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The best gluten free gravy recipe.

Gluten Free Gravy

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  • Author: Erin Jensen
  • 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 (2 Ways) – a quick and easy recipe that will be your next go-to gluten-free gravy recipe! Prepare gravy with drippings or gravy without drippings! 


Ingredients

Scale

Broth Option (no drippings):

  • 2 tablespoons ghee (or butter)
  • 1 tablespoon tapioca starch
  • 3/41 cup chicken broth

Drippings Option:

  • 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 Option:

  1. Add ghee to large cast iron skillet and bring to medium heat. Allow ghee to melt.
  2. Add tapioca starch and whisk together with the ghee to create a “roux.”
  3. Slowly pour in the chicken 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.
  4. Once mixture has a smooth texture, taste and add additional salt or pepper, as desired.
  5. If you prefer your gravy thinner feel free to add additional splashes of broth to thin out – just whisk to combine.
  6. Serve immediately.

Dripping Option:

  1. Add ghee to large cast iron skillet and bring to medium heat. Allow ghee to melt.
  2. Add tapioca starch and whisk together with the ghee to create a “roux.”
  3. 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.
  4. Once you have added all the drippings, continue whisking while you slowly add the broth.
  5. Once mixture has a smooth texture, taste and add additional salt or pepper, as desired.
  6. If you prefer your gravy thinner feel free add additional splashes of broth to thin out – just whisk to combine.
  7. Serve immediately.

Notes

  • Cornstarch Method: 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. (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 leftover gravy in an airtight container for 3-4 days.