How to Make Gravy: Tips for Traditional and Gluten-Free

Looking to make the perfect gravy—whether traditional or gluten-free? You’re in the right place. With just a few simple tips, you’ll master a smooth, flavorful gravy that brings any meal to life.

What Makes a Great Gravy?

Gravy is the heart of any good meal. Whether you prefer a traditional version or need a gluten-free alternative, the process is nearly identical.

Both rely on the same key elements—savory drippings, creamy milk, and bold seasoning. The main difference comes down to the thickening agent: traditional flour for classic gravy, or a gluten-free flour blend or cornstarch for those avoiding gluten.

With just a few small adjustments, you can create a smooth, velvety gravy that clings perfectly to the crispy crust of your steak, ensuring every bite is rich with flavor.

Tips for Both Traditional & Gluten-Free Gravy

Use the Drippings

Whether you’re making traditional or gluten-free gravy, the flavorful pan drippings (or butter) create a rich, savory base.

Gradually Add the Milk

Slowly whisk in the milk to prevent lumps. This works with whole milk, cream, or a dairy-free alternative—the technique is the same.

Season Generously

Salt, black pepper, garlic, and onion powder are essentials. Black pepper especially gives gravy that classic Southern flavor.

Adjust the Thickness

If your gravy gets too thick, stir in a splash of milk. If it’s too thin, let it simmer longer or add more roux or slurry.

What is Roux?

Roux (pronounced roo) is a thickening agent made by cooking equal parts fat and flour. Butter is traditional, but you can use oil, bacon drippings, or gluten-free substitutes. Cook it until golden or brown, depending on the flavor and color you want. Roux adds body and richness to gravies, soups, and sauces.

Gluten-Free Gravy Adjustments

Choose the Right Flour

Use a gluten-free all-purpose blend without xanthan gum, or opt for sweet rice flour or cornstarch. Cornstarch thickens quickly but can turn gummy if overcooked.

Make a Gluten-Free Roux

Use equal parts drippings and gluten-free flour, just like the traditional method. Cook it until golden to develop flavor.

Cornstarch alternative: Mix 1–2 tablespoons with cold milk to create a slurry. Add it near the end of cooking.

Add Milk Slowly

Whisk gradually and often—gluten-free flours can behave differently. Frequent stirring ensures a smooth texture.

Season Boldly

Gluten-free flours can mellow flavors, so don’t hold back with salt, pepper, garlic, and onion powder.

Check the Consistency

These gravies may thicken more quickly. Add a bit of milk if it gets too thick.

Strain If Needed

Some gluten-free flours can turn grainy. For extra-smooth gravy, strain it through a fine-mesh sieve before serving.

Check for Hidden Gluten

Many store-bought broths, bouillons, and gravy packets contain gluten. Always double-check the label to ensure it’s gluten-free.

In Closing

The right gravy can elevate dishes like chicken fried steak from good to unforgettable. With just a little practice, you’ll master creamy, rich gravy that suits your taste—whether thick or thin, peppery or mild.

From my happy, healthy home to yours,