Gluten-Free Turkey Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Gluten-Free Turkey Gravy is easy to throw together and made with leftovers seasoned with nothing more than sea salt and pepper! Tips are included for how to create a clump-free consistency, along with creative ways to enjoy your leftovers (if you have any)! {Gluten-Free + Dairy-Free}



Helpful equipment:

  • Whisk
  • Fork
  • Saucepan
  • Airtight container

For the gravy:

  • 2 cups cooled pan drippings from a roasted turkey
  • 1/4 cup gluten-free flour
  • 12 tablespoons allergen-friendly butter
  • Sea salt and black pepper, to taste


  1. In a saucepan combine the pan drippings, flour, butter, sea salt, and pepper. Bring the mixture to a rolling boil, whisking regularly to prevent burning. Then reduce the heat to MEDIUM, continuing to whisk until the desired consistency is reached. If the gravy is too thick, then stream in turkey stock to thin it.
  2. Remove from heat and let cool enough so that the gravy is safe to handle.
  3. Store leftover gravy in an airtight container and consume within about one to two days. Gravy will thicken as it stands.


  • If you want thinner gravy, keep 1/4 – 1/2 cup broth or water nearby to stream into the gravy as it simmers.
  • The flour will clump if it’s added to hot liquids. To ensure clump-free gravy, start with cooled pan drippings and broth.
  • If you do need to step away from the saucepan, make sure you aren’t gone too long. Your gravy runs the risk of going from runny to scorched in a matter of minutes.
  • This is an easy recipe to double. Simply double the amount of pan drippings and flour and then taste test to see if you want more butter. We’ve made this with 2 cups pan drippings and 4 cups pan drippings. Each turned out delicious.