gluten free gravy recipe seems like a fancy thing, right? Except, you just want something that actually tastes good, isn’t gluey, and doesn’t make folks wrinkle their noses. Been there. Why are all the “safe” gravies either a flavorless mystery blob or cost more than the turkey? If you’ve ever found yourself at the holiday table, missing the perfect pour for mashed potatoes…same boat, friend. After stumbling through trial and error (too thin, too thick, what even IS that flavor), I finally unlocked the gluten free gravy recipe that actually makes people happy. Plus, you can check out even more gluten-free comfort ideas right here for inspiration: Gluten-Free Recipes. 
Gluten-Free Gravy Recipe
Okay, let’s get to the good stuff. I say this gluten free gravy recipe is five-star-restaurant good, even though I make it in my regular ol’ kitchen without any special gear. I don’t mess around with complicated flour blends (nobody’s got time for that chaos). My base uses cornstarch or potato starch. If you need dairy free, use your favorite plant butter—so forgiving!
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Ingredients:
- 2 cups chicken, turkey, or veggie broth (use what you have, honestly)
- 2 tablespoons cornstarch or potato starch
- 2 tablespoons butter (dairy free works great too)
- Salt & black pepper, to taste
- Optional for depth: dash of onion powder, thyme, or even a tiny splash of coconut aminos
Here’s how it actually goes down: Melt butter in a saucepan on medium heat (be patient, don’t scorch it). Mix starch with a few spoons of COLD broth, make it smooth (trust me, avoid lumps). Add broth to butter, then whisk in the starchy slurry. Stir like you mean it as it heats. You’ll see it thicken pretty quick! Taste and adjust salt and pepper. That’s it—like real gravy, just gluten-free.
I never thought gluten free gravy could taste just like the “normal” stuff my family loves, but this recipe was a total win for the holidays.
Tips and Suggestions
Alright, you may not get it perfect the very first try (I sure didn’t). If your gravy seizes up, don’t panic—whisk in a splash more broth. If it’s too runny? A pinch more starch mixed in cold water fixes it right up. Keep tasting: a bit more salt or black pepper (or, y’know, a little “secret” onion powder) can turn bland into wow. And please, don’t dump in the starch dry. Trust me. Been there, made that mistake, regretted it.
Double this recipe for big crowds, no sweat. It keeps in the fridge too, so sneak a spoonful the next day—no judgment. Oh, and you can pour it over a zillion things (not just mashed potatoes). If you wanna go extra, use homemade stock for gold-medal flavor. Forget the scary labels and guesswork from store-bought gravies.
How to Thicken Gravy Without Gluten
People get weirded out by thickeners. Here’s my two cents: cornstarch is my favorite for a foolproof gluten free gravy recipe, but potato starch or even arrowroot works too. The trick is always the same—dissolve your starch in cold liquid before you get near the heat. Once it hits the simmer, you’ll see magic (not instant, though—give it a sec). Oddly, if you keep boiling, it’ll thin again, so go easy.
If you don’t want to use starch, reducing the broth by simmering longer works, but takes patience I don’t always have. Some folks swear by mashed potato flakes or even a dab of cream cheese for something unique. They’re not traditional, but honestly—sometimes tradition is overrated. What matters is your gravy hugs your food, right?
How to Use Pan Drippings
Ah, the best part. Using pan drippings takes your gluten free gravy recipe up a notch. After roasting a chicken or turkey, pour off the juices—ditch big pools of fat (spoon it off or use that weird baster you keep in your drawer). Use the nice, brown drippings as your broth base for even more flavor.
If the drippings seem too strong or salty, just mix ‘em with low-sodium broth. You get that deep, almost smoky, homey taste. Sometimes you get little crispy bits stuck to the pan—scrape those in! That’s where the magic (and flavor) hide. And if you’re feeling saucy, a tiny splash of white wine could be your not-so-secret weapon.
Serving Suggestions
This is where gluten free gravy recipe becomes the MVP of the meal—no joke. Need some quick inspiration?
- Pour it all over creamy mashed potatoes (absolute classic)
- Drizzle on roast chicken or turkey—makes leftovers feel fancy
- Try it on roasted veggies or even meatloaf (don’t knock it til you try it)
- Oh, and dunk your favorite gluten free bread, just trust me
If you need other dinner ideas that pair well, check out this savory chicken and gravy recipe. Leftovers? Microwave and stir with a splash of broth to loosen it up, and you’re golden.
Common Questions
Q: Can I freeze this gravy?
A: Yep, but freeze it in small containers and give it a good whisk after thawing. It might look a bit weird at first but stirs back to smooth.
Q: What can I use if I don’t have cornstarch?
A: Potato starch and arrowroot work, or even a basic gluten free flour blend—but always mix them into cold liquid before adding.
Q: My gravy got lumpy, help!
A: No worries. Strain it through a sieve or blitz with a stick blender. Tastes just as good.
Q: Can I make this vegan?
A: Sure, swap in plant butter and choose veggie broth. Tastes lovely.
Q: Is this safe for celiac?
A: As long as you double-check your ingredients, especially broth and starches, you’re good.
Ready to Make Perfect Gravy? Here’s Your Encouragement
Let’s wrap up: gluten free gravy recipe doesn’t have to stress you out or taste like paste. Start simple, play around, and don’t sweat the small mishaps (it’s gravy, after all). And if you want a super-fast version, this Five Minute Gluten-Free Gravy is worth a look. If you need more ideas or tweaks, I also find Gluten-Free Gravy by Mama Knows Gluten Free super handy for troubleshooting. Now get in that kitchen and make some gravy magic, friend. The potatoes are waiting! 
Gluten-Free Gravy
Ingredients
Method
- Melt butter in a saucepan on medium heat, being careful not to scorch it.
- Mix starch with a few spoons of cold broth until smooth to avoid lumps.
- Add the broth to the melted butter and whisk in the starchy slurry.
- Stir continuously as it heats until the gravy thickens.
- Taste and adjust salt and pepper to your liking.
