Gluten free gravy recipe


  • ¼ cup fat (meat drippings, butter, dairy-free butter, or olive oil)
  • 2 medium white onions, diced
  • Kosher salt & freshly ground black pepper
  • 1 – 3 teaspoons dried seasoning (poultry seasoning or dried herbs)
  • 4 cups gluten-free stock (chicken, beef, or vegetable)
  • 4 tablespoons cornstarch, arrowroot starch, or tapioca starch
  • Worcestershire sauce, to taste (omit for vegetarian and vegan)
  • ¼ cup brandy or wine (white or red)
  • ¼ cup heavy cream


In a large sauté pan cook the fat and the onions over medium low heat until the onions begin to brown, about 15 minutes. Do not rush this step; you want the onions well cooked. Add 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon of  whatever seasoning or dried herbs you are using. Cook for 30 seconds. Combine ¼ cup of stock with the starch and stir well. Add the remaining stock to the pan, raise the heat, and bring to a boil. Stir in the starch and stock mixture and cook, stirring, until thickened, about 1 minute. If using brandy or wine, stir it in now.

Add a few dashes of Worcestershire sauce if desired. Taste the gravy and adjust the seasoning by adding more salt,  pepper, seasoning, or herbs to taste. The gravy should be well seasoned. Stir in the cream now if using. Serve hot.


Makes about 4 cups

This basic gravy recipe will work with any type of fat and stock. Season the gravy with the seasonings used in preparing roasted  meats. Poultry seasoning works very well with turkey and chicken, while dried thyme goes well with beef. Sage, thyme, and garlic powder make for great vegan gravy.

Start with a little bit of seasoning and add more to taste. I always add a few dashes of Worcestershire sauce to my gravy for both color and flavor, but it can be omitted for vegan and vegetarian. Customize your gravy with the addition of brandy, wine (white for poultry, pork, and vegan; red for beef), cream, or even all three! The trick is to taste as you go along.

Written by Carol Kicinski

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