This gluten-free gravy is the one I make every Thanksgiving, built from marrow instead of a store-bought mix that can turn out thin or starchy. Melt butter, whisk in gluten-free flour until it turns golden, then slowly add stock or drippings until it’s smooth and thick.
You only need six ingredients, and it works with or without turkey drippings. If you’re short on drippings or made a smaller bird, a good stock carries the flavor just as well.
My family honestly can’t tell this is gluten-free. I’ve served it at Thanksgiving for years and no one has ever noticed it’s gluten-free, even the relatives who’d normally be the first to say something. A well-cooked gluten-free roux gets you the same richness and color as a traditional one, so nothing about the final gravy gives it a
Ingredient Notes
- Butter – I use unsalted butter so I can control the saltiness myself. A plant-based butter works fine too if you need this to be dairy-free.
- Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag for this recipe. It already contains xanthan gum, which helps you form a gluten-free roux for the gravy.
- Turkey Stock/Broth or Pan Drippings – Store-bought or homemade stock both work. Just use the most flavorful one you can get. If you use pan drippings instead, you’ll get more of that roasted flavor carried over from the turkey. You’ll need 2 cups of liquid total, and a mix of stock and drippings works too. I usually start with drippings and then top off with stock to get to the 2 cups. Double-check your stock label for gluten, and if you’re using drippings, make sure the turkey wasn’t basted with anything that contains gluten or stuffed with regular stuffing.
- Gluten-Free Worcestershire Sauce – Regular Worcestershire sauce usually contains malt vinegar made from barley or soy sauce. I use Lea and Perrins, which is labeled gluten-free in the U.S.
- Fresh thyme (optional) – I love to add some fresh herbs, like fresh thyme, to my gravy for added flavor and a pop of color. Fresh sage, fresh rosemary, or even a sprinkle of fresh parsley will all work here!
Don’t Skip Skimming the Fat
If you’re using pan drippings, skim off the extra fat floating on top before measuring out your liquid. Skipping this is the most common reason gravy turns out greasy instead of smooth.
Recipe FAQs
Yes, reheat it on the stove over low heat, adding a little extra broth if it’s thickened up too much.
Tamari, gluten-free soy sauce, or a splash of balsamic vinegar all work here. If you go the balsamic route, add a small pinch of extra salt since it won’t bring quite the same savory depth that Worcestershire’s anchovies do.
Whisk in more broth or water a little at a time over low heat until it loosens back up.
Expert Tips
Storage Instructions
- Storage: Store leftover gravy in an airtight container in the refrigerator for up to 3-4 days. Let it cool to room temperature first before putting it in the fridge.
- Freezer Option: Gravy freezes well for up to 3 months. Use a freezer-safe container or a zip-top bag, leaving a little room for expansion, and thaw in the refrigerator before reheating.
- Reheat: Warm it in a saucepan over low to medium heat, stirring frequently so it doesn’t stick or burn. If it’s thickened up too much, whisk in a little extra broth or water to loosen it. Keep the heat moderate, since high heat can cause it to separate or turn lumpy.
Serving Suggestions
You can’t have mashed potatoes without gravy, in my opinion. I ladle a big portion of it right over the top. From there, it’s just as good on my air-fried chicken thighs as it is on my gluten-free fried chicken. Around the holidays, I’ll spoon it over my gluten-free stuffing, which soaks up every bit of it.
Gluten-Free Gravy
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 4 tablespoons (36 g) gluten-free flour blend - I use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 2 cups (480 g) turkey stock, broth or pan drippings - be sure it's gluten-free
- 1 teaspoon (5 g) gluten-free worcestershire sauce - I used Lea & Perrins which is labeled gluten-free in the United States
- ½ teaspoon salt - or to taste
- ¼ teaspoon ground black pepper - or to taste
- 1 teaspoon chopped fresh herbs - thyme, rosemary, sage, etc., optional
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Melt 4 tablespoons (56 g) unsalted butter in a saucepan over low heat.
- Once melted, whisk in 4 tablespoons (36 g) gluten-free flour blend and cook for 3-4 minutes, whisking constantly, until the flour turns golden brown.
- Pour in 0.5 cups (120 g) turkey stock, broth or pan drippings, whisking until combined.
- Slowly pour in the remaining 1.5 cups (360 g) turkey stock, broth or pan drippings, whisking constantly until the gravy is smooth.
- Turn the heat to medium and let the gravy simmer until thickened, about 5-6 minutes.
- Take off the heat and stir in 1 teaspoon (5 g) gluten-free worcestershire sauce, ½ teaspoon salt, ¼ teaspoon ground black pepper and 1 teaspoon chopped fresh herbs. Taste and adjust seasonings as needed.
Notes
- Yield: This recipe makes about 2 cups of gluten-free gravy. The nutritional information is based on 2 tablespoons of gravy per serving and is an estimate.
- Gluten-Free Note: Double-check that all your ingredients are gluten-free, especially the flour, Worcestershire sauce, and stock or broth. These commonly contain gluten unless labeled otherwise.
- Turkey Pan Drippings: Skim the fat off the drippings first, or the gravy will turn out greasy.
- Dairy-Free: Substitute the butter with a plant-based butter.
- Storage: Store leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months. See storage notes in the post above for more details.
