This gluten-free gravy is quick and easy to make. All you need to make gluten-free gravy in under 10 minutes is a flavorful broth and cornstarch. Let’s get started!
Gluten-Free Gravy Ingredients
1. Low-Sodium Broth (chicken or beef)
As broth is the source of flavor in your gravy, it’s important to start with one that tastes delicious. Now is the time to add more seasoning if your broth is bland or other wise lacking.
Be sure to choose a low sodium broth as many store bought broths are loaded with extra salt and could result in a gravy that is too salty.
If I have some, I add drippings to the broth to flavor it, but this is not required.
This gluten-free gravy will be thickened with cornstarch rather than flour because cornstarch is gluten-free. You’ll need 1 tablespoon of cornstarch per cup of broth.
How to Make Gluten-Free Gravy
This recipe will make 2 cups of gluten-free chicken or beef gravy in less than 10 minutes!
1. Prepare the slurry
Pour 1/4 cup of cold broth in a small jar and add 2 tablespoons of cornstarch. It is important that the broth is cold, not warm or room temperature.
Immediately screw the lid tightly on the jar and shake it vigorously until all the cornstarch is dissolved. Do not attempt to stir or whisk your slurry, it doesn’t work and will turn out clumpy!
Tip for a thicker gravy: If I want my gravy to have a thicker consistency, such as when making homemade chicken pot pie, I use 3 tablespoons of cornstarch rather than 2.
2. Simmer the broth & slowly add the slurry
Bring 1 3/4 cups of broth to a simmer on the stovetop.
Once you have a lively simmer, very slowly pour the slurry into the broth while whisking rapidly and constantly.
As you add the slurry, the broth will thicken quickly. Continue whisking and stop adding slurry when you’ve achieved the desired thickness. I use all of my slurry.
And that’s it. Your 10 minute gluten-free gravy is done!
FAQ: Gluten-Free Gravy
What is a slurry for making gravy?
A slurry is a combination of liquid and solid that leaves the solids suspended in the liquid. It’s different from dissolving a solid (such as salt) in a liquid (such as water). In the case of making gluten-free gravy, the solid is the cornstarch and the liquid is broth or water.
Can I use water to make a slurry rather than broth?
Yes you can use cold water to make a slurry. I just prefer to use broth so as not to water down my broth. That said, I’ve made a slurry with cold water and didn’t notice any flavor issues with the gravy.
How to Make Gluten-Free Gravy in 10 Minutes
- 2 cups low-sodium broth divided
- 2 tbsp cornstarch
- Put 1/4 cup of cold broth in a small jar and add 2 tablespoons of cornstarch.
- Immediately place the lid tightly on the jar and shake it vigorously until all the cornstarch is dissolved.
- Meanwhile, bring 1 3/4 cups of chicken or beef broth to a simmer on the stovetop.
- Once you have a lively simmer, very slowly pour the slurry into the broth while whisking rapidly and constantly.
- Continue whisking and stop adding slurry when you’ve achieved the desired thickness.
- It is important that the broth used to make your slurry is cold, not warm or room temperature.
- Makes 8, quarter cup servings of gravy.