Gluten Free Gravy – Fast and Homemade!

If you are missing gravy over mashed potatoes, turn that frown upside down!  This easy recipe will get one of your comfort foods back on the menu.

Here’s What You Will Need:

1 T. Butter

1/4 C. Superfine Rice Flour (brown or white – though I used brown in this one)

My current favorite is this one from VitaCost – they are not as expensive and often you can get free (and fast) shipping PLUS they are on Ebates for cash back.


2 C. Chicken or Beef Broth (check that label for hidden gluten – this is the one I like)

Always read the labels!  Manufacturers can change the ingredients without notice.

Always read the labels! Manufacturers can change the ingredients without notice.

1/4 C. Cream or Full Fat Milk or Milk Substitute (Hubby can tolerate butter but not milk.  For most things almond, soy, or even rice milk will work but for richer tasting recipes that call for cream, I use Coffee Rich – which is nutritional junk – but works very well in these kinds of recipes.  Look next to the Cool Whip in the freezer section of the supermarket).


Salt and Freshly Cracked Pepper, to taste

In saucepan (or pot, since my pans were busy doing other things) over medium heat, combine the butter and the rice flour, whisking to start a roux (which is just a fancy word for thickener).  Whisk and cook for about 1 minute.  It will give off a nutty aroma (don’t worry, your gravy won’t taste like nuts).

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Slowly add the broth, continuing to whisk – or you’ll get lumpy gravy – and cook over medium heat.  Add freshly cracked pepper and cook until the mixture begins to thicken.

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Add cream, and give it a taste to see if you need to add salt or more pepper. Whisk until smooth and warmed through – just a minute or two.

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