Wheat-Free, Gluten-Free Gravy Recipe

turkey gravy
Wheat-free gravy. Charles Islander/E+/Getty Images
Total Time 18 min
Prep 3 min, Cook 15 min
Yield 2 cups

Who doesn't love gravy? Whether it's Thanksgiving, another special holiday, or just a great roasted bird on a weekend night in front of the fireplace, gravy polishes off an oven-roasted meal like nothing else. But what if you have a wheat allergy? Wheat flour, a cornerstone of any gravy recipe, is the stop-gap for those who are following a wheat-free diet.

But what if I told you that all you need is a wheat-free, American-style pan gravy recipe? With a simple flour substitution, you can make a pan gravy that rivals any wheat-based gravy. Even if you don't have pan drippings, this wheat-free gravy tastes great and is quick to make.

If you have a wheat allergy or celiac disease, you already think about where wheat may be hiding in food, and probably already have a list of wheat-free snacks and other go-to items that keep you free from an allergic reaction. As with many other parties and outings, consider making your own wheat-free gravy and bringing it along with you.

This wheat-free gravy is the perfect solution when you want an easy to make gravy that requires few ingredients. Grab some store-bought chicken broth (you can use homemade stock if you have some on hand) and some herbs and spices. This gravy is best reheated immediately before serving.

Serves 4 to 6


  • 2 1/4 c chicken broth (or homemade chicken stock), divided
  • 2 Tbsp millet flour or white rice flour, plus more if necessary
  • 3-4 sprigs fresh thyme, or 1 Tbsp dried
  • several leaves fresh sage, or 1 tsp dried
  • salt and pepper


  1. In a small saucepan, bring 2 cups chicken broth or stock to a boil over medium-low heat. While broth is heating, combine remaining broth with 2 Tbsp millet or rice flour in a small bowl or mug. Stir thoroughly, adding more flour as necessary until you have a thick slurry (a really thick liquid) that's still pourable.
  2. When broth in pan starts to boil, reduce heat to low and slowly add the flour-broth mixture and the herbs. Season generously with salt and pepper. Stir constantly for a few minutes to ensure that lumps don't develop. Gravy should be bubbling gently; if it isn't, raise or lower heat as necessary. Cook to reduce to desired consistency and thickness. Taste for salt and pepper and adjust as necessary.


    Tips for Success:

    Buying wheat-free chicken broth: Many national brands of chicken broth include wheat, or may not be gluten-free. Pacific and Imagine are two brands that offer wheat- and gluten-free chicken broth as of this writing. As always, read the ingredients label to be sure the product is wheat-free.

    Reheating poultry gravy: While this gravy can be reheated in the microwave, reheat on the stove for best results.

    Edited by Jill Castle, MS, RDN

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