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This easy, Gluten Free Gravy Recipe is the perfect way to finish off a roast dinner, made using just 5 ingredients! Made using the drippings as you roast your meat of choice, this gluten free gravy is much better than using granules!
Unlike my Make Ahead Gravy recipe, this gluten free gravy can be whipped up in a matter of minutes while your meat rests, using the drippings from the tray.
It’s perfect if, like me, you often realise last-minute that you’ve run out of gravy granules!
I use chicken to make this gluten free gravy recipe, but you can swap this for any meat – it works well with turkey for a Christmas dinner gravy recipe too.
Table of Contents
Ingredients and Substitutions
You only need 5 simple ingredients for my gluten free gravy recipe, which are:
- Meat: I usually use a whole chicken, but you could swap this for a turkey or turkey crown, a joint of beef, or even pork. The meat will determine your gravy flavour.
- Carrot: This helps add flavour to the gravy and acts as a trivet to hold the meat off the bottom of the pan, collecting those delicious drippings.
- Onion: You could swap this for a red onion, and even add some garlic if you like.
- Gluten Free Plain Flour: I use FREEE as this is the most readily available, but any gluten free plain or all purpose gluten free flour blend should work.
- Gluten Free Chicken Stock: You can use homemade chicken stock, or ensure you make one using a gluten free stock cube. If using beef, swap for beef stock.
Want To Pimp Your Gravy?
This recipe is for a basic gluten free gravy, but you could do the following to add a little ‘extra’ to your gravy for a special occasion:
- Herbs: Add sprigs of thyme, rosemary, sage, or any of your favourite herbs to the tin with the vegetables before roasting.
- Garlic: Add some whole garlic cloves into the tin before roasting, or baste the chicken with a garlic butter to add flavour to the gravy and meat.
- Wine: A splash of white wine (or red, for red meat) before adding the stock is a nice touch, or for a festive gravy use port or a dry sherry.
- Extra Veg: For some additional flavours you could add some extra veg into the bottom of the roasting tin, like chunks of celery, red onion or leeks.
How to Make Gluten Free Gravy
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free gravy recipe is to make.
Gravy Recipe Troubleshooting
Gravy too thick? Add a little extra stock (or boiling water), whisking well until you reach your desired consistency.
Gravy too thin? Add a slurry of cornflour (1 tsp mixed with 1-2 tsp cold water) and simmer the gravy to thicken. Alternatively you could ass 0.25 tsp xanthan gum.
Want a darker gravy? I personally don’t mind what colour my gravy is, but if you like you can add a couple of drops of gravy browning for a darker colour.
Gluten Free Gravy Recipe
Equipment
Ingredients
For roasting:
- Meat of choice, (I used 1 medium, whole chicken)
- 1 large carrot
- 1 white onion
For the gravy:
- 2 tbsp gluten free plain flour, (I used FREEEE)
- 600 ml gluten free chicken stock, (I usually use homemade or Knorr)
Instructions
- Roughly chop the carrot and onion into chunks and add to the bottom of your roasting tin before roasting as per the instructions. This is usually around 90 minutes with a whole, medium chicken, basting a few times during cooking with the juices in the pan.
- Once the meat is cooked through, remove the meat joint from the pan (draining as much of the juices back into it as possible) and set aside to rest.
- Use a potato masher to roughly mash the vegetables and meat drippings together in the tan. Place the roasting pan onto a hob (or in a saucepan if you don't have a hob-safe tin) and heat on the lowest possible setting.
- Add the gluten free flour to the pan and whisk until it forms a thick paste.
- Add a little of the chicken stock and continue whisking until smooth. Continue to keep adding the stock until it's all in the pan and you have a thick gravy.
- Bring back to a boil and simmer for 3-4 minutes. Remove from the heat and then pour through a sieve to remove all the lumps. Serve hot.
Notes
- Storing and Freezing: This gluten free gravy can be made ahead of time and chilled in the fridge for 3-4 days or frozen. Defrost thoroughly before reheating in a pan on the hob or in the microwave.
Nutrition
Serving Suggestions
Made your gluten free gravy? Here are some ideas for serving suggestions – aka my favourite roast, Thanksgiving and Christmas dinner sides and mains…
- Gluten free Yorkshire puddings
- Crispy roast potatoes
- Bacon wrapped stuffing balls
- Christmas Roast Chicken
- Sprouts with Bacon and Chestnuts
- Air Fryer Gammon Recipe
- Thanksgiving Stuffing
- Gluten free bread sauce
- Honey Roast Carrots and Parsnips
- Slow Cooker Gammon Recipe
I also have some great roast dinner recipes in my cookbook, Delicious Gluten Free Meals, including sage and onion stuffing balls and gluten free Yorkshire puds!
Have you tried this recipe?
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