Gluten Free Turkey Gravy
This is the easiest Gluten Free Turkey Gravy recipe, and it turns out perfectly smooth with no lumps! The secret is sweet rice flour to thicken it, and chicken or turkey broth to make it flavorful. It’s a simple make-ahead option for your Thanksgiving turkey or Christmas feast!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Thanksgiving and the holidays mean it’s time for beautiful roast birds, colorful veggie side dishes, bright cranberry sauce, and of course, gravy. But if you’re gluten-free, holiday meals can be a challenge. That’s why I like to make my own gluten-free versions of classics like Gluten Free Stuffing and Gluten-Free Pumpkin Pie.
Since I love the creamy, savory addition of gravy to my sliced turkey and mashed potatoes, this year I had to create my own gravy recipe that doesn’t use wheat flour. It’s so simple, and way better than anything that comes from a jar or packet (and those aren’t gluren free anyway!).
You’ll Always Make Gluten Free Turkey Gravy for Thanksgiving
The good news is that even non-gluten-free eaters will love this herby, rich and flavorful gravy. Here’s why…
- Rich but smooth. It has the thick and creamy texture you expect, but it’s thickened with rice flour instead of wheat flour. This secrent ingredient it the best way to thicken gluten free gravy with no lumps!
- Flavor the way you want. Turkey stock on its own or combined with drippings from the bird give it the Thanksgiving flavor you are looking for. But you can also turn this into chicken gravy with chicken stock, and up the herby goodness with a little thyme, or any fresh herb you love.
- Prep ahead. By using just boxed stock, you can even make this recipe ahead of time and free yourself up a bit on the big day to spend more time with loved ones.
Recipe Ingredients
You’ll need a short five-ingredient list to make this gravy. And the best part is that you don’t even need to roast a bird or anything to build a flavorful sauce. Here’s a quick overview of what you’ll need, but you can find the full amounts in the recipe card at the bottom of the post.
- Butter or olive oil. Either will work, but if you’re using butter, choose unsalted so you can control the salt level.
- Onion
- Sweet rice flour. Look for this affordable gluten-free flour alternative in Asian markets or in the Asian section of the grocery store, or order it online. It may also be called glutinous rice flour, but don’t be confused, because it does not contain gluten. I don’t usually see it with the other gluten free flours, so be sure to look around for it – it is actually super affordable and great for gluten free sauces. You can substitute white rice flour or gluten free all-purpose flour if that’s all you have, but the consistency will be slightly different.
- Stock. You can use homemade or store-bought stock. Obviously, turkey stock is what you need for a Thanksgiving turkey gravy, but chicken stock is a tasty option too. For more flavor, use up to 1 cup of pan juices from roasting a turkey or chicken to replace some of the stock.
- Fresh thyme. This is optional, but adds a nice herby flavor!
How to Make Turkey Gravy
This simple recipe comes together entirely on the stove. All you need is a saucepot. Here’s how to make this easy gluten-free gravy:
- Cook the onion. Melt the butter in a small saucepan. When melted, add the onion and saute until translucent.
- Add the flour. Sprinkle the sweet rice flour over the onions, whisking constantly. I like to use a small whisk to get into the corners of the
- Finish the roux. Keep whisking until you have a thick paste. It should be light beige in color. Unlike a traditional flour roux, be careful not to let it brown too much.
- Add the stock. Lower the heat to low and whisk in a splash of the stock or pan juice. It will clump up at first. This is normal, just be sure to start with just a little and whisk till smooth before adding more so you don’t get lumps.
- Finish the gavy. Continue to slowly add the liquids, whisking with each addition the entire time to incorporate.
- Season and simmer. Add the thyme sprig if you’re using it. Then bring the stock to a simmer and let it cook until thickened. Season to taste with salt and pepper.
Tips and Variations
- Don’t overcook the roux. Gluten free flour does not brown as much as wheat flour, so you only want it to reach a light beige color, not a golden or dark brown. If you cook it that much, it will taste burned.
- You can substitute. While my testing has shown that sweet rice flour produces the smoothest gluten free gravy, white rice flour or a gluten free all-purpose or 1:1 blend will work. It might just be slightly grainy.
- No lumpy gravy. Start by adding just a splash of stock. The roux will clump up, so you’ll need to whisk to smooth it out before you add the next small amount. Once it stops clumping, you can start slowly pouring it in while you whisk. This will avoid forming lumps.
- Use the same technique. While I like to use turkey stock to make a Thanksgiving turkey gravy, chicken stock works well for any Sunday roast chicken dinner. You can even use beef broth to make Gluten Free Brown Gravy, though in that recipe I do add an extra ingredient for more depth of flavor.
- Adjust the flavor. I like adding a little fresh time to complement those classic roast turkey flavors, but you can also try adding a bit of rosemary, sage, parsley, or a combination. If you don’t habe fresh, dried will work, but you’ll only need a pinch. You can also leave the herbs out altogether.
Storing Leftovers
- Refrigerate – Store gravy in an airtight container in the fridge for up to four days.
- Reheat – Reheat the sauce in the microwave in 30-second intervals, stirring between each interval. Or reheat in a pot on the stove over medium-low heat until it’s heated through.
Can I Make it in Advance?
You can easily make your gravy in advance, instead of waiting until the turkey is done by using turkey stock. Make your own or just buy low-sodium broth from the store. However, if you have time, replacing some of the stock with pan juices will make it extra flavorful.
Can I Freeze Gravy?
Yes, you can freeze gluten free gravy for up to three months. To do so, let the cooked gravy cool fully to room temperature. Then transfer the gravy to an airtight freezer container or divide it between ice cube trays. Defrost the gravy on the stove when you’re ready to serve.
Make it a Meal
Turkey gravy is a staple of Thanksgiving and holiday menus. Of course, it’s perfect over a traditional Herb Roast Turkey or even Air Fryer Turkey Breast. But it’s also great on Rosemary Balsamic Roast Chicken or Slow Cooker Roast Chicken.
And of course, you need to serve this creamy gluten-free gravy with classic side dishes like:
More Gluten-Free Sauce Recipes
Gluten Free Turkey Gravy
Ingredients
- 2 Tablespoons unsalted butter or olive oil
- 1 Tablespoon minced onion
- 2 Tablespoons sweet rice flour
- 2 cups chicken or turkey stock , substitute up to 1 cup of skimmed and strained pan juices from roasting your turkey or chicken
- sprig of fresh thyme , leaves removed and minced, optional
- salt and pepper , to taste
Instructions
- In a small saucepan over medium heat, melt/heat 2 Tablespoons unsalted butter or olive oil. Add 1 Tablespoon minced onion and saute for 2-3 minutes until translucent.
- Sprinkle 2 Tablespoons sweet rice flour over the melted butter and onions, 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 2 cups chicken or turkey stock and/or pan juices and whisk until incorporated. Continue slowly adding the liquid while whisking until it is all incorporated.
- Add a sprig of fresh thyme (leaves minced) and season to taste with salt and pepper.
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Best GF gravy yet! I could not find the sweet rice flour so used the white rice flour. Very good. Added pan drippings and it was delicious.