The Secret to Perfect Gluten Free Gravy Every Time

Nothing completes a comforting meal quite like a pour of rich, smooth gravy. Whether you are assembling a classic Canadian dish, coating a savory Sunday roast, or creating a pool of flavour in your mashed potatoes, finding a reliable gluten free gravy recipe is essential. For those navigating a strict gluten free lifestyle, making a sauce that is velvety, thick, and lump-free without wheat flour can feel like a challenge.

Traditional versions rely on a standard wheat roux, which often leaves gluten free alternatives thin, gritty, or unusually jelly-like. This step-by-step recipe solves that dilemma beautifully by combining a simple gluten free flour roux with a smooth cornstarch slurry. The result is a deeply savory, multi-purpose sauce that will completely satisfy everyone at your table, leaving your gluten-eating guests none the wiser.

Easy Gluten Free Gravy Recipe – Must Have Poutine Gravy

A rich, velvety gluten free gravy that pairs flawlessly with roasted meats, mashed potatoes, or crispy fries for an authentic Canadian poutine. Using a simple two-step thickening technique, this smooth sauce delivers classic flavour and a glossy finish with absolutely no clumps.

5 from 54 votes

Print Pin Rate

Prep Time: 2 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 12 minutes minutes

Servings: 4 servings

Course: Side Dish

Cuisine: Canadian

Ingredients

 

1x2x5x

• ▢ 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

Cook ModePrevent your screen from going dark

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

Notes

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

Nutrition

Calories: 372.12kcal

Download This Recipe Review This Recipe

Pinterest Facebook Share on X

Share This Recipe

The Secret to Perfect Homemade Gluten Free Gravy

If you have ever wondered is gravy gluten free, the unfortunate answer for most store-bought brands, restaurant recipes, and packaged mixes is no. Standard gravies use wheat flour as the primary thickening agent. Thankfully, learning how to make gluten free gravy at home is incredibly simple, cost-effective, and tastes infinitely better than anything from a packet.

To achieve a flawless texture that mimics traditional recipes, this version uses a dual-thickening strategy. A flour-based roux provides that authentic, cooked-fat mouthfeel and rich opacity. Meanwhile, a cold-water cornstarch slurry introduces a beautiful, glossy shine and ensures the mixture maintains its structure as it cools.

Selecting Your Ingredients

The beauty of this recipe lies in its adaptability. By focusing on a few core elements, you can easily pivot from a light poultry glaze to a robust gluten free beef gravy.

• The Fat: Using unsalted butter allows you to fully manage the salt content of your sauce. It coats the flour particles evenly, ensuring that raw starch flavour is completely cooked out.
• The Flour: Select an all-purpose gluten free flour blend containing rice flour and a touch of xanthan gum. A quick sifting before adding it to the pan prevents stubborn clumps from forming right at the start.
• The Broth: Choose a high-quality broth depending on your main dish. Opt for a deeply roasted beef broth if you are aiming for a traditional gluten free poutine gravy, a rich chicken or turkey broth for roasted poultry, or a hearty vegetable bouillon for a meatless option.

Mastering the Gluten Free Poutine

For an authentic Canadian comfort food experience, you can easily use this recipe to build a stunning gluten free poutine recipe. A proper gluten free poutine requires three non-negotiable elements: extra-crispy french fries, fresh squeaky cheese curds, and a deeply savory, piping-hot gluten free poutine sauce.

To make a spectacular poutine topping, let your butter and gluten free flour roux cook for an additional minute or two until it takes on a deeper amber color. This adds a subtle, nutty undertone to the base. When you stir in a high-quality beef broth, add a small splash of gluten free Worcestershire sauce or tamari. This introduces an intense umami depth that beautifully cuts through the richness of the cheese curds and fried potatoes. Pour the bubbling hot gravy over the fries and curds immediately before serving so the cheese starts to melt while the fries stay crisp.

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

Vigorous and Slow Whisking: Rushing the liquid stage is the most common pitfall when preparing gluten free gravy recipes. Introduce your broth in a very slow, steady stream while whisking continuously. The paste will initially seize and look thick—do not panic. Keep whisking steadily as you add the liquid, and it will smooth out into a beautiful sauce.

Smooth Out Stubborn Lumps: If a few pesky lumps manage to form despite your best efforts, simply pour the hot mixture through a fine-mesh sieve into a clean saucepan. You can also use an immersion blender to instantly smooth the texture.

Reheating and Storage: This sauce keeps well in the refrigerator for up to three days. It will naturally firm up as it chills. When you are ready to use it, warm it over low heat on the stove, whisking in a tablespoon or two of fresh broth or water to restore its original silky consistency.