how to make gluten-free gravy for Thanksgiving

Good gravy!

(Forgive me for the terrible pun right off the mark. I’m a little exhausted with all this Thanksgiving posting.)

From the frantic questions on email and the huge increase of hits to this website this week every year, it’s clear that you care about pies and stuffings, but you eagerly, desperately want to know how to make great gluten-free gravy.

There’s no need to hear anything more from me. Just watch. Look how easy this is.


3 ounces gluten-free all-purpose flour mix
1 ounce cornstarch
4 ounces unsalted butter
1 quart turkey stock (chicken stock or vegetable stock will work fine too)
Kosher salt and cracked black pepper

Making the roux. Set a large skillet over medium-high heat. Add the butter. When it has melted fully, add the flour and cornstarch. Stir and stir and stir until all the lumps of flour are smooth, then stir and stir and stir until the flour is fully cooked, about 4 minutes. Be sure to stir frequently, to avoid the roux burning. You don’t want burned gravy. Also, remember that a gluten-free roux will not fully form a ball, the way it will with gluten flour. Don’t add more flour. Make it look the way it does in the video.

Making the gravy. Set a large saucepan over high heat. Pour in the stock. Bring the stock to a boil. Pour in the roux, a couple of tablespoons at a time. (Don’t worry about measuring it with a tablespoon. Use that as a guide.) Whisk the roux into the gravy. Keep whisking. When you feel the gravy start to thicken, pour in a little more roux. Keep whisking and feeling. Remember that it takes a few moments for the gravy to thicken with the roux. Pour in roux and whisk until you have gravy the thickness you want.

Season with salt and pepper.

Pour liberally over mashed potatoes or gluten-free stuffing.

Makes 1 quart gravy.

Do ahead: You can make the gravy the day before Thanksgiving and heat it up for dinner with a little more hot stock.

Enjoy your gravy!


13 comments on “how to make gluten-free gravy for Thanksgiving

  1. manuela garcia

    Wow, Shauna, I don´t know how you manage with one post a day. I can hardly write one a season for my bakery’s blog. The hours just go by in the kitchen, and when it’s evening and time to care of these things, I’m worn out. You guys must be exhausted. Thanks so much for this hard work.

  2. Christina

    Thanks so much for these great videos. I really like to use the drippings from the pan to flavor the gravy. In the past I’ve been adding sweet rice flour (I think an old recipe of yours) to the turkey pan with all the yummy drippings and then pouring in stock on top of the roux in the pan. Is there an advantage to pouring roux into the stock instead? And is there a way to incorporate the drippings in this new recipe?

    1. Cari

      Christina I do what you do, adding hot liquid to my roux slowly. My guess is that the outcome is the same no matter which way you do it. I made my gravy today. I am going to add the pan drippings right into the gravy on Thursday, hoping it might darken my gravy and give the flavor a last minute boost.

  3. jeanElane

    This is the one recipe that I was looking forward to! I have never been crazy about the gravy I make since going wheat-free. Can’t wait to try tomorrow!

  4. jeanElane

    This is the one recipe that I was looking forward to! I have never been crazy about the gravy I make since going wheat-free. Can’t wait to try tomorrow! Thank you!

      1. jeanElane

        I did make gravy according to your recipe. It was the best gravy I have made since going wheat-free! Even my husband loved it! I’ve made gravy with cornstarch. I’ve made gravy with alternative flours. I never combined, but that was the trick! Tasted as good as glutened gravy! I have gotten a lot from all your posts, but this one made the top! Close behind was the mashed potatoes. I really need to get a ricer or food mill. Using the sieve was not fun 🙂 My mom taught me to ‘dry’ the potatoes on the stove in the pot after draining. Of course, I’ve burned them that way 🙂

  5. Stephanie

    I couldn’t find rice flour on Wednesday night when I was making my vegetarian gravy, but had garbanzo flour in the freezer. I made a roux and added it in, with amazing results. It lent a toasty sweetness to the gravy and thickened it nicely.

  6. Stella

    Can’t wait to share this with my GF stepmom! She’s been looking for a gravy recipe, and I have full faith in anything published by Gluten Free Girl!

  7. Michelle

    This is a comment for your post of December 5, 2012 as you have chosen to close comments on that post. A decision that I completely support. But I needed to respond anyway. I want to say, very loudly, “hear, hear” to that post. The posts that I love the most are those that talk about your life, your family, your passion. Hell yeah, mix up some great food in there and tell us those stories too, but without the life stories it was all getting a bit stale. To the point where I had wondered whether there was anything worth following here any more as we have no celiac in our family. The December 5 post felt wildly authentic. And authentic is what resonates, at least with me. I hope that you can find a way to continue to be authentic and to make money doing so. You totally deserve that. Thanks for writing for you again – I noticed and appreciated it.

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