Gluten-Free Tuesday: Gravy

[Photographs: Elizabeth Barbone]

Around this time of the year, my inbox fills with emails asking, "Elizabeth, how do I make gravy?" Thankfully, gluten-free gravy is really easy to make. As with wheat-based gravy, I like to thicken my gravy with a roux (a cooked combination of fat and sweet rice flour) rather than a gluten-free starch, like cornstarch. Cornstarch-thickened gravies work but they just don't seem to have the unique gravy flavor that roux brings to the recipe.

Gluten-Free Tuesday: Gravy

About This Recipe

Yield:Makes 6 to 8 servings
Active time:10 minutes
Total time:10 minutes


  • 2 1/2 tablespoons unsalted butter
  • 2 1/2 tablespoons sweet rice flour
  • 2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock or skimmed pan drippings
  • Kosher salt and freshly ground black pepper


  1. 1

    In a small pot, melt the butter over medium-high heat. Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes. In a slow and steady stream, whisk in the pan juices and stock. Continue to whisk until gravy has thickened and begins to bubble. If the gravy is too thick, add more stock. Serve.


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