Gravy should be simple, and this gluten-free version proves that swapping out wheat flour doesn’t mean sacrificing that silky, rich texture. It comes together in about five minutes using ingredients you likely already have in your pantry.
The Simple Swap
Classic gravy starts with a roux — equal parts fat and flour cooked together before liquid is whisked in. A 1-to-1 gluten-free all-purpose flour blend works as a near-perfect substitute here, thickening just as reliably as wheat flour without any gritty aftertaste.
You’ll Need
- 1/4 cup butter or pan drippings
- 1/4 cup gluten-free all-purpose flour blend
- 2 cups broth or stock (chicken, turkey, or vegetable)
- Salt and black pepper, to taste
- Optional: a splash of gluten-free soy sauce for extra depth
How to Make It
Melt the butter in a saucepan over medium heat. Whisk in the flour blend and cook for 1–2 minutes, stirring constantly, until it smells lightly toasted and no raw flour taste remains.
Slowly whisk in the broth, a little at a time, making sure each addition is fully incorporated before adding more — this prevents lumps. Bring to a gentle simmer and cook for 3–4 minutes, whisking often, until thickened to your liking. Season with salt and pepper.
Tips for Success
If your gravy turns out too thick, whisk in a little extra warm broth; if it’s too thin, let it simmer a bit longer or add a small extra spoonful of the flour blend mixed with cold water. Gravy freezes well for up to two months — reheat gently over low heat, whisking to bring it back together.
