Gluten-Free Gravy – Perfect for Holidays and Everyday Meals
This gluten-free gravy is the perfect addition to your holiday meals or everyday dinners. Made with simple, wholesome ingredients, it offers all the flavor of traditional gravy without the gluten. This rich and savory gravy pairs beautifully with roasted meats, mashed potatoes, or vegetables, making it a versatile option for your favorite dishes. Plus, it's easy to make, so you’ll have a delicious gravy in no time!
Ingredients
- 4 tablespoons butter or gluten-free margarine
- 1/4 cup gluten-free all-purpose flour (ensure it’s a 1:1 substitute)
- 2 cups chicken or beef broth (gluten-free)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 tablespoon gluten-free tamari or coconut aminos for added depth of flavor
Directions
Melt the butter. In a medium saucepan, melt the butter over medium heat.
Add the flour. Once the butter is melted, sprinkle the gluten-free flour over it. Stir constantly with a whisk to create a smooth roux (thick paste). Cook for 2-3 minutes, until the roux is lightly golden.
Add the broth. Slowly pour in the broth while whisking continuously to avoid lumps. Keep whisking until the gravy starts to thicken, about 5-7 minutes.
Season. Add the salt, pepper, and any optional seasonings like garlic powder, onion powder, or tamari. Stir well and let the gravy simmer for another 3-5 minutes until it reaches your desired consistency.
Serve. Once thickened, remove from heat and serve hot over your favorite gluten-free dishes like mashed potatoes, roasted meats, or vegetables.
Recipe tips
If the gravy becomes too thick, add a splash of broth to thin it out to your desired consistency. For an extra umami kick, stir in a tablespoon of gluten-free tamari or coconut aminos. Whisking constantly during the cooking process helps prevent lumps and ensures a silky-smooth texture. To make this vegetarian, simply use vegetable broth instead of chicken or beef broth.
Nutrition Facts (per serving)
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