Easy Gluten-Free Gravy (Perfect for Turkey, Chicken & Beef)
An easy Gluten-Free Keto Gravy ideal for holiday dinners, weeknight meals, and Sunday roasts. Made without flour or cornstarch, yet still deliciously rich and smooth.
This easy Gluten-Free Keto Gravy delivers all the comfort of classic gravy without the carbs. Made with real bone broth, butter, and the perfect ratio of xanthan gum. It’s as smooth and satisfying as traditional gravy. Perfect for holiday turkey, weeknight chicken, or Sunday roast.
A little note from my kitchen to yours
Gravy without flour or cornstarch, I was skeptical! My first attempts used gelatin, but quickly I realized I was never going to replicate the silky consistency of traditional gravy with a substance designed to thicken upon cooling (not if I wanted HOT gravy; which I do). Then I discovered the magic ratio of broth, butter, and xanthan gum for a low-carb gravy that’s smooth, rich, and coats everything beautifully (with zero slime).
Why you’ll love this Gluten-Free Keto Gravy
- No flour or cornstarch! This gravy is both gluten-free + grain-free which makes it perfect for those following a low-carb or keto lifestyle or those with gluten sensitivity or celiac disease.
- It comes together in less than 30 minutes with simple, common ingredients. Perfect for that last-minute holiday dinner crunch. It’s also make-ahead friendly. So you can prep it ahead of the holidays and just reheat it on the day.
- It’s super versatile and works with turkey, chicken, beef, or vegetable broth so you can pair it with your roast of choice.
Why this Gluten-Free Gravy works
The challenge with gluten-free gravy is finding an appropriate thickener that delivers a sufficiently thick, yet still smooth gravy. Traditional gravy relies on a roux (a blend of butter and plain flour) to thicken the sauce, but since we’re skipping the gluten we must find alternative thickening agent.
Cornstarch is a popular alternative, but as a grain-based product it’s not keto-friendly. Nor is it recommended for those with severe gluten sensitivity or celiac disease. That leaves us with gelatin, xanthan gum, and glucomannan as candidate thickeners for a gluten-free and grain-free gravy.
This version uses xanthan gum, as it’s both an effective thickener and readily available at large chain grocers. Also, I found gelatin to be unsuitable since it only thickens upon cooling (leaving you with either hot thin broth or cold firm-set jelly; not really the qualities I’m personally looking for in a gravy). The trick with xanthan gum is knowing exactly how much to use, so you end up with a thick but silky sauce, not a slimy one.
3 Ingredients for Easy Gluten-Free Gravy
Here’s everything you need for gluten-free and grain-free gravy, just 3 simple ingredients!
- 4 cups bone broth: I like using bone broth, but you can totally make this with regular broth or pan drippings. Use any broth you like turkey, chicken, or beef. You could even use plain vegetable broth. I start with 4 cups and then simmer it down to really concentrate the flavour for a rich, flavourful gravy. For pan drippings or richly-flavoured broth (that’s already pretty concentrated), you can cut the volume down to 2 cups and skip the step where you reduce the broth by half.
- 1/2 cup butter: Adds a creamy, buttery taste that balances well with the broth. You could also use ghee or dairy-free butter.
- 1 tsp xanthan gum: My gravy thickener of choice! One teaspoon is perfect for thickening 2 cups of liquid to traditional gravy consistency. Instead of whisking in the xanthan gum, I use an immersion blender or blender bottle to blitz it with a little broth before adding it into the pot. This way the xanthan gum blends smoothly, and I’m not left whisking furiously to try and incorporate it.
How to make Gluten-Free Keto Gravy
Start by blending the xanthan gum with a little broth (about 1/2 cup). You can use an immersion blender or a blender bottle for this. Next, melt the butter over medium heat. Stir in the remaining broth (that you didn’t use for the xanthan gum mixture) and bring to a simmer. You want to simmer until the broth is rich, flavourful, and reduced by half, about 15 minutes. Then, whisk in the thickened broth mixture. It should incorporate easily. Simmer for 5 minutes, until thickened and glossy. Taste and season with salt and pepper as needed.
Serving + Storage Tips
Serving: Serve warm wherever you would use traditional gravy. Pair it with holiday roast turkey, chicken, or beef. Spoon it over your favourite low-carb side dishes, like creamy mashed cauliflower, keto stuffing, or roasted Brussels sprouts. Pour it over crispy rutabaga fries and cheese curds for a keto-friendly poutine.
Storage: Store cooled gravy in an airtight container in the refrigerator for 1 week, or in the freezer for up to 3 months. Simply thaw overnight in the fridge before reheating.
Reheating: Heat through in the microwave or on the stovetop over medium heat, stirring often. If it becomes too thick, whisk in a splash of broth or water until smooth.
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Gluten-Free Keto Gravy
Ingredients
- 4 cups bone broth
- ½ cup butter
- 1 teaspoon xanthan gum
- salt and pepper, to taste
Instructions
- Using an immersion blender or a blender bottle, blend ½ cup cold or room temperature broth (or water) with the xanthan gum until smooth.
- In a medium saucepan, melt the butter over medium heat. Stir in the remaining 3½ cups broth and bring to a simmer. Simmer until the broth is rich, flavourful, and reduced by half, about 15 minutes.
- Whisk in the thickened broth mixture. It should incorporate easily. Simmer for 5 minutes, until thickened and glossy.
- Taste and season with salt and pepper as needed. Serve warm.
