There’s something incredibly comforting about a rich, velvety gravy, and this Gluten-Free Gravy Recipe nails that classic flavor and texture without any gluten ingredients. It's a game-changer for anyone avoiding gluten but still wanting that cozy, saucy goodness on their plate.

A white plate holds three slices of light beige turkey arranged side by side on the lower half, with light brown gravy being poured over them from a small white pitcher held by a woman's hand in the top right corner. To the left of the turkey is a neat stack of bright green beans, beside that is a small mound of golden brown stuffing, and a dollop of dark red cranberry sauce. On the right side of the plate, there is a scoop of creamy white mashed potatoes topped with some of the same light brown gravy. The plate is set on a white marbled surface and a gold fork rests on the left edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Gravy Recipe
Top Tip
How to Serve Gluten-Free Gravy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Gravy Recipe

Why You'll Love This Recipe

I’ve made plenty of gravies using gluten-filled flours before, and honestly, I never thought a gluten-free version could be this smooth and full of flavor. This recipe feels like a little kitchen secret I’m happy to share because it’s just as satisfying but allergy-friendly.

Simple Ingredients: It uses just a handful of pantry staples, making it a super accessible recipe anytime you need.
Perfect Texture: Thanks to sweet rice flour, the gravy thickens beautifully without clumps.
Versatile Flavor: You can customize the seasoning to match turkey, chicken, beef, or veggie broths effortlessly.
Allergy-Friendly: Great for gluten-free diets but still delicious enough to please the whole family.

Ingredients & Why They Work

Each ingredient plays a key role in creating a gravy that’s smooth, flavorful, and naturally gluten-free. Here's what makes them special and what to look for when shopping.

Flat lay of a small pat of unsalted butter, a small white ceramic bowl filled with fine white rice flour, a small white ceramic bowl with golden olive oil, a small white ceramic bowl holding warm clear broth, a small white ceramic bowl with coarse sea salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl of dark gluten-free soy sauce, a small white ceramic bowl containing pale beige garlic powder, a small white ceramic bowl with light tan onion powder, and a small white ceramic bowl of dried green thyme leaves, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter or Olive Oil: I prefer butter for its creamy richness, but olive oil works well if you want something dairy-free.
Sweet Rice Flour or White Rice Flour: Sweet rice flour thickens the gravy without grit or chalkiness, producing a silky, glossy finish.
Warm Broth (Turkey, Chicken, Beef, or Vegetable): Warm broth helps the gravy come together smoothly and infuses it with that deep, meaty or earthy flavor.
Salt and Freshly Ground Black Pepper: Essential for balancing flavors and enhancing the natural taste of the broth.
Gluten-Free Soy Sauce: Adds subtle umami and a touch of saltiness—just be sure to check the label for gluten-free certification.
Garlic Powder: A gentle boost of savory flavor that doesn’t overpower.
Onion Powder: Adds mild sweetness and depth.
Dried Thyme: Offers a lovely herbaceous note that works especially well with poultry or beef gravies.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Gluten-Free Gravy Recipe depending on the meal. Sometimes I add a splash of apple cider vinegar for a little tang or swap the thyme for rosemary during holidays. Feel free to make it your own — that’s part of the fun.

Variation: Once, I added sautéed mushrooms right before serving, which gave the gravy a rich earthiness that all my guests raved about.
Dairy-Free Option: Swap the butter for olive oil or avocado oil for a silky dairy-free gravy.
Herb Swaps: Try sage or rosemary if you’re going for a more autumnal flavor profile.

Step-by-Step: How I Make Gluten-Free Gravy Recipe

A pale beige creamy sauce with a smooth, shiny texture is being held by a wooden spoon over a light yellowish cream pot with a white inside. The pot sits on a metal cooling rack with a white marbled surface visible underneath. The sauce looks thick but easy to stir, and the pot has green handles, though the inside is the main focus. photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt Butter or Warm Oil Gently

Start by melting your butter in a small pot over medium-high heat or heating the olive oil until it shimmers but doesn’t smoke. This careful warming sets the stage for a smooth roux — keep the temperature moderated to prevent burning.

Step 2: Whisk in the Sweet Rice Flour

Add your sweet rice flour to the melted butter or oil, whisking constantly. It’ll look like a thick paste at first. Keep whisking — around 3 minutes — until the mixture lightens to a beige color. This step enhances the flavor and helps the flour cook through, avoiding a raw taste later.

Step 3: Slowly Add Warm Broth While Whisking

Gradually pour in your warm broth in a slow, steady stream while whisking vigorously. This technique ensures no lumps form and your gravy stays silky smooth. As the mixture heats, it’ll thicken and start bubbling. Don’t rush this part — whisk constantly for about 8 minutes until thickened.

Step 4: Simmer and Season to Taste

Lower the heat to a gentle simmer for about 10 minutes. This final simmer lets flavors meld perfectly. Stir in your gluten-free soy sauce, garlic powder, onion powder, dried thyme, and season with salt and fresh black pepper. Taste as you go — you want that perfect balance.

Step 5: Serve Warm and Enjoy!

Pour your luscious gluten-free gravy over mashed potatoes, roasted meats, or even vegetables. It’s ready to elevate any meal in just minutes. Store any leftovers in the fridge for up to four days — reheating instructions below.

Top Tip

From my experience, the biggest key to mastering this Gluten-Free Gravy Recipe is patience and the slow whisk-in of the broth. It took me a few attempts before I stopped ending up with tiny lumps — here’s what worked.

Slow Pouring: Adding your warm broth slowly while whisking constantly gave me that silky, lump-free gravy I was after.
Warm Ingredients: Using warm broth instead of cold made the flour dissolve better and thickened the gravy faster.
Cook the Flour Paste Long Enough: Waiting the full 3 minutes before adding broth ensured the raw flour taste completely cooked away.
Season at the End: I learned it’s best to add salt, pepper, and soy sauce near the end so the flavor doesn’t get lost during simmering.

How to Serve Gluten-Free Gravy Recipe

Garnishes

When I serve this gravy, I like to sprinkle a little fresh chopped parsley or thyme leaves on top. It adds a pop of color and bright fresh flavor that contrasts nicely with the creamy richness of the gravy.

Side Dishes

This gravy pairs beautifully with traditional mashed potatoes, roasted turkey or chicken, and even gluten-free biscuits. I’ve also drizzled it over roasted root vegetables for a fantastic vegetarian option that doesn’t feel like an afterthought.

Creative Ways to Present

For special occasions, I like to serve the gravy in a small rustic pitcher on the side, letting guests pour their own. Or, drizzle the warm gravy artfully over a plated dish using a spoon for that restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

I pour leftover gravy into an airtight container and store it in the fridge for up to four days. It thickens as it chills, but a simple whisk and gentle reheating make it good as new.

Freezing

Freezing gluten-free gravy is totally doable. I portion it out into freezer-safe containers and thaw overnight in the fridge. Just be prepared for a slight change in texture — but a quick whisk while warming brings it back nicely.

Reheating

Reheat gently on the stove over low heat, whisking frequently. If it seems too thick, add a splash of warm broth or water to loosen it up to your desired consistency.

Frequently Asked Questions:

Can I use other gluten-free flours besides sweet rice flour?

Sweet rice flour is ideal because of its fine texture and ability to thicken smoothly without grittiness, but you can experiment with white rice flour or cornstarch for different textures. Cornstarch should be mixed with water separately and added at the end rather than cooked into a roux.

What broth works best for this gluten-free gravy recipe?

Any warm broth will do, but turkey or chicken broth tends to give the most classic flavor. Vegetable broth makes a great vegetarian option. Just be sure the broth you choose is gluten-free, as some store-bought broths contain hidden gluten.

Can I make this gluten-free gravy ahead of time?

Absolutely! You can make it a day ahead and store it in the fridge. Reheat gently on the stove with a little added broth or water to loosen it back up. Just give it a good whisk to restore that smooth texture.

How do I avoid lumps in my gluten-free gravy?

The key is to whisk constantly while adding warm broth very slowly to the roux, which is your butter and flour paste. Cooking the flour paste for a few minutes before adding liquid also helps. If lumps do form, strain the gravy before serving or whisk vigorously to break them up.

Final Thoughts

This Gluten-Free Gravy Recipe holds a special place in my kitchen because it proves you don’t have to compromise on flavor or texture when cooking gluten-free. Whether it's for holiday dinners or weeknight comfort food, this gravy brings warmth and richness with zero fuss. I’m confident you’ll enjoy making it — and even more, eating it alongside your favorite dishes.