If you’re looking for a gluten-free gravy that’s both delicious and easy to make, this recipe is a perfect choice. It’s thick, smooth, and has a rich, savory flavor that pairs beautifully with a variety of dishes. The key to getting it just right is in the flavor of the gluten-free roux and the whisking technique, which ensures a lump-free texture.
Best of all? All you need is 6 simple ingredients! You can use the drippings from your turkey or make it without drippings, too. No matter which way you choose, this gravy will complement your meal perfectly, no matter if it’s a weeknight dinner or a special occasion.
This gravy is particularly great for family gatherings, holidays like Thanksgiving and Christmas, or a cozy Sunday roast. Its buttery and subtly seasoned taste enhances everything from roasted turkey to mashed potatoes. Try it once, and you’ll see how it can become a staple in your kitchen for both everyday meals and special occasions.
You’ll love this recipe because:
Table of Contents
- Butter – Opt for unsalted butter to control the saltiness of your gravy. If you’re dairy-free, you can substitute it with a plant-based butter alternative.
- Gluten-free flour blend – I used 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 works well. You want to get the most flavorful stock or broth you can buy or make. If using pan drippings, you’ll get a richer flavor unique to your roasted meat. You’ll want 2 cups of total liquid. You can use a combination of stock and pan drippings. Be sure to double check that your stock is gluten-free! And also be sure if you are using pan drippings that it is not from a turkey that has been basted with gluten-containing ingredients or has been stuffed with stuffing.
- Gluten-free worcestershire sauce – Ensure it’s labeled gluten-free, as traditional versions may contain malt vinegar derived from barley.
- Salt – Start with a smaller amount and adjust to taste, especially if your stock or pan drippings are already seasoned.
- Ground Black Pepper – Freshly ground black pepper provides the best flavor, but pre-ground works in a pinch. Adjust according to your preference for spiciness.
- 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!
It’s very simple to make your own gluten-free gravy at home with just a few ingredients. The below photos with matching steps are not meant to be the full recipe, but are there to help you see the recipe at various stages so you can make this easy gravy perfectly every time. Pay special attention to the color of the gluten-free roux!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Yes, you can prepare this gravy in advance. Simply reheat it on the stove over low heat, adding a little extra broth or water if it’s too thick.
If you don’t have gluten-free Worcestershire sauce, you can use tamari or soy sauce (ensure it’s gluten-free) or a bit of balsamic vinegar for a similar depth of flavor.
If the gravy is too thick, gradually add more broth or water, stirring constantly, until it reaches your preferred consistency.
Yes, this gravy can be frozen. Let it cool completely, then store in a freezer-safe container. Thaw in the refrigerator before reheating.
Absolutely! Substitute the butter with a dairy-free alternative like margarine or a plant-based butter substitute.
Yes, while turkey broth is ideal for traditional flavors, you can use chicken or vegetable broth as alternatives for different flavor profiles or dietary preferences.
- Storage: Store any leftover gravy in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Be sure to let the gravy cool to room temperature before storing in the refrigerator.
- Freezer Option: This gravy can be frozen for longer storage. Place it in a freezer-safe container or a zip-top bag, leaving some room for expansion. It will last for up to 3 months in the freezer. Thaw in the refrigerator before reheating.
- Reheat: To reheat the gravy, transfer it to a saucepan and warm it over low to medium heat, stirring frequently to prevent sticking or burning. If the gravy has thickened too much during storage, you can thin it out by whisking in a little extra broth or water until it reaches your desired consistency. Avoid high heat, as this can cause the gravy to separate or become lumpy.
There are so many different dishes that pair perfectly with gluten-free gravy! From my gluten-free mashed potatoes, to air fryer chicken thighs, to my gluten-free stuffing — they all are delicious with a little drizzle of this homemade gravy!
Did you make this recipe?
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- 4 tablespoons butter (56.5g)
- 4 tablespoons gluten-free flour blend (36g)
- 2 cups turkey stock or broth or pan drippings (be sure it's gluten-free)
- 1 teaspoon gluten-free worcestershire sauce
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 teaspoon chopped fresh herbs (thyme, rosemary, sage, etc., optional)
- Melt the butter in a saucepan over low heat.
- Once melted, whisk in the gluten-free flour and cook for 3-4 minutes, whisking constantly, until the flour turns golden brown.
- Pour in 1/2 cup of the stock, whisking until combined.
- Then, slowly pour in the remaining stock and whisk 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 the gluten-free worcestershire sauce, salt, pepper and any additional herbs or seasonings desired. Taste and adjust seasonings as needed.
- 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 estimation.
- If you have celiac disease or are on a gluten-free diet, be sure to double check all of your ingredients are gluten-free. Ingredients like flour, worcestershire sauce and turkey stock or broth will often contain gluten, so you will need to buy the gluten-free versions of these.
- If you are using turkey drippings, be sure to skim the fat off the drippings otherwise your dressing will be very greasy.
- For a dairy-free version, substitute the butter with a plant-based butter or oil.
- 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 information.