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Make flavorful Gluten Free Brown Gravy that’s ready in 15 minutes. You don’t even need to have a roast in the oven! This beef gravy recipe comes together with simple ingredients on the stovetop, for a classic and easy sauce.
Quick and Easy Gluten-Free Brown Gravy
Everyone needs a go-to gravy recipe, and it just happens that I have two! My recipe for Gluten-Free Turkey Gravy comes out every year at Thanksgiving. And today I’m sharing this savory gluten-free brown gravy that I’ll use to smother everything, at any other time of the year, from potatoes and veggies to a prime rib roast.
This rich and buttery beef gravy is thickened with gluten-free sweet rice flour, for a silky-smooth texture. If you have 15 minutes, some basic ingredients, and a stovetop, you can make this simple but delicious homemade gravy. You don’t even need to have pan drippings handy. That’s just a bonus!
Why You’ll Love This Recipe
Here’s why you’ll want to make this easy gravy recipe over and over again:
- Gluten-free. Make your own homemade gravy that’s 100% free from gluten, minus all the add-ins and preservatives that come in store-bought gravy mixes.
- Ready in 15 minutes. You only need a bit of prep and a short cook time to make silky, savory brown gravy from scratch.
- Versatile. Make quick gluten-free gravy to serve with mashed potatoes on weeknights, or serve it as a classic side with holiday roasts.
What You’ll Need
Below is a short overview of the ingredients you’ll need to make a basic homemade brown gravy. Make sure to scroll to the recipe card for the full details:
- Butter: You’ll make a simple gravy base by whisking together melted unsalted butter and sweet rice flour. Olive oil will work also to make it dairy-free.
- Sweet Rice Flour: Sweet rice flour is found in Asian markets or in the Asian section of the grocery store. You can substitute white rice flour or gluten-free all-purpose flour if that’s all you have, though the consistency will be slightly different.
- Beef Broth: You’ll need about 2 cups of low-sodium beef broth or stock. If you’re making a beef roast, use a combination of meat drippings and broth for extra flavor.
- Onion Powder and Garlic Powder: This recipe calls for a blend of onion and garlic flavors, along with your usual salt and pepper to season.
- Worcestershire Sauce: Adding Worcestershire sauce is optional, but it does add more depth of flavor to the gravy.
- Fresh Parsley: Optional, for garnish.
How to Make Gluten-Free Beef Gravy
This is my go-to stovetop method for savory beef gravy. It’s basically 3 simple steps:
- Combine Butter and Flour: First, melt butter (or heat olive oil) in a saucepan, then sprinkle in sweet rice flour. Whisk until light paste forms, then lower the heat a bit.
- Add Stock: While whisking, pour in the stock a little at a time. You can also incorporate the pan drippings if you’ve made a roast.
- Season and Simmer: Next, stir in onion powder, garlic powder, and Worcestershire sauce, then simmer the gravy to thicken. Finally, season with salt and pepper, and add a sprinkle of fresh chopped parsley, then serve.
Tips for Success
Here are some additional tips for making perfect gluten-free brown gravy from scratch:
- Use pan drippings if you have them. You can easily make your gravy even if you aren’t making a roast. However, if you are, replacing some of the broth with beef drippings will make it extra flavorful.
- Adapt the recipe to different roasts. You can use this recipe to make gravy from Roast Turkey pan drippings, or even the drippings from a Roast Chicken. Simply substitute chicken broth in place of beef broth.
Ways to Serve Brown Gravy
Gravy and Mashed Potatoes are a match made in heaven and one of my favorite combos. Looking for a fun weeknight family dinner? Smother mashed potatoes with gravy and serve them with Gluten-Free Popcorn Chicken, to make your own gluten-free KFC Bowls! I’ll serve ours with a healthy side of Sauteed Peas and Carrots.
Homemade brown gravy is also a classic holiday side dish. Serve it with a Tender Bottom Round Roast or juicy Prime Rib Roast at Christmas or Thanksgiving, alongside veggie sides like Gluten Free Green Bean Casserole and Oven-Roasted Asparagus with some classic Gluten-Free Stuffing.
Whenever I serve a meal with brown gravy, I’ll almost always pair it with a bread side for mopping up the leftovers. My favorites are fluffy Gluten Free Crescent Rolls or Gluten-Free Yorkshire Pudding.
And don’t forget about pouring it over Air Fryer French Fries with cheese curds to make classic poutine!
Storing and Reheating Leftovers
Store any leftover gluten-free brown gravy airtight in the fridge. It will keep for a few days, and you can reheat it easily in the microwave for a minute or two before serving.
Can I Freeze Brown Gravy?
Yes! Another great thing about homemade brown gravy is that it freezes beautifully. I’ll oftentimes double the recipe and freeze the extras, so I can defrost them the next time I make a batch of mashed potatoes. Simply store the gravy airtight once it’s cooled, and freeze for up to 3 months.
Defrost the gravy in the fridge and then reheat it as usual. You can also speed things up by reheating the gravy straight from frozen, in the microwave, or on the stovetop over low heat.
The Secret Ingredient
SWEET RICE FLOUR is my favorite thickener for gluten free gravy. It gives you a nice, smooth result, versus cornstarch which can be gluey or other gluten free flours that can be grainy. It’s really affordable, and you can find it in the Asian section of the grocery store. But if you can’t find it at the store, it’s available on Amazon.
Gluten Free Brown Gravy
- 2 Tablespoons unsalted butter or olive oil
- 2 Tablespoons sweet rice flour
- 2 cups low sodium beef broth , or meat drippings plus broth such that the total amount is 2 cups
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 Tablespoon Worcestershire sauce , optional
- Salt and pepper , to taste
- Optional fresh parsley for garnish
- In a small saucepan over medium heat, melt the butter or heat the olive oil.
- Sprinkle the sweet rice flour over the butter or oil in the pan, and whisk constantly until it forms a paste and turns light beige. You do not want to let it brown as much as a traditional roux.
- Reduce heat to low and, while whisking, pour in a splash of the stock and/or pan juices and whisk until incorporated. Continue slowly adding the liquid while whisking until it is all incorporated.
- Stir in the onion powder and garlic powder, and Worcestershire sauce, if using, and let simmer for 5-10 minutes, until thickened. Season to taste with salt and pepper, and sprinkle with fresh parsley, if desired.