Gluten-Free Gravy

Normally, I’m not a gravy kind of gal. However, on occasion, I do like a splat with my mashed potatoes. I’ve been gluten-free since mid February, I was thinking of different ways to make a gluten-free gravy. Thankfully, I didn’t have to think too hard. Shauna has a wonderful recipe on her blog, and the resulting gravy is perfect. It’s rich, smooth and darn delicious. The color of the gravy is a lot paler than I would have liked, and that was after I tried to darken it with a little wheat-free, sweet soy sauce.

Base line: if you would like to have a gravy, which is gluten-free, and don’t really care if it’s a little anemic in color, then this is your recipe! The gravy can also be adapted to be vegetarian, by simply using a good vegetable stock.


Adapted from Gluten Free Girl: gluten-free gravy

Serves 2-3


  • 30 g (2 tablespoons) salted butter
  • 2 tablespoons glutinous rice flour (also known as sweet rice flour)
  • 240 ml (1 c) stock, warmed
  • wheat-free sweet soy sauce, as needed (optional)
  • salt and pepper, to taste


1. Melt the butter in a small saucepan over medium-low heat until half melted. Stir in the glutinous rice flour, until evenly blended.

2. Add the warmed stock, about 1 tablespoon at a time, whisking vigorously until smooth after each addition. Continue this procedure until the sauce is really thick, then whisk in the remainder of the stock. Let simmer for about 1 minutes, stirring occasionally.

3. Add a few drops of soy sauce, if using, then adjust the seasoning with salt and pepper. Enjoy!


One thought on “Gluten-Free Gravy

  1. Pingback: Finally catching up | Honey and Spice

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