Gluten Free Gravy

Yes, you can be gluten free and have luscious, savory gravy too! Whip up this easy gravy in minutes, made with or without pan drippings.

Prep Time 5

Cook Time 5

Total Time 10

Course Sauce, side

Cuisine American

Keyword dairy free, gluten free

Method Simmer

Servings cups

Calories 214kcal

Add butter to a medium-size saucepan over medium heat. Once the butter has melted, sprinkle in the gluten free flour then whisk to combine. Cook while whisking for 1 minute.
Slowly drizzle in the stock or broth while whisking to create a smooth sauce. Turn the heat up slightly then continue to cook while whisking until the gravy has thickened, 1-2 minutes.
Turn off the heat then add a drizzle of gluten free Tamari, a pinch of poultry seasoning, and black pepper. Stir to combine then taste and add salt if needed. Serve gravy immediately or place a lid on top of the pan to keep warm.

Let the roasting pan or skillet rest for 10 minutes to allow the natural juices from the roast to seep out, and the pan to cool down slightly. Lift up the roast using tongs to allow any excess liquid to drip off, then transfer to a cutting board to continue to rest.
Turn the heat under the skillet or roasting pan (ensure it's stovetop safe) to medium-high then add 1 cup stock or broth. Use a metal spatula or wooden spoon to scrape up all the browned bits from the bottom of the pan.
Pour all the liquid through a fine mesh sieve into a fat separator or glass measuring cup. Measure out 1/4 cup fat using the fat separator, or use a turkey baster or meat injector to remove 1/4 cup fat from the drippings in the glass cup. Add melted butter if needed to equal 1/4 cup fat if you don't have enough.
Heat the skillet over medium heat (use a new, clean saucepan if you used a roasting pan to cook your meat) then add the fat. Once hot, add the gluten free flour then whisk to combine. Cook while whisking for 1 minute.
Slowly drizzle in the stock or broth (add store-bought stock or broth if you don't have 2 cups of the pan drippings) while whisking to create a smooth sauce. Turn the heat up slightly then continue to cook while whisking until the gravy has thickened, 1-2 minutes.
Turn off the heat then season with black pepper. Stir to combine then taste and add salt if needed. Use gravy immediately or place a lid on top of the pan to keep warm.

Use chicken stock or broth if serving the gravy with poultry dishes, and beef stock or broth if serving with beef-based dishes.
I don't typically add Tamari, poultry seasoning, nor salt if I'm making the gravy using pan drippings — they're usually well seasoned enough.
I do not add poultry seasoning to the gravy if making beef gravy.