Are Gravy Gluten-Free? A Guide to Safe and Savory Sauces

October 28, 2025 •

3 min read

Fact: A large majority of traditional store-bought gravy mixes and restaurant gravies are not gluten-free, relying on wheat flour as a thickener. For anyone with a gluten sensitivity or celiac disease, understanding the answer to the question, 'Are gravy gluten-free?' is essential for a safe and enjoyable meal.

Quick Summary

This article explains why most commercial and traditional gravies contain gluten due to wheat-based thickeners, and details safe gluten-free alternatives and preparation methods.

Key Points

Default Gravy Contains Gluten: Most traditional and pre-packaged gravies use wheat flour as a thickener, making them unsafe for a gluten-free diet.
Homemade is Safest: Making gravy from scratch at home is the best way to ensure it is completely gluten-free and free from cross-contamination.
Use Alternative Thickeners: Safe gluten-free alternatives for thickening include cornstarch, arrowroot, tapioca starch, and specialized gluten-free flour blends.
Beware of Hidden Gluten: Always check the labels on all ingredients, including broth, stock cubes, and flavorings like Worcestershire sauce, as they can contain gluten.
Dining Out Risk: The risk of gluten cross-contamination in restaurants is high, so always verify ingredients and preparation methods with staff.
Check for Certification: When buying pre-made products, look for a certified gluten-free label to ensure it is safe for consumption.

The Gluten in Traditional Gravy

Gravy is traditionally made using a roux, a mixture of fat and flour cooked together to create a thickening base. The flour used in a classic roux is almost always all-purpose wheat flour, which contains gluten. This ingredient is what gives conventional gravy its smooth, thick consistency. For individuals who must avoid gluten for medical reasons, such as those with celiac disease, even a small amount of wheat flour can trigger a significant reaction. This is why traditional gravy and many pre-packaged gravy products are not considered safe for a gluten-free diet. Beyond the wheat flour used in a roux, other common ingredients can also be a hidden source of gluten. Malt flavoring, often derived from barley, is sometimes used in ready-made gravy mixes and can be a significant issue for those on a gluten-free diet.

Navigating Store-Bought Gravy and Dining Out

For convenience, many people rely on pre-made gravy granules or canned gravies. These are rarely safe unless explicitly labeled. Cheaper products and standard restaurant gravy often use wheat flour because it is more cost-effective than gluten-free thickeners like cornstarch. Furthermore, when dining out, the risk of cross-contamination is very high. A restaurant kitchen might use the same utensils or surface for both regular and gluten-free items, leading to accidental gluten exposure. For these reasons, reading labels carefully and communicating with restaurant staff about preparation methods is critical.

Making Safe Gluten-Free Gravy at Home

Making delicious, gluten-free gravy from scratch is not only possible but also quite simple once you know the right alternatives. The key is replacing the wheat flour with a safe thickener. Using meat drippings from a roast adds incredible flavor, while a good quality gluten-free broth ensures a savory base. You can use gluten-free tamari for an umami depth and darker color.

Steps for a Homemade Gluten-Free Gravy

Gather Ingredients: You will need fat (pan drippings or butter), gluten-free stock, a gluten-free thickener, and seasonings like salt and pepper.
Create the Roux (using GF flour): Melt the fat in a saucepan over medium heat. Whisk in a measure-for-measure gluten-free flour blend. Cook for about a minute to form a golden-brown paste.
Create a Slurry (using starch): For starches like cornstarch or arrowroot, mix the starch with an equal amount of cold water or broth until a smooth paste forms. Do not add the dry starch directly to hot liquid, as this will cause lumps.
Combine and Thicken: Slowly whisk in the gluten-free broth or stock until the mixture is smooth and lump-free. Bring to a simmer over medium heat, stirring constantly until it reaches your desired thickness.
Finish and Season: Taste the gravy and add any optional seasonings, such as gluten-free Worcestershire sauce, salt, or pepper, before serving.

Comparison of Gluten-Free Thickeners

To help you decide which gluten-free thickener is right for your gravy, here is a comparison table outlining their key characteristics.


Feature	Cornstarch	Arrowroot	Gluten-Free Flour Blend	Sweet Rice Flour	Xanthan Gum
Effect	Clear, glossy finish	Clear, glossy finish	Opaque, like wheat flour	Opaque, creamy	Provides elasticity & binder
Best Used For	Everyday gravy, sauces	Best for sauces not reheated	All-purpose cooking/roux	Rich, creamy gravies	Baking, but can be used for sauces
Taste Impact	Neutral	Neutral, but can turn slimy with dairy	May have a specific taste	Neutral	Not recommended for flavor
Reheating	Can become watery	Not ideal; thins out	Holds up well	Holds up well	Holds up well
Notes	Must be added as a slurry to avoid lumps.	Do not use with dairy products.	Check ingredients for cross-contamination.	Excellent for a classic gravy texture.	Use in small amounts; can make texture gummy.

Conclusion

While most traditional and pre-made gravies are not safe for those on a gluten-free diet due to the use of wheat flour, it is entirely possible to enjoy delicious gravy. By understanding the common pitfalls of hidden gluten in store-bought products and practicing safe, homemade preparation with alternative thickeners, you can confidently include this savory sauce in your meals. Whether you choose cornstarch for a clear finish or a gluten-free flour blend for a classic, creamy texture, a safe and flavorful gravy is within reach.

Where to Find More Information

For more information on celiac disease and maintaining a gluten-free diet, please consult authoritative sources such as Johns Hopkins Medicine: Dietary Changes for Celiac Disease.

Frequently Asked Questions

Most traditional gravy contains gluten because it is thickened with a roux, a mixture of fat and all-purpose wheat flour. Some commercial gravy mixes also use wheat-based thickeners or ingredients containing malt, which is derived from barley.

No, most restaurant gravies are not typically gluten-free. They are often made with wheat flour and can be at high risk for cross-contamination from other gluten-containing items in the kitchen.

Yes, cornstarch is a popular and effective gluten-free thickener for gravy. It should be mixed with cold liquid to create a slurry before being whisked into hot gravy to prevent lumps.

Packaged gravy mixes and granules are generally not gluten-free unless specifically labeled as such. You should always check the ingredients list for wheat flour, malt, or other gluten-containing ingredients.

Good gluten-free alternatives include cornstarch, arrowroot powder, tapioca starch, and specialized gluten-free flour blends. Arrowroot is best for gravies not intended for reheating, while gluten-free flour blends offer a more traditional, opaque finish.

To avoid cross-contamination, use separate, clean utensils, pans, and preparation surfaces that have not touched gluten-containing products. This is especially important for individuals with celiac disease.

Always use certified gluten-free broth or stock. Be cautious with sauces like Worcestershire, which can contain gluten unless a gluten-free brand is specified. Reading all labels carefully is the best practice.