The Secret to Perfect Gluten Free Gravy Every Time

Nothing completes a meal quite like a rich, velvety gravy. Whether you are drizzling it over a pile of crispy fries for an authentic Canadian poutine, smothering a Sunday roast, or filling a crater of mashed potatoes, gravy is the soulful heart of comfort food. However, for those of us on a gluten free journey, achieving that perfect no-clump consistency can feel like a culinary challenge.

Traditional gravies rely heavily on wheat flour to create a roux. When you remove the gluten, you often deal with textures that are either too gritty, too thin, or, worst of all, jelly-like. This recipe solves those issues by using a dual-thickening method that combines a traditional gluten free roux with a precision cornstarch slurry. The result? A gravy so smooth and flavorful that your gluten-eating guests won’t even notice the difference.

Easy Gluten Free Gravy Recipe – Must Have Poutine Gravy

5 from 40 votes

Pinterest Facebook Share on X

Share Print

Prep 2 minutes mins

Cook 10 minutes mins

Total 12 minutes mins

Nothing completes a meal quite like a rich, velvety gravy. Whether you are drizzling it over a pile of crispy fries for an authentic Canadian poutine, smothering a Sunday roast, or filling a crater of mashed potatoes, gravy is the soulful heart of comfort food.

Servings 4 servings

Course Side Dish

Ingredients

1x2x3x

• ▢ 12 tablespoons unsalted butter
• ▢ ½ cup all-purpose gluten free flour
• ▢ 2-3 cups chicken/beef/vegetable broth
• ▢ 4 tablespoons water
• ▢ 2-4 tablespoons cornstarch
• ▢ pepper to taste
• ▢ spices as desired

Get ingredients with

Get Recipe Ingredients

Instructions

Prevent Sleep ModePrevent Sleep Mode

1. In medium pot, melt butter over medium-high heat.
   12 tablespoons unsalted butter
2. Add gluten free flour and whisk to combine – a thick paste will form.
   1/2 cup all-purpose gluten free flour
3. Cook, whisking constantly, until mixture turns lightly golden brown, about three minutes.
4. Whisking constantly, add broth in a slow and steady stream.
   2-3 cups chicken/beef/vegetable broth, pepper, spices
5. Contine whisking and cook until gravy thickens, about four minutes.
6. Combine cornstarch and water in a separate bowl & whisk with a fork until smooth.
   4 tablespoons water, 2-4 tablespoons cornstarch
7. Add cornstarch slurry to gravy mixture gradually to thicken
8. Continue whisking and bring gravy to a boil – reduce heat to low.
9. Whisk poutine gravy occasionally while you prepare the french fries.

Nutrition Details

Calories –372.12kcal

Recipe Notes

**Vegetarian/vegan – substitute with vegetable broth & vegan butter.

Tried this gluten free recipe?

Let us know how it was!

Understanding Your Ingredients

The foundation of a great sauce starts with quality fats and liquids.

• The Fat: We recommend unsalted butter to give you full control over the sodium levels. The butter provides the fat necessary to “cook” the flour, removing that raw, starchy taste.
• The Flour: Not all gluten free flours are created equal. For gravy, look for an all-purpose blend that contains rice flour and a bit of xanthan gum. Sifting your flour before adding it to the melted butter is a vital step to ensure your roux starts out perfectly smooth.
• The Broth: This recipe is a canvas. Use a high-quality beef broth for poutine or steak, chicken broth for roasted poultry, or a rich vegetable bouillon for a vegetarian-friendly option.

The Two-Step Thickening Technique

Why do we use both flour and cornstarch? A gluten free flour roux provides the classic “cooked” flavour and a rich mouthfeel. However, gluten free flours can sometimes lose their thickening power if boiled too long. By finishing the gravy with a cornstarch slurry (cornstarch dissolved in cold water), you add a beautiful glossy sheen and ensure the gravy holds its thickness even as it cools on the plate.

Flavour Customization

While the base recipe is delicious as-is, you can easily adapt it for any occasion:

• For Holiday Turkey: Use the drippings from your roasting pan (skim the fat first) as part of your broth measurement. Add a pinch of dried sage and thyme for that classic Thanksgiving aroma.
• For Poutine: Aim for a darker colour by letting your butter and flour mixture (the roux) cook for an extra minute or two until it reaches a deep golden brown. A dash of gluten free Worcestershire sauce can add the umami punch required for an authentic snack-shack flavour.
• For Mushroom Gravy: Sauté finely minced cremini mushrooms in the butter before adding the flour. This adds texture and an earthy depth that pairs beautifully with gluten free Salisbury steak.

Tips for Recipe Success

The biggest mistake people make with gluten free gravy is rushing the liquid addition. When adding your broth to the roux, do it in a slow, steady stream while whisking vigorously. It will look like a thick paste at first, don’t panic! Keep whisking and adding liquid slowly; the stars will align into a creamy sauce before your eyes.