Go Back Email Link
–+ servings
Gluten-free gravy being poured over a serving of mashed potatoes.
No ratings yet

Gluten-Free Gravy

This gluten-free gravy comes together in one pot, whisked smooth with no lumps. It's rich and delicious over mashed potatoes, turkey, or fried chicken.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 servings
Metric - US Customary

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.
    Melted butter in a white saucepan.
  • 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.
    A golden brown gluten-free roux in a white saucepan.
  • Pour in 0.5 cups (120 g) turkey stock, broth or pan drippings, whisking until combined.
    Turkey stock being poured into a saucepan with a gluten-free roux.
  • Slowly pour in the remaining 1.5 cups (360 g) turkey stock, broth or pan drippings, whisking constantly until the gravy is smooth.
    A white saucepan with gluten-free gravy being stirred with a wire whisk.
  • Turn the heat to medium and let the gravy simmer until thickened, about 5-6 minutes.
    A white saucepan of gluten-free gravy on a pink table.
  • 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.
    A white saucepan with gluten-free gravy topped with salt, pepper and worcestershire sauce in it.

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. 

Nutrition

Calories: 42kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 142mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.2mg
QR Code linking back to recipe