• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Newsletter

Sift

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Newsletter
    • Email
    • Facebook
    • Instagram
  • ×
    Sift » Blog » Recipes

    Published: Oct 23, 2020 · Modified: Sep 20, 2023 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Carrot Gravy

    Jump to Recipe Print Recipe

    Gluten Free Gravy Recipe

    Gluten free gravy can be an issue for people that eat gluten free around the holidays. As you sit and gather around the table with your family (likely virtually this year), you watch everyone else adorn their plate with stuffing and gravy. This carrot gravy has been a family favorite of ours and a grandma classic recipe for my lifetime. Once I had to give up gluten, she made sure that I had a gluten free version. This recipe will work as a 1:1, so, if you do not need to be GF then you can also enjoy!

    What do you need for this gluten free gravy recipe?

    Not a lot!

    1. Carrots – I am able to buy sliced carrots in the US, but, if you cannot, you just need to buy regular carrots. You can decide to use as much as you want. I use about 2-3 cups.
    2. Water – again, this will depend on how much gravy you want to make. I usually add 3-5 cups of water, depending.
    3. Sugar- to taste
    4. 4-5 tablespoon gluten free flour (or regular flour)
    5. 4 tablespoon butter
    6. Chicken Base or Vegetable Base ( I use Better than Bouillon)

    How do you make it?

    1. Fill a pot with the water and your carrots. You are going to boil this until you can pierce the carrots and they are soft.
    2. In another pot, melt your butter. Once the butter is melted, add your flour. You are going to whisk this together so that you form a roux. This will be your thickening agent in your gravy.
    3. Add your roux to the water. Make sure that it all dissolves in the water and begin stirring. Your gravy should begin to thicken (leave your pot on high or medium high heat). If you find that it is not thickening to the level that you would like, make another roux and add it in. Just repeat the process.
    4. This is when you will add your chicken or vegetable base. I like to add one tablespoon at a time, and then taste it. Tasting along the way is the best way to see if it is the flavor that you like.
    5. I like to add a tiny bit of sugar once I have hit the level of flavor that I want. It tames the saltiness a bit and just levels everything out nicely.
    6. You can serve this immediately, or, place in a bowl and cover the top with plastic wrap to prevent it from growing a skin.
    7. To serve later, just warm up in the microwave!

    Why should you make this gluten free gravy recipe?

    It is a really delicious recipe and it will be such a treat for those at your table who have become accustom to never having gravy again. A good vegetarian option as well, it will accommodate many of your guests 🙂

    Looking for something similar?

    This gravy pairs well with any sort of meat dish, fish, and of course goes great with potatoes.

    For Cajun Catfish recipe click here
    For Herb Potatoes recipe click here

    Gluten Free Gravy Recipe in a pumpkin tin

    Carrot Gravy

    Laura Sirkovsky-Kauffman
    This gluten free gravy recipe is a quick, simple, and delicious recipe. Perfect for any holiday or family gathering. Make it today!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 13 minutes mins
    Course Appetizer, Side Dish
    Cuisine American, Canadian, Polish
    Servings 8 people
    Calories 51 kcal

    Ingredients
      

    • 3 cup Carrots but, if you cannot, you just need to buy regular carrots. You can decide to use as much as you want. I use about 2-3 cups.
    • 4 cup Water - again this will depend on how much gravy you want to make. I usually add 3-5 cups of water, depending.
    • 2-3 tablespoon Sugar- to taste
    • 4-5 tablespoon gluten free flour or regular flour
    • 4 tablespoon butter
    • 2 tablespoon Chicken Base or Vegetable Base I use Better than Bouillon

    Instructions
     

    • Fill a pot with the water and your carrots. You are going to boil this until you can pierce the carrots and they are soft.
    • In another pot, melt your butter. Once the butter is melted, add your flour. You are going to whisk this together so that you form a roux. This will be your thickening agent in your gravy.
    • Add your roux to the water. Make sure that it all dissolves in the water and begin stirring. Your gravy should begin to thicken (leave your pot on high or medium high heat). If you find that it is not thickening to the level that you would like, make another roux and add it in. Just repeat the process.
    • This is when you will add your chicken or vegetable base. I like to add one tablespoon at a time, and then taste it. Tasting along the way is the best way to see if it is the flavor that you like.
    • I like to add a tiny bit of sugar once I have hit the level of flavor that I want. It tames the saltiness a bit and just levels everything out nicely.
    • You can serve this immediately, or, place in a bowl and cover the top with plastic wrap to prevent it from growing a skin.
    • To serve later, just warm up in the microwave!

    Nutrition

    Calories: 51kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 345mgPotassium: 168mgFiber: 2gSugar: 6gVitamin A: 8031IUVitamin C: 3mgCalcium: 33mgIron: 1mg
    Love this recipe?Mention @siftrva or tag #siftrva!
    « Herb Potatoes
    Kluskies »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

    Reader Interactions

    Comments

    1. Dianna Wilson says

      October 23, 2020 at 1:48 pm

      Seriously good stuff!

      Reply
      • siftrva says

        October 23, 2020 at 2:56 pm

        Sure is!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, “are you sure this is gluten free”.

    More about me →

    Bring Some Happiness to Your Kitchen Every Week!

    Get my latest recipes and more straight to your inbox. FREE with no strings attached!

      ​

      Built with ConvertKit

      As Featured In

      Popular Recipes

      • baked rockfish with chives on top on a white plate with a silver serving utensil next to it
        Baked Rockfish
      • Blueberry Burnt Basque Cheesecake Recipe
        Blueberry Burnt Basque Cheesecake
      • Harry Potter gluten free brownie recipes on parchment paper
        Harry potter themed snacks: Black Lake Brownies
      • pasta on plate
        Spaghetti allo Scarpariello aka The Cobbler’s Wife

      Footer

      ↑ back to top

      About

      Recipes

      Contact

      © 2023 Sift