Get all my tips and techniques to make velvety smooth gluten free gravy in this quick and easy tutorial. And you can watch how I make it in the video at the end of the post.
Has this ever happened to you?
You attempt to make gravy only to end up with a lumpy mess?
Not to worry.
Today, I’m going to show you how easy it is to make velvety smooth gravy.
It’s really quite simple.
You can follow this method for meat gravy, poultry gravy or cream sauce. Here’s an example of gravy made with turkey pan drippings for a velvety smooth turkey gravy.
Ready to make gravy? If you’ve made a roast, you can begin with pan drippings. If not, you can use butter. Any kind of stock, broth, or cream will turn out velvety smooth gravy. Here we go.
Ingredients
Very few ingredients are needed:
- gluten free all-purpose flour
- pan drippings or butter
- a liquid such as: gluten-free stock or gluten-free broth or milk or cream
- salt, pepper, and herbs to taste
Instructions
*Free printable recipe card is available at the end of the post.
Understanding how the science of thickening your gravy works will make you a pro.
The most common thickeners are all-purpose flour or cornstarch. I prefer flour.
To thicken our gravy, we will use the flour to make a roux.
How to make a roux
Roux is a mixture of meat drippings and flour cooked up to make a paste, which serves as the base to thicken our sauce. First, cook the flour for about three – five minutes. This is to avoid a raw flour taste.
If there are not enough fat drippings, make up the needed amount with butter or oil. The fat adds richness to the sauce but also coats the flour to prevent lumps as the starches in the flour cook and thicken in the liquid.
The longer the roux is cooked, the more the starches break down for a heartier flavor. The roux will develop a rich nutty aroma as it cooks. A lighter roux is good for chicken, turkey, seafood, and pork. A brown roux is better for beef and lamb.
Now you can add your stock, broth, milk or cream. Stock or broth will give you a meat gravy while milk or cream will make a smooth creamy sauce. Or you can even add chocolate for a chocolate sauce! It’s up to you. Whisk and simmer so that the gravy stays smooth while it thickens.
Season with herbs, salt, and pepper to taste.
And that’s it! Your velvety smooth gluten free gravy is super tasty and very versatile. The whole family will love this gravy.
Pro tips and recipe notes
- Always use room temperature or cool liquid to add to the hot roux. Gradually add and continuously whisk to separate the starches and thicken the gravy. Bringing the mixture to a low boil enables the starches to thicken.
- How do you save your drippings? Excellent question. You can pour your drippings through a strainer and then separate the fat by spooning off the fat. You could also use a fat separator cup.
- What can you add to gravy for flavor? You can add seasonings at the end of cooking. Will you add fresh herbs, vegetables, mustard, or a splash of wine?
- Prefer a deeper brown color for your gravy? No problem. Add a teaspoon of gravy master, it’s gluten free.
- Keep Your Gravy Warm. Gravy thickens as it cools which creates a pudding-like texture so you will want to keep it warm in a thermos or water bath until you’re ready to serve.
- How long will your gravy keep? Gravy is perishable. You can keep it in the fridge for 2 days.
Happy cooking!
And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!
More recipes with gluten free gravy
This gluten free toad in the hole recipe includes a scrumptious onion gravy.
If you prefer an aux jus gravy (no flour), you’ll love my slow cooker pot roast. Simmering in its own rich gravy, it’s one of my favorite meals!
In this recipe, I show you how to make a beautiful red wine sauce (thickened with tomato paste) for easy beef short ribs. (Includes step by step cooking video!)
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Watch how to make it
Velvety Smooth Gluten Free Gravy
Ingredients
- 2 tablespoons gluten free all purpose flour
- 2 tablespoons pan drippings
- 1 cup of stock or milk or cream
- 1/2 teaspoon salt
- pepper to taste
- herbs to taste
Instructions
- Whisk together 2 tablespoons of gluten free all purpose flour or corn starch plus 2 tablespoons of the drippings in a pan until the mixture is thick and smooth. (If you don't have drippings, you may use butter.) Continue to stir and slowly brown the flour over a low heat for 3-5 minutes.
- Then add 1 cup of stock or milk or cream depending upon on whether you want a smooth meat gravy or a creamy gravy. Whisk and simmer so that the gravy stays smooth while it thickens.
- Season with herbs, salt and pepper to taste.
Notes
- Always use room temperature or cool liquid to add to the hot roux. Gradually add and continuously whisk to separate the starches and thicken the gravy. Bringing the mixture to a low boil, enables the starches to thicken.
- How do you save your drippings? Excellent question. You can pour your drippings through a strainer and then separate the fat by spooning off the fat. You could also use a fat separator cup.
- What can you add to gravy for flavor? You can add seasonings at the end of cooking. Will you add fresh herbs, vegetables, mustard, or a splash of wine?
- Prefer a deeper brown color for your gravy? No problem. Add a teaspoon of gravy master, it's gluten free.
- Keep Your Gravy Warm. Gravy thickens as it cools which creates a pudding like texture so you will want to keep it warm in a thermos or water bath until you're ready to serve.
- How long will your gravy keep? Remember gravy is perishable. You can keep it in the fridge for 2 days.
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[…] you’re ready to serve, top with velvety brown gravy, savory sour cream or sweet apple […]