This quick gluten-free gravy has become my go-to topping for meat. I even bring it to other people’s potlucks so I don’t have to eat my food dry.
I used to make gravy the traditional way, only I used a blend of gluten-free flour and cornstarch. Then one day I was in a hurry, so I left out the flour.
There was a slight difference in the appearance. However, the flavor was just as delicious!
If you’ve ever wondered how to make gluten-free gravy that tastes good, you’re not alone. But it’s not as difficult as you might think.
Instead of making a roux with fat and flour, I just used what I thought were the 2 most important ingredients.
If I were to put the two gravies (traditional and quick) side by side, I would like them equally. And since the quick one is so easy, I actually like it better.
Next time you have guests who have eliminated gluten from their diet, make a little bit of this for them. It won’t take much effort, but they’ll certainly appreciate it.
Quick Gluten-Free Gravy Ingredients
The only ingredients you need for this gravy are broth and cornstarch. You can use beef, chicken, or turkey broth.
I’ve never tried making gravy with vegetable broth. But I also haven’t had a need for it. If I ever do, I’ll give it a try.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
You can add other ingredients for a different flavor. Just be sure to test a small amount before you dump a bunch of extra seasonings into the pot.
How to Make Quick Gluten-Free Gravy
This gravy is so easy to make it’s mind-blowing. Even if you don’t have to be gluten-free, you might discover that you like this just as much.
First of all, you’ll need the right tools. I started out whisking it, but now I use a shaker bottle. Either works just as well, but the shaker bottle is a tad faster.
Next, pour the broth into the bottle and then add the cornstarch.
Shake or whisk it until the cornstarch dissolves. It takes heat to thicken it, so don’t worry that it’s thin.
After that, pour it into a small saucepan and heat it on medium-high. Stir often to keep it from clumping.
As the mixture gets hotter, it will thicken. You can add extra ingredients if you want, or you can leave it as-is.
I added mushrooms because my husband and I both like them. I’m not sure what we’re having tonight, but I know it will have mushroom gravy on it.
One of my most recent recipe posts is for this Mississippi pot roast. You cook it in the slow cooker, and it comes out perfect every time.
My friend Julie has these air fryer pork chops on her Back to My Southern Roots blog. I was just thinking about how good they’d be with some of this gluten-free gravy.
For dessert, try this 2-ingredient lemon cake. It’s one of our current favorites!
- 1 cup of beef, chicken, or turkey broth
- 1 tablespoon of cornstarch
- Either whisk or shake the broth and cornstarch until it is well blended.
- Heat in a small saucepan on medium-high heat. Stir often to prevent clumping.
- If you want to add more ingredients for extra flavor, do so while the gravy is still hot.
Before adding salt, taste the gravy. Most broth already has salt, so you may not need to add it.
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Amount Per Serving Calories 112Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 35mgSodium 141mgCarbohydrates 1gFiber 0gSugar 0gProtein 10g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.