How to Make Gluten-Free Gravy

Ali Segersten

Making gluten-free gravy can be beautifully simple. There’s no need for butter or a traditional roux—just good pan juices, fresh herbs, and a few thoughtful techniques that coax out deep, savory flavor. In the photos below, I’m using a local pastured organic chicken, though the same method works perfectly for a whole turkey when you’re cooking for a larger gathering.

Use whatever fresh savory herbs you have on hand—thyme, rosemary, sage, or marjoram. Dried herbs work too. They’re the key to creating a rich, deeply flavorful gluten-free gravy that tastes like it simmered all day.

gluten-free gravy prep

Create Rich Pan Juices:

  1. To create rich pan juices, place your rinsed bird in a glass baking pan (9x13-inch for chicken or 10x14-inch for turkey). Chop up a large onion and a few stalks of celery. Toss them with a few teaspoons of Herbamare. Fill the cavity of the chicken with the celery and onions. If you are cooking a turkey, you can use your favorite gluten-free stuffing recipe. I sometimes use my Wild Rice Stuffing recipe.
  2. Place the remainder of the celery and onions around the bird in the bottom of the pan. Add plenty of sprigs of fresh herbs, such as rosemary, thyme, sage, and marjoram. Add a few chopped carrots and a whole head of garlic, cut in half cross-wise. 
  3. If you are cooking a turkey, I also like to add chunks of tart apples, such as Granny smith, under the turkey on the bottom of the pan. You can also layer fresh herbs under the turkey as well. Then, drizzle olive oil on top of the bird and generously season with Herbamare and black pepper. Sprinkle a few herbs on top if you wish. Use my Slow-Roasted Whole Turkey recipe or Herb Roasted Turkey in Parchment recipe for correct temperature and timing. 
  4. Fill the bottom of the pan with about 2 cups of water for a chicken and around 3 to 4 cups for a turkey. This will keep the bird moist during the long cooking times.
  5. When you are ready to cook the chicken or turkey, turn the oven to 450 degrees. Place the bird in the oven for 15 to 20 minutes at this temperature to seal in the juices. Then reduce the heat to 325 degrees F and cook until done (or until meat thermometer reads about 165 degrees F); about 2 hours for a 4 to 5 pound chicken, or about 15 minutes per pound for a whole turkey. Baste the turkey or chicken a few times throughout the cooking process.
Recipe from our Meal Planner

Gluten-Free Gravy

gluten-free gravy-2
gluten-free gravy - in pot
Servings
6
Cook Time
5 minutes
Prep Time
10 minutes

Gravy can be made from the rich pan juices that are created when roasting a whole chicken or turkey. Be sure to add enough savory herbs and vegetables to the bottom of the pan! I like to use celery, onion, garlic cloves, carrot, rosemary, thyme, sage, and savory. Adding plenty of sea salt and black pepper is also essential for creating a rich-tasting gravy!

Ingredients
2 cups pan juices (or bone broth)
2 tablespoons sweet rice flour (or arrowroot powder)
Herbamare
freshly ground black pepper
Directions
  1. Once the bird is done, remove it from the pan and place onto a board or large plate to carve. Let it rest for 10 to 15 minutes before carving to let the juices go back into the meat. 
  2. Place a fine mesh strainer over a 4-cup liquid glass measuring cup. Pour the pan juices and vegetables into the strainer. Use a large spoon to press the veggies into the strainer to get all the juices and flavors into the saucepan. Discard the veggies and herbs into your compost, or freeze to use for homemade bone broth or stock later on.
  3. Add water or stock until you reach 1, 2, or 3 cups to get an even measurement if needed.
  4. Use 1 tablespoon of sweet rice flour or arrowroot powder per 1 cup of pan juices. I prefer using superfine sweet rice flour. This is what was used in the photos here. For a slightly thinner gravy use 1 tablespoon flour per 1.5 cups of pan juices.
  5. If you let the pan juices cool to room temp you can simply whisk the flour right in. If the pan juices are hot, then pour the flour into a small bowl and whisk in a little cold water to make a thin paste. Pour the paste into a 2-quart saucepan along with the pan juices and quickly whisk together. If you whisk in dry flour to hot liquid you will have a lot of clumps.
  6. Place the saucepan on the stove and turn heat to medium-high. Whisk the flour-paste and juices together until thickened, about 3 to 5 minutes. Season with Herbamare or sea salt if needed. Serve hot.

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autumn chicken condiments dairy-free gluten-free gravy holidays how to's main dishes Thanksgiving Recipes turkey recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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