Gluten-Free (Cornstarch) Gravy
Any gravy thickened with a cornstarch slurry instead of a wheat roux: glossy, clear-edged, and gluten-free. The standard method swap for wheat-free tables, used on pan and stock gravies alike.
| Category | Gravies |
|---|---|
| Origin / Region | Method, worldwide |
| Classic base | Any roast or pan base |
| Prep time | About 10 minutes |
| Storage | Refrigerate sealed; reheat gently and whisk, it sets as a soft gel. |
| Shelf life | 2 to 3 days refrigerated; cornstarch gels can weep |
| Best uses | Holiday roasts, pan gravies, wheat-free tables |
| Substitutes | Arrowroot or potato starch, added off the boil |
| Last checked | October 18, 2026 |
About it
The cornstarch method came to gravies from Chinese-American kitchens, where slurry-thickening is the house technique, and gluten-free cooking adopted it wholesale. It asks for a lighter hand: cornstarch doubles flour's thickening power.
Making it
Simmer the drippings or stock first. Stir cornstarch with cold water — about half the volume flour would take — and whisk the slurry in at a boil. Cook one minute only; longer boiling thins it back out.
Serving it
Anywhere a roux gravy goes. Its gloss reads slightly different on the plate — clearer, shinier — which some cooks prefer for holiday birds.
Swaps & pairings
Rice flour makes a roux-style gluten-free gravy with more body. Arrowroot gives the clearest gloss but must never boil hard.