Heat large saucepan over medium-high heat; add butter. Cook and stir onion and mushrooms until tender, 3-5 minutes. Add flour and seasoning; cook and stir until lightly browned, 2-3 minutes. Stir together water and bouillon until dissolved; add to vegetable mixture. Cook until gravy is desired thickness, stirring occasionally, 5-7 minutes. Serve warm. If desired, use an immersion blender to thin out.
Gluten-Free Gravy Tips
How can you make gluten-free gravy thicker?
If you want a thicker gravy, cook it a little bit longer until the desired consistency is achieved.
What are some variations of this gluten-free gravy recipe?
This gluten-free gravy is easy to customize for your personal taste. Using gluten-free beef broth or vegetable bouillon cubes or broth will alter the flavor. If you’re not a fan of mushrooms, you can substitute leeks for them or omit them entirely. No gluten-free flour on hand? Corn starch can be used instead, but the method is a bit different: Of course, omit adding the flour, and go straight to stirring together the water and bouillon until dissolved and heat it until warm. Add 1 cup of the bouillon mixture to the vegetables. Then, mix 1-1/2 tablespoons cornstarch with 3 tablespoons cold water. Stir the remaining 1/2 cup of the warm bouillon mixture into the corn starch mixture, and whisk quickly. Then, slowly add the cornstarch mixture to the vegetable mixture, whisking it constantly until the desired consistency for the gravy is reached.
How can you avoid clumps when making this gluten-free gravy recipe?