Gluten-free gravy starts with turkey drippings or stock and is thickened with cornstarch or rice flour instead of wheat flour. The method is simple; the risk is cross-contact from bread stuffing, a flour-dusted roasting pan, or a shared ladle. This page is the gluten-free version; the standard method is in how to make gravy. See the Thanksgiving guide, Thanksgiving mains, diets and leftovers, and how to host Thanksgiving for guests with food allergies.
Start with safe drippings or stock
If the turkey was stuffed with bread dressing, or dusted with wheat flour, do not use those drippings for a gluten-free gravy. Use a clean pan and a gluten-free stock or drippings from a bird cooked without wheat. Pour off the fat, then warm 2 to 3 cups of stock in a saucepan. For a cornstarch gravy, stir 2 to 3 tablespoons of cornstarch into an equal amount of cold water until smooth, then whisk the slurry into the simmering stock. Cook 1 to 2 minutes, until the gravy thickens and looks glossy. Rice flour can be cooked in a little fat first, then whisked with stock, similar to a roux. Season with salt and pepper, and strain if you want it very smooth.
Prevent cross-contact at the table
Use a clean saucepan, whisk, and gravy boat that have not held a wheat-based gravy. Keep a labeled ladle in the gluten-free gravy and do not dip it into a regular gravy or into stuffing. If you also need a meat-free option, see vegan gravy. For a gluten-free stuffing on the side, see gluten-free Thanksgiving stuffing.
How much to make, and how to fix it
Plan on about ⅓ to ½ cup of gravy per person if it is going on turkey and mashed potatoes, and a little less if only some guests will use it. If the gravy is too thin, whisk in another small spoonful of cornstarch mixed with cold water and simmer briefly. If it is too thick, loosen it with more hot stock. If it tastes flat, a few drops of acid, such as lemon juice, can help, and a little extra salt often does more than adding more drippings. You can make a gluten-free stock gravy a day ahead, refrigerate it, and reheat it until it is bubbling. Stir as it warms, because cornstarch gravy can tighten in the refrigerator.
Frequently asked questions
What can I use instead of flour in gravy?
Cornstarch or rice flour are the usual gluten-free thickeners. Mix cornstarch with cold water first, then whisk it into simmering stock so it does not clump.
Can I use turkey drippings for gluten-free gravy?
Yes, if the turkey was not stuffed with bread and the pan was not dusted with wheat flour. Otherwise, start with a clean gluten-free stock.
How do I keep gravy gluten-free at the table?
Use a clean gravy boat and a ladle that stays only in the gluten-free gravy. Do not share utensils with stuffing or a wheat-flour gravy.
Helpful kitchen tools
- OXO Good Grips 11-Inch Balloon Whisk — A whisk keeps a cornstarch slurry from clumping as the gravy thickens.
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Useful for measuring stock and the cold water for a slurry.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A clean roasting pan is the source of drippings if the turkey was cooked without wheat flour.
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