Making gluten free gravy that tastes rich, smooth, and satisfying is easier than you might think. Whether you’re catering to gluten sensitivities, celiac disease, or just want to try a healthier alternative, this guide will walk you through everything you need to know to make perfect gluten free gravy every time.
Why Choose Gluten Free Gravy?
Traditional gravy often relies on wheat flour as a thickener, which contains gluten. For those avoiding gluten, this means missing out on one of the most beloved sauces to accompany mashed potatoes, roasted meats, and vegetables. Luckily, there are several gluten free alternatives that deliver the same luscious texture and deep flavor without any gluten.
The Basics of Gluten Free Gravy
At its core, gravy is a thickened sauce made from meat drippings or broth combined with a thickening agent. The key to gluten free gravy is replacing wheat flour with gluten free thickeners such as:
– Gluten free all-purpose flour blends
– Cornstarch
– Arrowroot powder
– Chickpea flour
Each thickener has its own texture and flavor nuances, but all can create a smooth, velvety gravy.
How to Make Gluten Free Gravy from Scratch
Here’s a straightforward method to make gluten free gravy without pan drippings, perfect for any occasion:
- Melt Butter and Add Gluten Free Flour: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in 2 tablespoons of gluten free flour and whisk constantly for about 1 minute to cook out the raw flour taste.
- Add Broth Gradually: Slowly pour in 1 to 2 cups of gluten free stock or broth while whisking continuously to avoid lumps. Increase heat slightly and continue whisking until the gravy thickens, about 1-2 minutes.
- Season: Turn off the heat and add a splash of gluten free soy sauce (like Tamari), a pinch of poultry seasoning or herbs, and black pepper. Taste and add salt if needed.
- Serve or Keep Warm: Use immediately or cover to keep warm until serving.
This method is quick and adaptable to chicken, beef, or vegetable broth for different flavor profiles.
Making Gluten Free Gravy Using Pan Drippings
For a richer, more flavorful gravy, use the drippings from roasted meat:
- Rest the Meat: After roasting, let the pan rest for 10 minutes. Remove the meat and pour the drippings into a measuring cup.
- Separate Fat: Skim off excess fat, leaving about 1/4 cup for flavor. Add melted butter if needed to reach this amount.
- Deglaze the Pan: Return the pan to medium-high heat, add 1 cup of broth, and scrape up browned bits stuck to the pan.
- Make the Roux: In a separate pan or the same skillet, heat the fat and whisk in gluten free flour. Cook for 1 minute.
- Add Liquid: Slowly whisk in the broth and drippings mixture. Cook until thickened.
- Season and Serve: Add black pepper and salt to taste. Serve warm.
Tips for Smooth, Lumpy-Free Gluten Free Gravy
– Always whisk constantly when adding liquid to the flour or starch mixture to prevent lumps.
– Use cold broth or water when mixing with starch before adding to hot liquid. This helps separate starch granules for a smooth finish.
– Cook the roux (flour and fat mixture) for a few minutes before adding liquid to develop flavor and remove any raw flour taste.
– If lumps form, strain the gravy through a fine mesh sieve for a silky texture.
Alternative Thickening Agents for Gluten Free Gravy
– Cornstarch: Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Add to boiling broth and stir until thickened. Cornstarch creates a translucent, glossy gravy and is quick to thicken.
– Arrowroot Powder: Similar to cornstarch but with a slightly lighter texture. Avoid boiling for too long as it can break down.
– Chickpea Flour: Adds a nutty flavor and thickens well but may alter the gravy’s taste slightly.
Flavor Boosters for Gluten Free Gravy
– Use gluten free soy sauce or Tamari for umami depth.
– Add fresh or dried herbs like thyme, sage, or rosemary.
– A splash of white or red wine can add complexity.
– Mustard or Worcestershire sauce (gluten free versions) can enhance savory notes.
– For a deeper brown color and richer taste, consider gluten free gravy master or browning sauce.
Dairy-Free and Vegan Gluten Free Gravy Options
To make your gravy dairy-free or vegan:
– Substitute butter with olive oil or vegan margarine.
– Use vegetable broth instead of meat stock.
– Use plant-based milk or cream alternatives for creamier gravy versions.
– Thickening agents remain the same and work well in these variations.
Storing and Reheating Gluten Free Gravy
Gluten free gravy can be refrigerated for up to 2 days. It thickens as it cools, so reheat gently over low heat, adding a splash of broth or water to loosen it if needed. Keep stirring to maintain smoothness.
Making gluten free gravy is simple, versatile, and rewarding. With a few easy swaps and techniques, you can enjoy rich, flavorful gravy that complements any meal without gluten. Give it a try—you’ll never miss the wheat flour!