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GET IT NOWI Finally Made a Gluten Free Gravy That Tastes Like the Classic
I’ve made gravy in lots of different ways over the years, but this gluten free gravy is the closest thing I’ve made to the classic version. It actually has the same smooth texture and savory flavor. Here’s why this gluten free gravy recipe has become my go-to for holidays and even everyday dinners:
- Thick, rich, and silky just like regular gravy – I could always tell the difference with my low carb gravy, but with this version, I honestly can’t tell. It’s got the same rich, buttery flavor, glossy finish, and adjustable thickness of the regular kind.
- Holiday-worthy, but weeknight easy – Whether I’m making it for Thanksgiving or a regular roasted chicken, this one comes together in 5 minutes with just 3 ingredients (plus salt and pepper).
- Flexible – I use this recipe to make gluten free turkey gravy for the holidays, but I’ve also used chicken broth for regular meals. It’s so creamy both ways.
Make this gluten free gravy with me, and I’ll show you how to get that smooth, classic texture — without the gluten.
Ingredients & Substitutions
Here I explain the best ingredients for my easy gluten-free gravy recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Broth or Drippings – I originally developed this gluten free gravy using the pan drippings from my oven roasted turkey, which worked beautifully. I’ve since made it using drippings from just Crock Pot turkey breast, spatchcock chicken, turkey roulade (most recently), homemade chicken stock (most often), and even simply chicken broth from the store. So, use hat you’ve got!
- Tapioca Flour – Sometimes this is called tapioca starch, which is the same thing — a flour from cassava (yuca) root. Here’s a comparison of other gluten-free thickeners I’ve tried:
- Arrowroot Powder – This is my second-favorite option. However, it doesn’t reheat as well and the texture is more sensitive to overheating.
- Cornstarch – This thickens faster, you’ll need less, and I get a more clear, lighter tasting gravy with it. However, I don’t like using it because unfortunately most is GMO.
- Potato Starch – This thickens fine, but lacks that “starchy” flavor.
- Gluten-Free Flour – This can be combinations of many different flours, depending on the brand. All should work fine, but the ideal amount can vary, and I’m not a fan because many of them are processed or lower quality starches.
- Unsalted Butter – Makes the flavorful roux. I like using unsalted so I can season to taste. Ghee works well if you need a dairy-sensitive option.
- Sea Salt & Black Pepper
How To Make Gluten Free Gravy
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the butter. Add the butter to a saucier like this. Let it melt until smooth and bubbly.
- Add the flour. Sprinkle in the tapioca flour and whisk to combine.
- Whisk into a smooth, thick paste. This is called a roux, and it’s what thickens the gravy.
- Add the broth. Slowly pour in the broth or drippings while whisking constantly.
- Simmer to thicken. Turn up the heat just until it starts to bubble, then simmer, stirring continuously, until it reaches your favorite texture. Season your gluten free gravy with salt and pepper to taste.
My Tips For The Best Texture
- If using turkey or chicken drippings, I recommend straining them. Cool completely, which will separate the fat. You can then strain through a fine mesh sieve, or I love this fat separator which is less messy and easier to use.
- The size of your saucepan makes a big difference in the timing. I recommend a large one (at least 3 quarts), so that the gluten free gravy thickens fast. You can use any large saucepan you like, but I like this saucier because the curved bottom makes it easier to whisk.
- Adjust the simmer time as needed. Partly it varies by your pan like I mentioned above, but it also depends on how thick you like your gravy to be.
- Be careful not to overcook or overheat. I find the tapioca flour gravy can get slimy if you heat too long or too fast. Choose your lowest-heat stove burner!
- Whisk constantly when pouring the broth. This is important to avoid any lumps in your gravy.
- The amount of salt I added was based on reduced sodium broth. If yours is regular, you’ll need less. I always recommend adding 1/4 teaspoon of salt at a time and tasting with each addition.
- Feel free to add extra seasonings. My favorites are garlic powder, onion powder, and dried thyme, but I make this basic version most often.
- Like any gravy, the texture of this one changes as it cools. It’s a little thin when piping hot, perfect when it’s warm, and starts to get too thick when cold. Keep this in mind when taking it off the heat. I like to use a heated gravy boat like this to keep it warm at the perfect temperature!
Gluten Free Gravy (3 Ingredients)
My 3-ingredient gluten free gravy recipe is smooth, thick, glossy, and takes just 5 minutes. Perfect for turkey, chicken, or mash!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large saucepan or saucier over medium heat, melt the butter.
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Reduce heat to low. Sprinkle the tapioca flour into the pan and whisk in until a paste forms.
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Add the broth or turkey drippings, whisking as you pour.
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Increase the heat and bring the mixture to a gentle boil. Reduce the heat and simmer for 2-3 minutes, or until thickened to your liking.
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Add salt and pepper to your taste.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the best texture and keep your gravy warm.
- Storage: This gluten free gravy tastes best fresh, but you can keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Reheat: Warm gently on the stove, being careful not to overheat. If it thickens too much, just add a splash of broth.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Gluten Free Gravy
Serving Ideas
You can serve this gluten free gravy recipe over the same dishes you used to enjoy with the regular kind! Try it with:
- Turkey – Whether it’s a roasted turkey breast, my new (and fun) turkey roulade, or the whole bird, this sauce adds moisture, flavor, and the kind of “this is holiday worthy!” feeling you want at your holiday table.
- Chicken – I love pouring this gluten free gravy over weeknight favorites like my juicy baked chicken breast or roasted half chicken. It turns something simple into a cozy, comforting meal. It’s great over many of my other chicken recipes!
- Sides – Gravy is classic with mashed potatoes, but I usually pour it over cauliflower mash for a lighter swap. It’s also great on my cauliflower stuffing or roasted veggies.
4 Comments
Carol L
0Can you substitute glucomannan for the tapioca flour?
Maya | Wholesome Yum
0Hi Carol, You could try but the amount needed would be drastically different.
Katheryn
0Great!!! I mean really great!
Wholesome Yum D
0Love the enthusiasm, Katheryn! I’m so happy to hear you enjoyed it!