Gluten Free Gravy – a simple, homemade gluten-free gravy recipe that is delicious and easy!
Easy Gluten Free Gravy Recipe
If you have been looking for a solid, truly tested gluten-free recipe then this is for you! I have made this countless times and it always turns out!
Who doesn’t love a good gravy recipe!
Why You Will Love This Recipe
- Easy: With just a few steps you can whip this recipe up in no time!
- Convenient: You most likely have everything you need in your pantry to make this simple recipe!
- Gravy makes everything better: Especially if you are trying to follow a Paleo/Whole30 being able to whip up some yummy gravy to pour over pork chops, chicken or mashed potatoes is EVERYTHING! Definitely keep this in your pocket!
Broth vs. Drippings
I have included two main methods for making gluten-free gravy for you guys using both:
- Broth (any kind really): For those times when you don’t have drippings on hand, but still want to make a delicious gravy. I have used beef, chicken and turkey broth successfully! Definitely taste and adjust seasoning though – some broths are really salty and some aren’t salty at all – adjust per your liking. But it is so nice to be able to whip up a batch of gravy for any meal with this recipe!
- Drippings: For those times when you DO have drippings on hand I wanted to make sure the recipe still worked! So if you need to make this on Thanksgiving you are good to go! I just want to repeat that right when you start to whisk the drippings and the “roux” mixture together it does look a little weird. Just keep whisking and I promise it will smooth out!
Tapioca Flour vs. Cornstarch
I heavy also included recipes using either tapioca starch OR cornstarch:
- Tapioca Starch: I wanted a tapioca starch method because it is Whole30/Paleo and I use it ALL the time!
- Cornstarch: I also wanted to include a cornstarch method because I know if you aren’t concerned with Whole30/Paleo then you might prefer the cornstarch method (note: cornstarch is not Whole30/Paleo but it is gluten-free).
How to Make Gluten-Free Gravy
Add ghee to hot cast iron skillet.
Add in tapioca starch.
Whisk together.
Continue whisking while slowly adding broth.
Taste and add additional salt and pepper, as needed (will vary depending upon what broth you use).;
Enjoy!
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Gluten Free Gravy
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approx. 1 1/2 cups
- Category: Gravy
- Method: Stove Top
- Cuisine: American
Description
Gluten-Free Gravy – your go-to Gluten-Free Gravy recipe! Make with either tapioca starch (Whole30/Paleo) or with cornstarch (see Recipe Notes).
Ingredients
Broth:
- 2 tablespoons ghee (or butter)
- 1 tablespoon tapioca starch
- 3/4–1 cup broth
Drippings:
- 1 tablespoon ghee (or butter)
- 1 tablespoon tapioca starch
- 1 cup drippings (from cooking a turkey or chicken, etc.)
- 1/2 cup chicken broth
Instructions
Broth:
- Add ghee to large cast iron skillet and bring to medium heat. Allow ghee to melt.
- Add tapioca starch and whisk together with the ghee to create a “roux.”
- Slowly pour in the broth, whisking as you go. Continue whisking (it might look a little weird or chunky for a bit …just keep whisking!) until it smooths out.
- Once mixture is smooth, taste and add additional salt or pepper, as desired.
- If you prefer your gravy thinner feel free add additional splashes of broth to thin out – just whisk to combine.
- Serve immediately.
Drippings:
- Add ghee to large cast iron skillet and bring to medium heat. Allow ghee to melt.
- Add tapioca starch and whisk together with the ghee to create a “roux.”
- Slowly pour in the drippings, whisking as you go. Continue whisking (it might look a little weird or chunky for a bit …just keep whisking!) until it smooths out.
- Once you have added all the drippings, continue whisking while you slowly add the broth.
- Once mixture is smooth, taste and add additional salt or pepper, as desired.
- If you prefer your gravy thinner feel free add additional splashes of broth to thin out – just whisk to combine.
- Serve immediately.
Notes
- Cornstarch Method: 2 cups dripping (turkey or chicken) + slurry (1/4 cup cold water + 1 tablespoon cornstarch). Warm drippings in medium saucepan 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. (Note: Cornstarch method is not Whole30/Paleo).
- Cast Iron Skillet: I find that making gluten free gravy with tapioca starch works better in a larger, flatter skillet which is why I am recommending to use this for that method!
- Storage: All 3 methods store great in the fridge. Just keep in an airtight container for up to 3/4 days.
Keywords: gluten-free gravy
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 you’d 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 pot—sure 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!