Carrot Gravy

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

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!

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Prep Time 5 mins

Cook Time 30 mins

Total Time 13 mins

Course Appetizer, Side Dish

Cuisine American, Canadian, Polish

Servings 8 people

Calories 51 kcal

Ingredients

  

1x2x3x

• ▢ 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

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