QUICK SUMMARY
Gluten-free gravy is easy to make without wheat flour. This family-favorite recipe uses rice starch or a gluten-free gravy thickener to create a smooth roux, then adds chicken stock, turkey drippings, liquid aminos, fruit juice, and herbes de Provence for rich holiday flavor.
Cornstarch itself is naturally gluten-free, so you do not have to avoid it simply because you are eating gluten-free. I prefer rice starch here because it gives this gravy the traditional texture we love. If you are cooking for someone with celiac disease, choose packaged ingredients labeled gluten-free and make sure the turkey drippings have not come into contact with wheat-based stuffing, gravy, sauces, or seasonings. (1)
You can also make this recipe dairy-free with coconut oil, and I included our vegan gravy variation below.
Gluten-free gravy may sound impossible. After all, classic homemade gravy usually uses wheat flour to thicken it. Cornstarch can be gluten-free, too, but I wanted a substitute that would give us the smooth, traditional gravy texture we love. If you've been missing gravy, let me be the one to help you welcome it back to your holiday table!
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!
Direct Answer: What Makes Gravy Gluten-Free?
Gravy is gluten-free when the thickener and every other ingredient are free from wheat, barley, rye, and gluten cross-contact. Traditional flour gravy usually contains wheat, but rice starch, a verified gluten-free gravy thickener, or gluten-free cornstarch can all thicken gravy. For this recipe, rice starch is my favorite because it makes a smooth roux without changing the classic texture.
Table of Contents
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 been covered and refrigerated 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.
- If you're cooking for someone with celiac disease, check more than the thickener. Stock, broth, liquid aminos, seasoning blends, and turkey drippings can introduce gluten depending on how they were made. A packaged food labeled “gluten-free” must meet the FDA's gluten-free labeling requirements. (1)
Gravy Ingredient 101
What do you put in your gravy if you can't use wheat 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, margarine was promoted as the healthier replacement for butter. Many older margarines and spreads were made with partially hydrogenated oils, a major source of artificial trans fat. The FDA later determined that partially hydrogenated oils were no longer generally recognized as safe and completed the removal of outdated authorizations for their use, including in margarine. (2)
That means it is no longer accurate to assume that every margarine on the shelf contains artificial trans fat. Still, I prefer simple, recognizable fats instead of highly processed spreads that may contain refined oils, emulsifiers, flavors, or other additives depending on the brand. If you tolerate dairy, organic, grass-fed butter gives this gravy classic flavor. 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. If you're cooking for celiac disease, choose a product specifically labeled gluten-free rather than assuming that every packaged starch was protected from cross-contact. (1)
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! If strict gluten avoidance is necessary, check the ingredient list and gluten-free labeling on packaged stocks and broths, since seasonings and flavor bases vary by brand.
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!
One important note for a truly gluten-free batch: use drippings only from a turkey prepared without gluten-containing stuffing, flour, sauces, or seasoning blends that could contaminate the pan juices.
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. The Bragg Liquid Aminos we commonly use is labeled gluten-free, but it is made from soybeans, so it is not a soy-free alternative. If soy is an issue for your family or guests, choose a gluten-free coconut aminos product instead and expect a slightly sweeter flavor. (3)
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 juice drinks or concentrates with added sweeteners, flavors, and fillers when you can. Cut fruit will naturally expel liquid if it sits covered 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: I love using this delicious spice blend for holiday meals. I also like it when entertaining nursing Moms because the blend I buy does not contain sage. Sage has a long traditional history of being used to reduce milk supply, but the current LactMed review is important here: researchers could not locate scientific studies that directly evaluated sage's effect on milk production. (4)
So I would not tell every nursing Mom that a normal culinary amount of sage is guaranteed to decrease milk production. I simply like having a flavorful sage-free option, especially for a Mom who is concerned about supply or has personally noticed a difference.
Herbes de Provence blends vary by brand. The one I love includes herbs such as thyme, rosemary, marjoram, and fennel, and my favorite blend also contains lavender flowers, which adds a gourmet touch! I use these fragrant herbs in many recipes and as a replacement for Italian seasoning.
Gluten-Free Gravy for Celiac Disease
If you're making this gravy for someone with celiac disease, a few extra details matter. Use ingredients labeled gluten-free when available, prepare the gravy with clean utensils and cookware, and keep wheat-based stuffing, flour, rolls, and serving spoons away from the gravy. Most importantly, make sure your turkey drippings came from a gluten-free preparation. A beautiful gluten-free thickener cannot undo gluten that entered the roasting pan earlier.
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.
Gluten-Free Gravy + Vegan Variation
Servings
Ingredients
- 2 tablespoons grass-fed organic sea-salted butter OR 2 tablespoons raw organic coconut oil AND 2 pinches pink Himalayan salt OR sea salt, ground
- ¼ cup rice starch OR gravy thickener
- ½ cup free-range organic chicken stock OR organic vegetable stock
- ½ cup leftover drippings/fat from turkey
- 2 tablespoons organic liquid aminos*
- ¼ cup organic pineapple OR apple natural fruit juice
- 1 teaspoon organic herbes de Provence
Supplies
Instructions
- 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 stir frequently until right before it reaches the desired consistency. Take off the heat and let it 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.
Vegan Variation
Servings
Ingredients
- 2 tablespoons coconut oil
- ¼ cup rice starch OR gravy thickener
- ½ cup organic vegetable stock*
- 2 tablespoons organic liquid aminos
- ¼ cup pineapple OR apple natural fruit juice
- 1 teaspoon herbes de Provence
Supplies
Instructions
- 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 the heat and let it thicken for 2-3 minutes. Serve warm!
Gluten-Free Gravy FAQs
Is cornstarch gluten-free?
Yes. Pure cornstarch is naturally gluten-free because corn is not a gluten-containing grain. The original version of this article incorrectly implied that people avoiding gluten could not use cornstarch. The real concern for someone with celiac disease is the complete ingredient list and possible cross-contact during manufacturing or cooking, so a product labeled gluten-free is the simplest choice when strict avoidance is necessary. (1)
Why use rice starch instead of cornstarch for gluten-free gravy?
Cornstarch can make gluten-free gravy, but I prefer rice starch because it gives this recipe the smooth, classic gravy texture our family likes. It also works beautifully in the butter or coconut-oil roux before the liquid ingredients are added.
How do I keep gluten-free gravy from getting lumpy?
Make the roux first and whisk the thickener completely into the melted butter or coconut oil. Then add the liquid slowly while whisking. I also stop cooking just before the gravy reaches my ideal thickness because it continues to thicken as it cools.
Can I make gluten-free gravy ahead of time?
Yes. Refrigerate leftover gravy promptly in a covered container. FoodSafety.gov recommends refrigerating Thanksgiving leftovers within two hours, using refrigerated leftovers within 3-4 days, and reheating sauces, soups, and gravies to a rolling boil. (5) If the gravy thickens too much in the refrigerator, whisk in a little extra broth while reheating.
Are liquid aminos gluten-free and soy-free?
It depends on the product. The Bragg Liquid Aminos used as our common reference is labeled gluten-free, but its ingredients are soybeans and water. It is not soy-free. If you need both gluten-free and soy-free, look for a coconut aminos product that carries the appropriate gluten-free labeling and adjust the seasoning to taste because coconut aminos can be sweeter. (3)
Can turkey drippings make gluten-free gravy contain gluten?
Yes. Turkey drippings are only as gluten-free as the turkey preparation and roasting pan. Wheat-based stuffing, flour, gravy mixes, sauces, seasoning blends, or shared utensils can introduce gluten before you ever make the gravy. When cooking for celiac disease, plan the turkey and gravy together from the beginning.
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!
This recipe proves that healthy food tastes just as good (if not better!) than unhealthy versions. Mama Z's Recipe Makeover Guide gives you a comprehensive list of ingredient substitutions. You'll be transforming your family's favorite holiday meals and dishes in no time!
References
- U.S. Food and Drug Administration. “Gluten-Free Labeling of Foods.” Accessed August 18, 2026. Source.
- U.S. Food and Drug Administration. “FDA Completes Final Administrative Actions on Partially Hydrogenated Oils in Foods.” December 13, 2023. Source.
- Bragg Live Food Products. “Liquid Aminos.” Accessed August 18, 2026. Source.
- National Library of Medicine. “Sage.” Drugs and Lactation Database (LactMed). Last revised July 15, 2025. Source.
- FoodSafety.gov. “Thanksgiving Leftovers for Safe Keeping, Weekend Grazing.” Accessed August 18, 2026. Source.
