Gluten and Dairy Free Gravy

Prep Time: 5

Cook Time: 10

Servings: servings

Course: Gravy, Side Dish

Cuisine: American

Method: Stove Top

Gluten and Dairy Free Gravy - a quick and easy recipe that will be your next go-to gravy recipe!

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.

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.

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