Wheatless Beef Gravy: Silken Savory Elixir Sans Wheat

This is a simple beef gravy thickened with cornstarch instead of flour, which keeps it gluten-free and gives it a glossy finish. It comes together in under 20 minutes and works over mashed potatoes, roasts, poutine, or anything else that benefits from a savory sauce. If you have pan drippings from a roast, use them — they add significantly more flavor than butter alone.

Ingredients

• 2 cups beef broth (low-sodium recommended so you can control the salt)
• 2 tablespoons cornstarch (or arrowroot powder for a paleo option)
• 2 tablespoons cold water
• 2 tablespoons beef drippings or butter (or olive oil for dairy-free)
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1 teaspoon fresh thyme or rosemary, finely chopped (optional)

Instructions

Step 1 — Heat the broth Pour the broth into a medium saucepan over medium heat. Add the drippings or butter and stir until melted and combined. Bring to a gentle simmer.

Step 2 — Make the slurry In a small bowl, whisk the cornstarch with the cold water until completely smooth with no lumps. The water must be cold — warm water causes cornstarch to clump before it can be mixed in properly.

Step 3 — Thicken the gravy While whisking the simmering broth constantly, slowly pour in the cornstarch slurry in a thin stream. Continue whisking and cooking over medium heat for 3–5 minutes until the gravy thickens and turns glossy. Don’t let it boil hard — a gentle simmer is all that’s needed, and a rolling boil can break down the cornstarch and thin the gravy back out.

Step 4 — Season Add onion powder, garlic powder, black pepper, and salt. Taste and adjust seasoning. Add fresh herbs if using.

Step 5 — Adjust consistency If the gravy is too thick, whisk in a splash of warm broth. If it’s too thin, mix another teaspoon of cornstarch with a teaspoon of cold water and stir it in, then simmer for another minute or two.

Step 6 — Serve Serve immediately while hot. Gravy thickens further as it cools.

Tips

• Always mix cornstarch with cold water before adding to hot liquid — adding dry cornstarch directly to hot broth causes immediate clumping
• Whisk constantly when adding the slurry and for the first few minutes of thickening — stopping too early is the most common cause of lumps
• If using arrowroot instead of cornstarch, add it at the very end and don’t boil after adding — arrowroot thins out again if cooked at high heat for too long
• Taste the broth before adding salt — commercial broth varies widely in sodium content, and drippings can also be salty

Variations

• Red wine: Add ¼ cup of dry red wine to the broth before simmering — cook for a couple of minutes to reduce slightly before adding the slurry
• Mushroom: Sauté ½ cup of finely sliced cremini mushrooms in the drippings before adding the broth for a richer, earthier gravy
• Umami boost: Add 1 teaspoon of gluten-free Worcestershire sauce or a splash of gluten-free soy sauce or tamari
• Creamy: Stir in 2–3 tablespoons of heavy cream or full-fat coconut milk after thickening
• Turkey: Replace beef broth and drippings with turkey equivalents for a Thanksgiving gravy
• Vegan: Use vegetable broth and olive oil in place of beef broth and drippings — add a teaspoon of tamari for depth

Storage

• Refrigerator: up to 3 days in an airtight container — the gravy will thicken significantly when cold
• Freezer: up to 3 months — freeze in an ice cube tray for convenient portioned use, then transfer to a sealed bag
• To reheat: warm gently over low heat, whisking continuously, and add a splash of broth if it’s too thick

Nutritional Information (per serving, approximate — serves 6)

✓ Gluten-Free   ✓ Wheat-Free   ✓ Dairy-Free Option Available   ✓ Vegan Option Available

Recipe Details

• Cuisine: American
• Course: Sauce / Condiment
• Skill Level: Beginner

Frequently Asked Questions

Why is my gravy lumpy? Lumps almost always come from adding cornstarch incorrectly. Always mix it with cold water first to make a smooth slurry before adding to the hot broth. Pour the slurry in slowly while whisking constantly. If lumps do form, strain the gravy through a fine mesh sieve.

Why did my gravy turn thin after thickening? Boiling too hard after adding the cornstarch can break it down and cause the gravy to thin. Keep the heat at a gentle simmer once the slurry is added. If using arrowroot, prolonged high heat has the same effect.

Can I make this ahead of time? Yes — store in the fridge and reheat gently on the stovetop over low heat, whisking as it warms. Add a small splash of broth if it’s thicker than you’d like. Avoid reheating in the microwave without stirring partway through, as it heats unevenly and can cause the gravy to separate.

What if I don’t have drippings? Butter or olive oil work fine as substitutes. For more beef flavor without drippings, add a teaspoon of gluten-free Worcestershire sauce or a small amount of beef bouillon — just check that the bouillon is gluten-free, as many are not.

Is cornstarch the same as cornflour? In the US, cornstarch and cornflour refer to the same product — finely ground white starch from corn, used as a thickener. In the UK and Australia, “cornflour” is the thickener (equivalent to US cornstarch), while “corn flour” (two words) refers to ground dried corn, which is different. Use the fine white starch, not the coarser yellow corn flour.

Wheatless Beef Gravy Recipe

This wheatless beef gravy is a rich, flavorful sauce made without wheat flour, making it naturally gluten-free. Instead of flour, this recipe uses cornstarch (or arrowroot) as a thickener to achieve the perfect silky texture. Ideal for serving with roasts, mashed potatoes, or holiday dinners, it’s quick, easy, and ready in less than 20 minutes.

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Servings: 6 servings

Course: gravy, sauce

Cuisine: American, comfort food

Calories: 65

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups beef broth preferably homemade or low-sodium
• 2 tablespoons cornstarch or arrowroot powder for paleo option
• 2 tablespoons cold water
• 2 tablespoons beef drippings or unsalted butter if no drippings available
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper freshly ground
• ½ teaspoon salt adjust to taste
• 1 teaspoon fresh thyme or rosemary optional, for flavor

Equipment

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Small mixing bowl

Method

 

1. Heat the broth: In a medium saucepan, pour in the beef broth and bring it to a gentle simmer over medium heat.
2. Add drippings or butter: Stir in the beef drippings (or butter) to enhance richness.
3. Prepare slurry: In a small bowl, mix cornstarch with cold water until smooth and lump-free.
4. Thicken the gravy: Slowly whisk the slurry into the simmering broth, stirring continuously until the gravy thickens (about 3–5 minutes).
5. Season: Add onion powder, garlic powder, black pepper, and salt. Stir well to combine.
6. Optional herbs: Stir in fresh thyme or rosemary for extra depth of flavor.
7. Adjust consistency: If the gravy is too thick, whisk in a little extra broth. If too thin, cook for another 1–2 minutes until desired consistency is reached.
8. Serve: Pour hot over roast beef, mashed potatoes, or any favorite holiday meal.

Notes

For a dairy-free version, replace butter with olive oil or beef drippings.

Cornstarch provides a glossy finish, while arrowroot makes the gravy slightly lighter.

If you prefer extra depth, add a splash of red wine or Worcestershire sauce (ensure it’s gluten-free).

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and whisk to restore smoothness.