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This unbeatable Gluten-Free Gravy is velvety smooth and rich. For the best flavour make it with the drippings from your roasted meat, homemade stock and fresh herbs. But if you are caught short, you can easily substitute and I offer all the tips and tricks including which gluten-free flour to use and the best way to plan ahead for your gravy.
Jump to:
- Watch the Video to see How to Make The Best Gluten-Free Gravy
- Why You'll Love This Gluten-Free Gravy Recipe
- Ingredients and Notes
- Substitutions and Variations
- How to Make Gluten-Free Gravy
- Top Gravy Tips
- FAQS
- How to Serve
- How to Store and Keep for Christmas or Thanksgiving
- More Gluten-Free Sauces!
- Gluten-Free Gravy
Gravy was an absolutely essential recipe in our household because of the importance of our family Sunday Lunch. My dad's thick juicy rich brown gravy flavoured with fresh garden herbs was always the highlight of the meal with plenty of yorkshire puddings to mop it all up. But growing up with a delicious homemade gravy every Sunday totally spoiled me when I became gluten-free. Gravy made with all purpose gluten-free flour is such a disappointment.
If you're gluten-free, you should not need to compromise. So I tried every gluten-free flour until I cracked the code on which are the best flours to use for gluten-free sauces. If you have been put off by thin, bland and grainy gluten-free gravies in the past then I can assure you that this gluten-free gravy is a triumph that pacifies the whole family, even those who are not gluten-free. It is just as good as the gravy I had growing up.
This recipe is thick and flavourful but you can't use the standard all-purpose flour to get this luxurious consistency. The best gravy is made with a roux and in this gluten-free version we use sweet rice flour (glutinous rice flour) to provide its smooth and velvety texture - no xanthan gum needed. But don't worry if you don't have sweet rice flour, I have given you a substitution option below.
The method for creating the perfect gravy without regular flour is as simple as it gets! If you've made traditional gravy in the past, this recipe is no different and uses the same easy method. It uses as few ingredients as possible and I've offered substitutions where I can below and advice on how to easily plan for next week's gravy.
Watch the Video to see How to Make The Best Gluten-Free Gravy
Why You'll Love This Gluten-Free Gravy Recipe
- The richest, meatiest flavour needs to use meat drippings. This recipe does not skimp on the flavour.
- Sweet rice flour (glutinous rice flour) makes for velvety, smooth gravy—no graininess or thin, wispy gravy here.
- A really good gravy uses homemade stock. A stock cube and even shop-bought stock don’t quite cut it. For proper gravy, use homemade stock.
- No challenging cooking methods are used in this recipe. This is the same method if you've made gravy using a roux in the past. This gluten-free version is simple and straightforward.
Ingredients and Notes
Gluten-Free Flour
Sweet Rice Flour: The best flour to use for the smoothest gluten-free sauces is sweet rice flour. Sweet rice flour (often called glutinous rice flour but don't worry there is no gluten involved) is absolutely essential to make a beautifully smooth, velvety gluten-free roux and produce a sauce with a silky mouthfeel. The only thing is that it doesn't brown as well as regular flour and instead cooking the onions and using meat drippings will help create a beautifully browned gravy. For more information on Sweet Rice Flour, what it is, how to use it and where to buy it, then look at my Ultimate Guide to Sweet Rice Flour.
Other Gravy Ingredients
Meat Drippings: Save your pan juices each week after your Sunday Lunch (beef, chicken, lamb or pork) and keep them in the freezer alongside your homemade stock. This way, you will always have drippings to hand and can make your gravy ahead of time. Using meat dripping will not only give the best flavour but will also contribute to the rich colour of your gravy.
Onion: Gives your gravy further depth of flavour and also helps produce the colour for the gravy without using shop bought gravy browning. I recommend straining off the onions when the gravy is finished for a lovely smooth sauce. But don't throw those onions away - these gravied onions spread on toast is a total chef's treat!
Chicken Stock: To get ahead for next week's gravy gather up the bones of your bird or joint when your Sunday Lunch is over and done with and make your stock that evening for next week’s lunch. Store your stock in the freezer in the right quantities (for this gravy, you need 800ml) so it’s easy to remove and use when you need it.
Fresh Thyme and Bay Leaves: Adding a couple of bay leaves and some fresh thyme or even some rosemary livens up the flavours of the gravy.
Redcurrant Jelly: A teaspoon of redcurrant jelly is easy to find at most supermarkets and helps to balance the savoury flavours of the gravy.
Substitutions and Variations
Gluten-Free Flour Substitutions: If you must avoid rice, you can easily swap out the sweet rice flour for cassava flour. This is a grain-free alternative but it is still a starchy flour, so it creates a lovely, smooth, velvety gravy. I don't recommend using a 1:1 gluten-free flour blend as this can create a lacklustre grainy gravy. (It is possible to make your gravy with cornflour (cornstarch), potato starch or arrowroot powder but those involve a different method so they are not right for this recipe).
Meat Dripping Substitutions: Maybe your meat didn’t produce much or you are making a veggie gravy. If you don’t have enough drippings, substitute some unsalted butter or ghee. For a vegan gravy, use vegan butter or olive oil.
Chicken Stock Substitutions: There are occasions when you don’t have homemade chicken broth, turkey broth, or vegetable stock to hand. At this point, you have two options: use fresh stock from the butcher or the supermarket, or use whole milk. Gravy made with milk is a bit of a different beast as it is much creamier and richer but absolutely delicious.
Other Seasonings: Use a glug of white wine or masala to make a sophisticated gravy. Whisk in a teaspoon of Dijon mustard, which adds some depth to your gravy. Add a bit of garlic powder or onion powder for extra seasoning.
Other Jellys: Cranberry jelly also works nicely with this recipe and is lovely at Thanksgiving or Christmas. I used homemade apple jelly for the photographs and videos here as that's what I had in and in the past I've used rosehip jelly. It's there to add a little fruity sweetness.
How to Make Gluten-Free Gravy
For full recipe instructions, go to the recipe card at the end of this post.
- Melt the butter or drippings over medium-low heat. Then add the diced onion and heat for about 20 minutes until it browns. Scrape the bottom of the pan to get all the tasty bits.
- Add the sweet rice flour and mix with a wooden spoon until the fat has absorbed all the flour.
- Whisk in a quarter of the stock, and as it starts to thicken, pour the rest of the stock in slowly, whisking all the while.
- Add the bay leaves, thyme and stir in the redcurrant jelly, bringing the gravy up to a gentle boil.
- Simmer for 15 minutes, then remove from the heat and strain. Keep it warm until ready to serve.
Top Gravy Tips
- To ensure you achieve a good quantity of drippings (enough to help you out with your Yorkshire puddings and gravy), pour a generous amount of olive oil over your joint or bird before roasting. The more olive oil means the more meat-flavoured fat at the end of the roast.
- Chicken drippings or turkey drippings and stock go with roasted meats, which are delicate in flavour. But don’t make a lamb or beef gravy if you are serving a different meat, as that can be a bit of a flavour clash.
- If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
- Making meat drippings ahead of time really allows the flavours to develop and gives a better sauce.
- If you make your gravy with whole milk, add a few garlic granules to help with the flavour. If you are dairy-free or vegan, then you can also substitute with almond milk, which I have done on many an occasion, and it works just as well. If you are making vegan, also remember to use dairy-free butter instead of unsalted butter or meat drippings.
FAQS
If you want to make proper traditional gravy, your only choice is to use the pan drippings from your roasted meat and homemade stock. However, this can be a challenge when you’re also trying to perfect your roast, organise the vegetables and rise the Yorkshire puddings. So I have the best tip for you. Make sure your dripping and stock game is always a week ahead.
Save your meat drippings each week after your Sunday Lunch (beef, chicken, lamb or pork.) and keep them in little pots in the freezer alongside your homemade stock. (I have a whole compartment dedicated to fat and stock). This way, you will always have drippings to hand and can make your gravy ahead of time.
Use sweet rice flour in your roux to absorb the moisture in the gravy well so it doesn’t clump. It's just as easy to use as wheat flour. The neutral flavour has a sweet vibe that perfectly lends itself to a delicious gravy.
It’s difficult to gain a lustrous, rich, dark brown colour for your gravy using sweet rice flour as it doesn't colour as well as wheat flour, so we need some help from our fine friend, the onion. Take time to gentle caramelise the onions so they turn a rich golden brown and this colour will then impart into your gravy. Using meat drippings rather than butter will also help with the colour and give the best rich flavour.
How to Serve
This is a gravy designed to accompany any of your favourite Sunday roasts, Christmas dinners or even your Thanksgiving turkey. You can make it using meat drippings from the roast turkey, chicken, beef, or lamb. The flavour will vary slightly depending on the drippings you choose.
I recommend pairing the type of gravy you make with the type of meat you are serving, as the flavours of beef gravy don't pair as seamlessly with turkey and vice versa.
Try using this delicious Homemade Gluten-Free Irish Soda Bread to mop up your gravy juices or just another Gluten-Free Yorkshire Pudding.
This gravy recipe also lends itself to all kinds of meals, you don't need to wait for your Sunday lunch. It is a perfect accompaniment to your Toad in the Hole, Shepherd's Pie or your favourite weekday Bangers and Mash.
How to Store and Keep for Christmas or Thanksgiving
Make Ahead: Make the stock from the giblets of the bird you plan to roast a few days before you serve. Then, make the rest of the turkey gravy on the day itself using the pan drippings from your turkey while resting after its roast. You could also make the whole gravy a day or two before using melted butter or oil instead of the drippings.
Refrigerate: Transfer leftover gravy to an airtight container. Keep in the refrigerator for up to 4 days.
Freeze: This gravy freezes very well. Allow the gravy to cool, then store in an airtight container in the freezer for up to 3 months. Allow to defrost at room temperature before re-heating as discussed above.
Reheat: Gravy thickens the longer it stands, so if you are re-heating, then it’s best to do it on the hob in a saucepan and whisk in a little extra liquid (stock or just water would be fine).
More Gluten-Free Sauces!
✨Have you tried this Gluten-Free Gravy? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Gluten-Free Gravy
Ingredients
- 50 g unsalted butter or drippings from roasted meat
- 1 onion - chopped very finely
- 40 g sweet rice flour - (glutinous rice flour)
- 800 ml chicken stock - preferably homemade
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 1 teaspoon redcurrant jelly - or apple jelly or cranberry jelly
Instructions
- Melt the butter or dripping, then add the diced onion and heat on medium for about 20 minutes until they are starting to turn brown (but definitely not burnt).
- Add all the flour and mix with a wooden spoon until the fat has absorbed all the flour.
- Pour in about a quarter of the stock, then switch to using a whisk, stirring all the time to smooth out the lumps. Once the gravy is beginning to thicken then pour the rest of the stock in slowly, whisking all the while.
- Add the bay leaf, thyme and stir in the redcurrant jelly, bringing the gravy up to a gentle boil. If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
- Simmer for 15 minutes then remove from the heat and strain. Keep warm until ready to serve.
Video
Notes
- Save your meat drippings each week after your Sunday Lunch (beef, chicken, lamb or pork.) and keep them in little pots in the freezer, alongside your homemade stock. This way you will always have drippings to hand and can make your gravy ahead of time.
- To make sure you achieve a good quantity of drippings (enough to help you out with your Yorkshire puddings and gravy) pour a generous amount of olive oil over your joint or bird before roasting. The more olive oil means the more meat flavoured fat at the end of the roast.
- Sweet rice flour is also called glutinous rice flour. You could also directly substitute for cassava flour if you have to avoid rice.
- If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
- If you don’t have drippings or not enough then sub in some unsalted butter or ghee instead. For a vegan gravy, use vegan butter or olive oil.
- If you don't have any homemade stock then you can use shop bought or even whole milk for a much richer and creamier gravy. Try to avoid a stock cube.
- To add more flavour try adding fresh garden herbs, a glug of wine, dijon mustard or even some more salt and pepper.
- If re-heating pour into a saucepan and whilst heating whisk in a little extra liquid (stock or just water would be fine).
Alene says
No substitute for sweet rice flour? Thanks!
Georgina Hartley says
Hi Alene, you can certainly make gluten-free gravy without sweet rice flour, but in this particular recipe you can't substitute the sweet rice flour for anything as it provides a very unique role here. A different recipe will have you use your meat juices, add the stock, herbs and any other flavouring and then pour in a cornflour slurry at the very end to thicken. Both recipes are delicious but I'm afraid I have not published a recipe for the latter version.
Georgina Hartley says
Hi Alene, I've just been doing a bit of experimenting for you this morning and you can actually substitute the sweet rice flour for 1:1 cassava flour. It tastes just as good and gives a lovely smooth silky gravy. Make the recipe in exactly the same way as stated, just swap the sweet rice flour for cassava flour. I hope this helps.
Sue says
How kind of you to find a substitute for the sweet rice flour, especially as the response to your recipe was so ungracious. I have a coeliac grand-daughter so really appreciate every bit of help I can get to add both nutrients and flavour to her diet.
Georgina Hartley says
I'm so happy you are finding my help and advice useful. It's actually useful to have a good sub for the sweet rice flour so I don't mind at all - and I now often switch up for the cassava flour so it helped me too!!