Remove the mixture from the heat and stir in the salt and pepper. Cool completely and store in an airtight container or jar for up to 3 days. If you aren't making this ahead of time, turn the heat off and leave the roux on the stove until the turkey is done. Continue with the next steps as directed.
- Finish the gravy with turkey drippings (Note 3 without turkey drippings). When the turkey is done roasting, remove it to a platter or cutting board to rest. Remove the roasting rack if using one. Carefully pour the turkey drippings from the bottom of the pan through a fine mesh sieve to strain into a measuring cup or bowl.
- Place the roasting pan over two burners both set to medium heat. Add the white wine and scrape the brown bits (fond) from the bottom of the pan with a wooden spoon or spatula. Simmer for 2-3 minutes, to reduce and cook off the alcohol.
- Reduce the heat to low and slowly whisk in the gravy base. Simmer until smooth and slightly thickened, about 2 minutes. If the gravy is too thick, add a splash of the reserved turkey juices to thin it out. When the gravy reaches your desired consistency, stir in the heavy cream if using. Taste and adjust add more kosher salt and black pepper as needed. Keep the gravy over very low heat until you’re ready to serve. It may thicken more as it warms so add more pan drippings or broth as needed.
Notes
Video
Equipment
- Medium Saucepan
- Airtight container optional for storing the gravy base
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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