This gluten free gravy recipe will be a game changer for your Thanksgiving table! It's easy to make, full of flavor, and can be poured on almost all your favorite sides. I love this gluten free turkey gravy the best when using the turkey drippings. So much flavor!
What is gluten free gravy made of?
- Fat like ghee or butter
- A thickener: usually flour, cornstarch or tapioca starch
- Chicken stock or turkey drippings
- Seasoning like salt and pepper
How do you make gravy without flour?
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 long 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 with tapioca flour or arrowroot powder?
To thicken the gravy using one of these options, you'll create a roux with the flour or powder. To do this, melt the butter then add the tapioca flour or arrowroot powder to create a thick paste. Once you add the drippings or stock, 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
- 2 1/2 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. Sprinkle the tapioca starch over the top 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.
Notes
Nutrition
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