Easy gluten-free gravy
A glossy, reliably smooth gravy made without wheat — perfect for roasts, pies and Sunday plates.
A trusty gluten-free gravy that’s simple enough for weeknights but classy enough for Sunday roasts. It relies on cornflour for a glossy finish and a quick simmer to concentrate flavour — no wheat, no compromise.
Make it with proper gluten-free stock and a dash of gluten-free tamari for depth. Strain or blitz if you like it silky; leave it as-is for a meatier texture.
Ingredients
- 750 ml beef stock — use a gluten-free stock or homemade stock
- 30 g unsalted butter
- 15 ml olive oil
- 1 brown onion — large, finely chopped
- 2 garlic cloves — crushed
- 15 ml tomato purée
- 15 ml gluten-free tamari — adds umami; omit if preferred
- 20 g cornflour — mix with cold water to make a slurry
- 60 ml cold water — for the cornflour slurry
- 2 sprigs fresh thyme
- 1 bay leaf
- black pepper — freshly ground, to taste
- salt — to taste
- 5 g fresh parsley — finely chopped, to finish
Equipment
- frying pan
- hand blender (optional)
- fine sieve
Instructions
Prepare ingredients: finely chop the brown onion and crush the garlic cloves. Measure out the cornflour and cold water for the slurry and mix them briefly in a small bowl until smooth; set aside.
Heat a frying pan on a medium hob. Add the unsalted butter and olive oil. When the butter has melted, add the brown onion and cook, stirring occasionally, until soft and beginning to caramelise — about 8 minutes.
Add the garlic cloves and tomato purée to the pan and cook, stirring, for 1 minute to take the raw edge off the tomato purée.
Stir in the gluten-free tamari, fresh thyme and bay leaf, then pour in the beef stock. Bring to a gentle simmer and cook uncovered for 10 minutes to concentrate the flavour.
Temper the cornflour slurry: take a ladle (about 60–100 ml) of the hot stock from the pan and whisk it into the cornflour mixture until smooth. This prevents lumps when you add it to the hot liquid.
Pour the tempered slurry back into the simmering pan in a thin stream, whisking constantly. Continue to simmer and whisk for 2–3 minutes until the gravy thickens to a glossy consistency.
Remove and discard the fresh thyme sprigs and bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper. If you prefer an ultra-smooth finish, push the gravy through a fine sieve or blitz briefly with a hand blender (optional).
Stir in the fresh parsley just before serving and transfer to a warmed gravy boat or jug. Serve hot with roast meat or mashed potato.
Tips
- Use cold water for the cornflour slurry and always temper it with hot stock before adding to the pan — that’s the number-one way to avoid lumps.
- If you’re making gravy from roasting juices, pour the pan juices into a jug, chill briefly and skim off most fat before adding them to the stock.
- Make ahead: cool completely, refrigerate for up to 3 days and reheat gently on the hob, whisking to loosen. If it firms too much, whisk in a little hot water or stock.
- For a richer finish, stir a knob (10–15 g) of butter in at the end off the heat for sheen and mouthfeel.
- If you need a very large batch, multiply ingredients and thicken in stages — cornflour thickening power changes with volume, so adjust slurry quantity as you go.
Substitutions
beef stock → vegetable stock, same quantity
Stays closecornflour → gluten-free plain flour, use 30 g mixed with a little cold water to a paste
Noticeably differentgluten-free tamari → 1 tsp miso paste dissolved in a little hot stock (adds umami)
Stays close
Nutrition
Per serving · estimated
- 133
- Calories
- 4 g
- Protein
- 9 g
- Carbs
- 9 g
- Fat
- 1 g
- Fibre
- 3 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this gravy ahead and freeze it?
Yes — cool completely, transfer to an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, whisking and adding a little hot water if too thick.
Why did my gravy go lumpy and how do I fix it?
Lumps come from adding cold or undissolved cornflour straight into hot liquid. To fix, whisk some cold water into a tablespoon of cornflour to make a smooth paste, whisk that into a little hot stock to temper, then gradually add back while whisking. You can also push the gravy through a fine sieve.
How do I make this vegetarian but keep the depth of flavour?
Use a good-quality vegetable stock and increase umami with gluten-free tamari or a teaspoon of miso. Roastable vegetables like mushrooms or a spoon of tomato purée help add richness.
Can I use gravy granules instead of making from scratch?
Yes — use gluten-free gravy granules according to the packet instructions for speed. The homemade method here gives more control over flavour and texture.
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