Easy Gluten Free Gravy Recipe

If you are seeking a good and easy gluten free gravy recipe made from scratch without the use of meat, this recipe will surely satisfy your cravings. Meat drippings may be added, if desired, though. Use it on Mashed Potatoes, Gluten Free Biscuits, Rice and other savory dishes. You may discover some new flours to thicken gluten free gravy that you haven’t used before. Discover the different variations and flavors you can simply develop by adding one ingredient you may already have on hand.

Easy Gluten Free Gravy Recipe


Yield: Makes approximately 1/2 cup of gravy.

Easy Gluten Free Gravy Recipe

The perfect gluten free gravy which may be made light or dark brown, or even a deeper, richer color and flavor when red wine is used.


  • 4 Tablespoons butter (or fat from drippings of pan or dairy-free buttery spread)
  • 2 Tablespoons white rice, brown rice (or sorghum flour, only if rice intolerant)
  • 1/2 cup gluten-free chicken, beef, or vegetable broth (or replace up to half with red or white wine)
  • Dried or fresh herbs: thyme, rosemary, bay leaves, etc. (optional)
  • Fine sea salt and pepper, to taste
  • Splash of Kitchen Bouquet, to darken (optional)


  1. Melt the butter in a saucepan over medium heat, whisk in the flour of your choosing, and simmer for 2 1/2 minutes.
  2. Slowly pour in the broth, and if using, the wine, while constantly whisking. Add any herbs you desire. Cook until thickened, about 4 minutes. Season with salt and pepper, to taste.


When using wine in this gravy recipe, use red for beef and white for chicken, pork, or fish.

If you are soy or yeast intolerant, be sure to read labels on your broth, or make them from scratch.

When you have more time to spend making this recipe, saute about 1/4 cup of chopped yellow onion and a bit of minced garlic to the butter. Then puree the gravy, if desired before serving.

2 Replies to “Easy Gluten Free Gravy Recipe”

  1. When making a roast or oven cooked (not baked) chicken, I make my gravy right in the pan. I use a GF cream of mushroom soup, onion flakes, garlic powder, & GF beef bouillon (or chicken) with 8 oz of water and 8 oz of red wine (cheap!). Once the roast/chicken is done, I pour off the liquid and add pure corn starch stirred into a little hot water (just enough to make it pourable – make sure you mix the water/starch BEFORE putting into the other liquid or it will lump). Heat the liquid to a boil and add the water/corn starch. Simmer for a minute. The amount is based on how thick you like your gravy… I usually start with 1 1/2 to 2 Tblsp and then add more if it isn’t thick enough.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.