Gluten-Free Gravy (5-Minutes!)

gluten free gravy recipe over mashed potatoes

Meaningful Eats

Gluten-Free Gravy (5-Minutes!)

6 servings

An easy and flavorful gluten-free gravy! Make it using pan drippings from a roasted turkey or chicken, or with boxed chicken stock. Works with any gluten-free flour!

Looking for a quick-and-easy, gluten-free gravy recipe? You've found it! Make this gravy in under 10 minutes for your Thanksgiving feast!

Course Dinner, Main Course

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 flour blend will work for this recipe. I like to use King Arthur Gluten-Free Measure-for-Measure Flour.

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

Worcestershire sauce: This is the secret ingredient! In the U.S., Lea & Perrins brand is gluten-free. If you don't have any Worcestershire sauce, you can use gluten-free soy sauce or tamari sauce.

Chicken stock: You can use strained turkey or chicken drippings, homemade broth or stock, or boxed stock or broth from the grocery store. Be sure to choose a flavorful, high-quality brand!

Butter: You can use salted or unsalted butter — just keep in mind that if you use salted butter, you may want to add a little less salt to season gravy.

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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