Gluten Free Dairy Free Gravy – Quick Facts
- Recipe: Gluten-Free + Dairy-Free Gravy
- Prep Time: 5 minutes | Cook Time: 10 minutes
- Serves: 12
- Key Ingredients: Plant-based butter, gluten-free flour, drippings or broth
- Dietary: Gluten-free + dairy-free
- Methods: Roux-based
- Best For: Thanksgiving, mashed potatoes, roasted meats
- Storage: 3–4 days refrigerated
If you have been looking for a solid, tried-and-true gluten free dairy free gravy recipe, then this is for you! We have made this countless times and it turns out perfectly every time. Whether you are making a whole roasted chicken recipe for Sunday dinners with the family or you have everyone over for a big Thanksgiving dinner or Christmas dinner, you have to make a creamy gravy to pour over your herb butter turkey and dairy free mashed potatoes! It is a must, trust us.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Drippings + Broth: If you have drippings from either a turkey or chicken, those will result in the best flavor. If you don’t have enough drippings, you can substitute with a high-quality broth. You *can* use just broth – the consistency will be just fine – the flavor won’t be quite as amazing, but it will get the job done in a pinch!
- Gluten Free Flour: I generally use Bobs Red Mill for this.
- Plant Based Butter: My go-to brand is Miyokos for plant-based butter – always works well for me and that’s what I tested this with.
How To Make Gluten and Dairy Free Gravy
Step 1: Add plant based butter to skillet at medium-high heat. Let melt.
Step 2: Once plant based butter has melted, add gluten free flour.
Step 3: Use whisk to combine the flour and the butter to create a paste.
Step 4: Keeping the skillet at medium-high heat, add drippings 1/3 cup at a time, whisking each time. Be patient – slowly the paste will thin out to a gravy.
Cornstarch Method:
If you want to make this with cornstarch instead of flour: use 2 cups of drippings (turkey or chicken) + slurry (1/4 cup cold water + 1 tablespoon cornstarch). Warm drippings in medium saucepan on medium heat until hot. In small bowl, whisk together cold water and cornstarch. Add slurry to drippings and whisk until it thickens. Taste and add salt or pepper, as desired. Serve immediately.
Tapioca Starch Method:
- 2 tablespoons plant-based butter (ghee also works, although not dairy-free)
- 1 tablespoon tapioca starch
- 1 cup drippings/broth
Follow the same directions as in the recipe card below: melt butter on med-high heat, add flour and whisk, slowly add broth while whisking until you have add all the broth. Add salt and pepper to taste.
Best Ways To Serve Gluten and Dairy Free Gravy
Any time we think about gravy, we automatically thick about Thanksgiving day with a big thanksgiving turkey, slow cooker mashed potatoes, giblet stuffing (which can be made gluten-free), and all the trimmings that are perfect for pouring gravy over the top! But there are so many other meals that could use this flavorful gravy recipe. It is a good gravy to pour over a roasted spatchcock chicken, oven baked pork chops, or a oven roasted turkey breast. The options are endless!
Other Gluten Free Recipes You Might Like
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Ingredients
- 4 tablespoons plant based butter
- 6 tablespoons gluten free flour
- 2 cups drippings
- 1 cup chicken broth
- kosher salt and ground black pepper, to taste
Instructions
- Roux: In a deep skillet or medium saucepan melt plant based butter on medium-high heat. Then add in gluten free flour and whisk to combine. This will create a sort of paste (called a roux) and it should have an almost nutty smell.
- Adding Liquid: Then slowly add in the drippings (about 1/3 cup at a time), whisking constantly. Continue adding and whisking until it is all added. Then do the same thing with the broth, until it is all incorporated.
- Consistency: Assess the consistency of the gravy – if you like it a little thinner, add broth a little at a time, whisking to combine, until you have reached your desired consistency. If you want it a bit thicker, let it simmer (a soft boil) for a little bit and it will continue to thicken. Taste and add salt, as desired.
- Serve: Enjoy immediately! If gravy ends up having to sit for a bit and you feel it dries up a bit, just add a splash of broth and whisk to revive.
Notes
- Just Dairy-Free: if you only want a dairy-free gravy recipe use all-purpose flour instead of gluten-free.
- Just Gluten-Free: if you only want a gluten-free gravy recipe use regular butter instead of plant-based.
- Paleo/Whole30: for paleo/Whole30 you would want to see the Tapioca Method highlighted in the blog post above.
- Cast Iron Skillet: I find that gravy works best in a larger, flatter skillet which is why I am recommending to use this for that method.
- Storage: Keep leftover gravy in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months.
Kristi Sammon says
We are fortunate to have a great local supplier of organic chickens, so prepare quite a few throughout the year. Was looking for something new to try, as my kids seemed less enthused each time I prepared one for dinner. I knew youโd have a great recipe and this did not disappoint! Everyone loved it, and asked for me to make this again next time we have a chicken. Carcass is in the crock potโsure to make delicious broth. Thank you!
Erin says
So glad you enjoyed it, Kristi!! And thank you so much for the feedback – I really appreciate it!