Sauces & Condiments
Gluten-Free Gravy
A gluten-free flour roux thinned with cooked poultry drippings and broth.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Fat separator or spoon
Method
Make the Roux
In a medium saucepan, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 2-3 minutes, whisking constantly until the mixture turns a light golden color.
Add Drippings and Broth
Slowly whisk in the strained drippings and broth, about 1/2 cup at a time, making sure to whisk thoroughly to prevent lumps.
Simmer and Thicken
Bring the gravy to a boil while stirring, then reduce to a simmer. Cook for about 10–15 minutes, whisking frequently and checking the thickness. Simmer time and the flour blend both affect how thick it gets.
Season to Taste
Add salt and pepper to taste, then remove from heat. If gravy is too thick, whisk in a little more broth or water until desired consistency.
Serve Warm
Pour over turkey, chicken, mashed potatoes, or your favorite holiday sides and enjoy!
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Use strained liquid drippings from fully cooked poultry, separating off excess fat before measuring. The finished volume and thickness depend on the flour blend and how long the gravy simmers. This does not include cooking a raw turkey or chicken.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate in a shallow covered container within 2 hours and use within 1 to 2 days. Reheat to a rolling boil, whisking, and thin with a little broth if it has thickened.
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