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The Perfect Gluten Free Gravy

The Perfect Gluten Free Gravy

By: Cassidy Stockton | November 15 2011

In my humble opinion, gravy is one of the best things about Thanksgiving dinner. I was a bit surprised when gluten free gravy was listed as one of the foods that intimidates our readers the most about Thanksgiving. A quick internet search will reassure you, you are not alone. It's been a hot topic online these days and I've been on the hunt for some great resources to help take the worry out of gravy. I will also be sharing some pie crust tips and stuffing how-to's later in the week, as those were also on the list of most-intimidating foods.

The most fool-proof way to make gravy? Follow a recipe from someone you trust and try it first. If it's your first time or a dish that freaks you out a bit, there is always someone who has a great recipe and who knows how to avoid the pitfalls. This weekend, try your gravy recipe and make sure it works. If it's not working, you still have time to find out why.

How do you know if a recipe is good? What I do is look at four or five recipes for something and find the common ground. In this case, almost all of the recipes use Sweet White Rice Flour to make the roux that thickens the gluten free gravy. If you find an anomaly, save it for another time. Tried and true methods are the key! Now is not the time to play around, unless you are utterly confident and have a fall back plan. I've gone ahead and done that part for you: each of these recipes would be one that I would make for Thanksgiving dinner. I still urge you to find the time to try it first, as no one wants Thanksgiving dinner without gravy . . . well, almost no one. Gluten Free Girl has a beautiful video and offers some great insight into making a delicious gluten free gravy. Check it out on her site. Elizabeth Barbone via Serious Eats offers very similar advice, an easy recipe, and some great tips for converting your gluten free gravy to also be dairy free.

by Cassidy Stockton

6 Comments

Lynn
November 15 2011 at 10:33 am
Bobs white rice flour is the only way to make gravy!!! My mom swore by "Wondra" for years and after I was diaganosed Celiac a year and ahalf ago we had to make some changes. She now swears the only way to make good gravy is with rice flour and of course we only buy Bob's!! Love all our produts.

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Stephanie, The Recipe Renovator
November 16 2011 at 1:34 pm
I just posted this creamy mushroom gravy, which is both gluten-free and vegan. It uses your oat flour... so delicious. (And yes, you could also use turkey broth to make it.) Enjoy and happy Thanksgiving! http://reciperenovator.com/special-diets/vegan/creamy-vegan-mushroom-gravy/

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Claire Schaller
November 20 2011 at 9:40 am
Always made G free gravy. Drippings, potato water about cup and cornstarch mixed with warm water, season to taste.

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J. R. Tomlin
January 13 2016 at 1:37 pm
The problem with many rice flours (for gravy and other uses) is that they are a rather coarse grind which gives an unacceptably grainy texture. I have to say that the relatively new Bob's Red Mill 1 to 1 Flour is one of the best I've come across in this regard.

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1. Cassidy Stockton
  January 13 2016 at 3:28 pm
  Awesome! Thank you so much! We love that kind of feedback.
  
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Sara Clark
July 31 2019 at 8:17 am
I was unable to get mushroom gravy to thicken after making a roux with butter and Bob's Red Mill 1 to 1 Baking Flour. Maybe I should have paid attention to the word "Baking," I was using a combination of mushroom stock and beef broth. After reading online, I finally thickened the gravy with cornstarch. Any comments?

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The Perfect Gluten Free Gravy

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