This gluten-free gravy recipe uses rice starch as a thickener. It also contains sweet pineapple juice and rich turkey fat. Take one bite, and I’m sure you’ll agree..this is the best gluten-free gravy ever!
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Chef’s Hacks You Should Know
I’ve cooked many holiday dinners over the years and have developed some hacks that help things go smoothly. Gravy, especially homemade, can be finicky. Here are some things that have worked for me.
- The base of my gluten-free gravy is fat from our Thanksgiving turkey. You can collect turkey fat in a couple of different ways. Some people prefer to collect the fat as the turkey is cooking. This option is great, but the gravy won’t caramelize as much. You can also drain the fat off the turkey after it’s done cooking. This creates a darker gravy with more flavor, in my opinion.
- Fresh pineapple juice tastes best in this recipe. I reserve the liquid from freshly cut pineapple that’s sat in the fridge for a few days. There’s usually a nice-sized pool at the bottom of the container!
- Feel free to customize this recipe to fit your needs. I don’t usually use set amounts of liquids because I like to tailor this gravy to my desired consistency. Everyone has a different gravy preference! To get you started, I added a few base measurements.
- The gravy will thicken once you turn the burner off. Be sure you don’t condense it too much, or it will become too thick as it cools. It’s best to take it off the stove right before it reaches your desired consistency.
- If you have any leftover gravy, you can put it in bone broth! I add the leftovers to a large pot with water, bones, fat, and other spare pieces of meat. Of course, I add a little herbes de Provence!
- Creating a roux with butter and thickener prevents lumpy gravy. I’ve found that slowly whisking in the liquids creates a smoother texture.
Gravy Ingredient 101
What do you put in your gravy if you can’t use corn starch or flour? You may be surprised to learn that aside from one unique ingredient, this recipe uses basic elements. Here’s what you need.
Butter or Coconut Oil: Not too long ago, there was a margarine fad among dieters. They thought butter was horrible for your health and chose a synthetic replacement. Over time, studies have proven that margarine contains trans fat that can increase your chances of developing diabetes (1). Yikes!
Butter, in moderation, is good for your body. We recommend choosing organic, grass-fed butter when possible. Raw coconut oil is a great substitution if you prefer to stay dairy-free!
Rice Starch or Gravy Thickener: This gluten-free ingredient thickens gravy just as well as flour. We use it to create a roux before adding the liquids. Rice starch is my favorite gravy thickener, as it creates a smooth gravy with a traditional texture. Some thickeners can make your gravy taste slimy, so be sure to choose high-quality ingredients!
I like using Hol-Grain’s gravy thickener, or their rice starch. The label will vary based on where you live.
Free-Range Chicken Stock: I love using broth in my gravy as it adds a savory touch. If you like pouring your gravy over your turkey, you’ll appreciate how well the flavors mesh!
You can also use homemade bone broth for extra protein!
Leftover Turkey Fat: Artificial flavoring can’t beat the real deal! Reserving leftover turkey fat is easy and adds a lot of richness. There’s nothing better than gravy on homemade stuffing!
Bonus: Turkey fat is full of collagen, which helps build healthy bones and shiny hair! (2)
Bragg Liquid Aminos: Instead of soy sauce, we use liquid aminos. This gluten-free ingredient adds a hint of deep, salty flavor without being overpowering.
Healthy living is made up of simple swaps, and this is one you can make without noticing much of a difference! We use this in many of our Asian-fusion and sushi recipes as well.
Fruit Juice: There’s nothing worse than bland gravy! Adding a splash of fruit juice ensures that your gravy is pleasing to the palate. I like using pineapple or apple juice as it’s not overly sweet.
Stay away from concentrated juices that contain sugar and other fillers. Cut fruit will naturally expel liquid if it sits in the fridge for a couple of days, plus you’ll have fresh fruit for snacks! I like using organic pineapple in this recipe. Since I’m already using pineapple to dress my turkey, I reserve some of the juice for gravy. Voila! An easy way to work smarter, not harder.
Herbes de Provence: This delicious spice blend is excellent for entertaining nursing Moms as it doesn’t contain sage! Sage has been shown to decrease milk production, which is a nightmare for any Mom. (3)
Herbes de Provence is a mix of thyme, rosemary, marjoram, and fennel. My favorite blend also contains lavender flowers, which adds a gourmet touch! I use these herbs in many recipes and as a replacement for Italian seasoning.
Make Gluten-Free Gravy
Homemade gravy doesn’t have to be complicated! Within minutes, you’ll have a delicious side to elevate all of your holiday favorites.
- 2 tablespoons organic grass-fed butter or raw organic coconut oil
- ¼ cup rice starch or gravy thickener
- ½ cup free-rangeorganic chicken stock or organic vegetable stock
- ½ cup leftover drippings/fat from turkey
- 2 tablespoons Bragg liquid aminos*
- ¼ cup organic pineapple or apple natural fruit juice
- 1 teaspoon organic Herbes de Provence
- Melt the butter in a medium-sized pan over low heat. Whisk in the rice starch. Let bubble until the roux is golden brown.
- Add the remaining ingredients in this order: Chicken stock, turkey drippings, aminos, fruit juice, and herbes de Provence.
- Raise the heat to medium and bring the gravy to a low boil. Let the gravy simmer and frequently stir until right before it reaches the desired consistency. Take off heat and let thicken for 2-3 minutes. Serve warm!
Step One: Make the Roux
Melt the butter in a medium-sized pan over low heat. Whisk in the rice starch. Let bubble until golden brown.
Step Two: Add Remaining Ingredients
Add the remaining ingredients in this order: Chicken stock, turkey drippings, liquid aminos, fruit juice, and herbes de Provence.
Step Three: Simmer Until Thick
Raise the heat to medium and bring the gravy to a low boil. Simmer the gravy, frequently stirring, until right before it reaches your desired consistency. Take off heat and let thicken for 2-3 minutes. Serve warm!
Vegan Gravy Variation
You may often find yourself serving vegan guests, or maybe you follow a vegan diet yourself. This doesn’t mean you have to exclude gravy from your menu! With a few simple tweaks, you can make a delicious vegan gravy.
- 2 tablespoons coconut oil
- ¼ cup rice starch or gravy thickener
- ½ cup organic vegetable stock*
- 2 tablespoons Bragg liquid aminos
- ¼ cup pineapple or apple natural fruit juice
- 1 teaspoon Herbes de Provence
- Melt the coconut oil in a medium-sized pan over low heat. Whisk in the rice starch. Let bubble until the roux is golden brown.
- Add the remaining ingredients in this order: Vegetable stock, aminos, fruit juice, and herbes de Provence.
- Raise the heat to medium and bring the gravy to a low boil. Let the gravy simmer and frequently stir until right before it reaches the desired consistency. Take off heat and let thicken for 2-3 minutes. Serve warm!
Want more holiday recipes? Check out this list of our favorite Thanksgiving dishes! You’ll find everything you need to host the perfect healthy meal; drinks, appetizers, side dishes, and dessert! These recipes may be free of gluten, dairy, and sugar, but they aren’t free of flavor!
