Gluten-Free Gravy

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This Gluten-Free Gravy recipe is clump-free, full of delicious, robust flavor, and pairs well with savory meats and vegetables of all sorts! This post includes a few tips to get the best taste and clump-free consistency! {GF + DF}

Hold the actual phone, friends, because we have a gluten-free gravy recipe on the blog today. AND IT DOESN’T EVEN CLUMP. Clump-free gravy is where my holidays are at. And I can’t be dissuaded. Also, Thanksgiving and Christmas and hearty meals on Sunday afternoons just got a whole lot tastier. 

After several attempts and lots of research (thank you, Chrystal, at Gluten-Free Palate for the recipe inspiration with 5 Minute Gluten-Free Gravy) to make clump-free gluten-free gravy, I finally have a winner!

First, for good flavor, add butter. I use Earth Balance Soy-Free Buttery Spread that comes in a tub and is gluten-free. Although I haven’t tried ghee, that may be another buttery flavor you can try as well.

Second, the secret to a clump-free gravy, if using broth and drippings from a main course (like Slow Cooker Bottom Round Roast), is to let the liquids cool before making the gravy. That did the trick for me! On earlier tries, I threw everything together in a saucepan while the broth and drippings were still hot, and I could not get the gravy to blend smoothly, no matter how hard I whisked.

So there you have it, friends. Cooler liquids, like heads, will prevail. And now you have a hearty, gluten-free gravy to stir atop your main courses. Or, if you’re like our family, atop all the vegetables. Because now that’s the only way we want to eat our vegetables. We can’t be helped ~ the combination of veggies and gravy is too tasty to pass up.

But here’s a note to self: Cooking times vary based on how much gravy you are making. I typically prepare a solid four cups, and the process takes about 20-25 minutes, although it starts looking like a gravy (albeit thin) at about 10 minutes. I also choose to simmer my gravy at a MEDIUM-HIGH, but not boiling, temperature. So there is a little wiggle room in how you prepare your gravy, so long as the liquids you use are cooled off before starting. 

This gravy recipe is

• Gluten-free
• Soy-free
• Dairy-free
• Clump-free
• Totally delicious
• Easy to store
• Perfect with leftovers

Ingredients to make your own Gluten-Free Gravy

This recipe only needs four base ingredients to get started!

• Beef broth or chicken broth an/or drippings. If I am making gravy to feed several people or to cover several meals, then I will prepare this recipe using 3-4 cups of broth.
• Buttery spread. I like Earth Balance Soy-Free Buttery Spread in a tub. It is gluten-free and dairy-free, as well. I haven’t tried this recipe with ghee, however that would be another flavorful addition you could try.
• Gluten-free flour. The important thing to consider here is whether you like the flavor of the flour because it will affect the flavor of the gravy. I have used Namaste Perfect Gluten-Free Flour Blend, Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour, and Bob’s Red Mill All Purpose Gluten-Free Flour.
• Sea salt. I start with small amounts and then add more as desired.
• Black pepper and/or dried parsley, optional. You can add more seasonings, as desired. I like pepper and parsley because they add flavor to the gravy and go well with other foods the gravy is served with.

Tips for a clump-free gravy recipe:

Here are a few best practices for a delicious, clump-free Gluten-Free Gravy recipe!

• Use cooled broth and drippings to create the gravy.
• Whisk frequently during the simmering process so the flour can’t build up. If you end up with clumps of flour, then press them to the side of the saucepan using the back of a fork. Then stir the flour back into the gravy.
• Start with a lower heat and gradually increase the temperature to just under a rolling boil.

If you are as in love with this Gluten-Free Gravy recipe as our family is, then you might enjoy serving it with:

• Slow Cooker Bottom Round Roast
• Easy Paleo Quick-Steamed Vegetables
• Garlic Mashed Cauliflower Potatoes
• Seasoned Cauliflower Mashed Potatoes

Gluten-Free Gravy

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This Gluten-Free Gravy recipe comes with a few best practices for a delicious overall flavor and a gravy that is CLUMP-FREE! You can also store the leftovers, if you have any, in the fridge for about 2-3 days! {GF + DF}

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 cups 1x
• Category: Sauces and Spreads
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 4 cups bone broth, beef broth, or drippings from a roasting recipe
• 1/2 cup gluten-free flour (I use Namaste Perfect Gluten-Free Flour from Costco)
• 1/2 cup buttery spread (I use Earth Balance Soy-Free Buttery Spread in a tub)
• 1/4 teaspoon sea salt
• Coarse black pepper and dried parsley flakes as a garnish, optional

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Instructions

1. In a saucepan, combine the broth, butter, flour, and sea salt and bring to a boil, whisking frequently. Keep the temperature at a MEDIUM-HIGH heat, stirring constantly until the gravy thickens. This can take anywhere from 15-25 minutes, depending on how much gravy you are preparing. When the gravy is ready, it should have thickened enough to be easily scooped by a spoon.
2. Let cool slightly and serve immediately.
3. Refrigerate leftovers in an airtight container for about 3-4 days.

Notes

• Use cooled broth and drippings to create the gravy.
• Whisk frequently during the simmering process so the flour can’t build up.
• Start with a lower heat and gradually increase the temperature to just under a rolling boil.