5-Minute Gluten-Free Gravy (With or Without Drippings)

gluten free gravy recipe over mashed potatoes

Meaningful Eats

5-Minute Gluten-Free Gravy (With or Without Drippings)

6 servings

This easy gluten-free gravy works with any gluten-free flour blend! Make it with turkey or chicken drippings, homemade stock, or even boxed broth for a simple, flavorful gravy anytime. It's perfect for your next Thanksgiving feast!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 10

Author Erin Collins

Ingredients

2 1/4 - 2 1/2 cups chicken stock or pan drippings strained if using pan drippings (top up with chicken stock if needed - you can also use all chicken stock if preferred!)
1/4 cup butter
3 tablespoons gluten-free measure-for-measure flour any brand will work
1 teaspoon Worcestershire sauce Lea & Perrins is gluten-free
kosher salt and pepper if needed

Instructions

In a medium saucepan, melt the butter over low-medium heat. Whisk in the gluten-free flour and allow to cook for 2 minutes, while whisking.
While whisking constantly, slowly pour in 1/2 cup of the pan drippings from the roast turkey and whisk until it forms a paste. Add the remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth.
Allow the gluten-free gravy to simmer over medium heat until thickened. Take off heat, stir in the Worcestershire sauce and season with salt and pepper. (This is important! Make sure it’s well seasoned. I like to add a pinch of salt and a few good cracks of pepper.)
The gravy will continue to thicken as it cools. Enjoy!

Notes

Gluten-free: Any gluten-free measure-for-measure flour blend will work for this recipe. I like to use King Arthur!

Dairy-free: You can use olive oil or vegan butter, the gravy just won't have the same buttery flavor.

To Make-Ahead: You can easily make this gravy ahead of time then refrigerate or freeze it until the day of. Reheat when ready to serve.

To Store: Let cool completely, then store in an airtight container. Refrigerate for up to 4 days. Reheat on stove on medium heat. Stir until it is warmed through. You can add a little more drippings, broth, or stock if it is too thick.

To Freeze: Let cool completely, store in an airtight container or freezer bag, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in fridge. Reheat on stove.

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