Gluten-Free Gravy

by lydia on November 23, 2013

Thanksgiving has been a favorite holiday of mine ever since I can remember. I suppose you could say it’s the gourmet cook in me, or maybe it’s just that fall is my favorite season, or maybe it’s because I love to eat. Either way, I am one happy camper on turkey day. One of my favorite parts of Thanksgiving dinner is the gravy. Gravy makes everything taste better. And no wonder, fat makes everything taste amazing, plus it’s very satiating! I especially love having leftover turkey gravy to pour on top of leftovers for days and days! Yum! Converting gravy to gluten-free is as easy as pie, (actually it’s even easier).


Basic Pan Gravy (Gluten-Free)


  • Makes 2 1/2 cups
  • Pan drippings from roasted turkey
  • 1/4 cup arrowroot or tapioca flour
  • Chicken stock, preferably homemade
  • Dried herbs of your preference, several pinches
  • Sea salt and fresh cracked black pepper to taste
  • Cream, optional


  1. Pour pan drippings into a large measuring cup.
  2. Scrape the browned bits from the pan into the cup.
  3. Skim and reserve fat from the drippings.
  4. Pour 1/2 cup of the fat into a medium saucepan, reserve remaining fat in case you choose to use more.
  5. Stir in arrowroot or flour.
  6. Add enough stock to drippings in the measuring cup to equal 2 cups.
  7. Add stock mixture all at once to the flour mixture in saucepan.
  8. Cook and stir over medium heat until thicken and bubbly, adding more stock to thin out as
  9. needed up to 4 more cups of stock. Cook and stir for one minute more.
  10. Season to taste with salt, pepper and herbs.
  11. Splash in some cream if so desired.
  12. *Apple Cider Gravy; Prepare as above, replace up to 1 1/2 cups of the stock with apple cider and proceed with directions.



A few years ago after going gluten free and learning to prepare things in a more traditional manner, I found the need to revamp many of my recipes to suit my new lifestyle. That’s why I’ve created a collection of 18 recipes all gluten free, and some with an option for those who may still eat wheat. I want to share those recipes with others, which is why I’ve created my ‘Thanksgiving Classics ebook: Gluten Free & Traditionally Prepared’. (Get your copy HERE).  I’m not sure which recipe I get more excited about, they all get my mouth watering.




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