If you are looking for a reliable, easy gluten-free gravy made from scratch and naturally vegetarian, this recipe will satisfy your cravings. You can add meat drippings if you prefer a richer, meaty flavor. This gravy is versatile—pour it over mashed potatoes, gluten-free biscuits, rice, roasted vegetables, or use it as a finishing sauce for chicken, pork, or beef when appropriate. The recipe uses common gluten-free thickeners and allows simple swaps so you can create a light or deep, savory gravy based on what you have on hand.
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Yield: Makes approximately 1/2 cup of gravy.
A simple, dependable gluten-free gravy that can be adjusted for color and depth of flavor—from light and delicate to dark and rich by adding wine or pan drippings.
Ingredients:
- 4 tablespoons butter, pan drippings, or a dairy-free buttery spread
- 2 tablespoons white rice flour or brown rice flour (use sorghum flour only if you cannot tolerate rice)
- 1/2 cup gluten-free chicken, beef, or vegetable broth (you may replace up to half the broth with red or white wine for added depth)
- Dried or fresh herbs such as thyme, rosemary, or a bay leaf (optional)
- Fine sea salt and freshly ground black pepper, to taste
- A small splash of Kitchen Bouquet or other browning sauce to darken, if desired (optional)
Instructions:
- In a small saucepan over medium heat, melt the butter or chosen fat. Stir in the rice flour and whisk continuously, cooking for about 2 1/2 minutes to remove any raw flour taste and develop a light roux.
- Gradually whisk in the broth and any wine you choose to use, adding a little at a time until smooth. Add herbs if desired. Continue cooking and whisking until the gravy thickens, about 3–5 minutes. Adjust thickness by adding more broth to thin or simmering slightly longer to reduce and concentrate flavors. Season with salt and pepper to taste.
Tips and Variations
Choice of flour: White rice flour will produce a smoother, lighter-colored gravy. Brown rice flour has a nuttier flavor and slightly darker color. Sorghum flour is a good alternative for those avoiding rice.
Using wine: For beef or rich-roasted dishes, use a splash of red wine. For chicken, pork, or fish, a dry white wine adds brightness. If you prefer not to use alcohol, substitute with extra broth or a small splash of balsamic for depth.
Flavor building: For a more complex gravy, sauté about 1/4 cup finely chopped yellow onion and a clove of minced garlic in the butter first. After adding the broth, you can purée the gravy for a silky texture or leave it slightly chunky for rustic appeal.
Broth labels: If you have soy or yeast sensitivities, read labels carefully on store-bought broth or make your own at home to control ingredients.
To darken: A few drops of Kitchen Bouquet, soy-free browning sauce, or a tiny amount of reduced balsamic will deepen color without changing the overall flavor too much.
Storage: Cool gravy completely, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, whisking in a splash of broth if it has thickened too much in the fridge. For longer storage, freeze in small portions for up to 2 months.
Serving Suggestions
Serve this gravy over mashed potatoes, gluten-free biscuits, roasted vegetables, rice pilaf, or grilled meats. It also makes an excellent base for adding sautéed mushrooms, caramelized onions, or cooked leeks for a more luxurious sauce.