The Perfect Gravy: Tips for Traditional and Gluten-Free
Gravy is the heart of any good meal, and whether you prefer a traditional version or need a gluten-free alternative, the process is nearly identical. Both versions 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.

For the gravy, most tips are interchangeable between the traditional and gluten-free versions, but there are a few key considerations to ensure the right texture and flavor without gluten. Here’s a breakdown:
Interchangeable Tips for Traditional & Gluten-Free Versions
- Use the Drippings:
- Whether you’re making traditional or gluten-free gravy, the flavorful pan drippings (or butter) create a rich base.
- Gradually Add the Milk:
- Slowly whisking in the milk prevents lumps in both versions. Whether using whole milk, cream, or a dairy-free alternative, the technique is the same.
- Season Generously:
- Salt, pepper, garlic, and onion powder are essential in both versions. Black pepper, in particular, gives gravy its classic Southern flavor.
- Adjust the Thickness as Needed:
- If the gravy thickens too much as it sits, add 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 classic thickening agent made by cooking equal parts of fat and flour together. Traditionally, butter is the fat of choice, but other fats like oil, bacon drippings, or even gluten-free substitutes can be used. The mixture is cooked over low heat until it reaches the desired color—ranging from pale (for lighter sauces) to dark brown (for richer gravies or stews). A roux not only thickens but also adds flavor and a smooth texture to gravies, soups, and sauces.
Adjustments for Gluten-Free Gravy
- Choose the Right Gluten-Free Flour
- A gluten-free all-purpose flour blend without xanthan gum works well for gravy. Make sure it’s labeled for thickening sauces, as some blends are better suited for baking.
- Alternative options
- Sweet rice flour or cornstarch are also excellent thickening agents. Just be mindful that cornstarch-based gravy may thicken faster.
- Make a Roux with Gluten-Free Flour
- Use equal parts fat (drippings) and gluten-free flour, just like traditional gravy. Cook the roux until it turns golden to develop flavor.
- If using cornstarch, skip the roux and mix 1-2 tablespoons of cornstarch with cold milk to form a slurry. Add it during the final stages of cooking.
- Slow and Steady with Milk
- Gradually whisk in your milk of choice to avoid lumps. Gluten-free flours can sometimes behave differently, so whisk frequently to ensure a smooth texture.
- Season Boldly
- Gluten-free gravy benefits from strong seasoning. Be generous with salt, pepper, and optional spices like garlic or onion powder.
- Adjusting Consistency
- Gluten-free gravies may thicken more quickly than their wheat-based counterparts. If it gets too thick, whisk in a bit more milk until it’s just right.
- Strain for Smoothness
- Gluten-free flours can sometimes create a grainy texture. If that happens, just run your gravy through a fine-mesh strainer before serving.
- Gluten-free flours can sometimes create a grainy texture. If that happens, just run your gravy through a fine-mesh strainer before serving.

Bonus Gluten-Free Gravy Tip
Many store-bought gravies and bouillon products contain hidden gluten. If you’re adding broth or bouillon to your gravy, double-check that it’s labeled gluten-free.
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The right gravy can elevate meat dishes, such as chicken fried steak from good to unforgettable. With practice and these tips, you’ll be able to whip up a creamy, flavorful gravy that clings perfectly to your crispy steak. Whether you like it thick or thin, peppery or mild, making gravy is a skill that brings comfort to every meal it graces.
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