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Gluten Free Mushroom Gravy


  • 4-6 pieces of bacon
  • Olive Oil
  • 12 ounces various mushrooms, I generally use white button and crimini
  • 1 small onion, finely chopped
  • Liquid Aminos
  • White Wine, or rice wine vinegar or apple cider vinegar
  • 1 teaspoon crushed garlic
  • Sage, Thyme, Tarragon, Salt and Pepper, to taste
  • 2 tablespoons butter
  • 2 cups stock or 2 cups water with 1 cube gluten free bouillon
  • 2-3 tablespoons white rice flour, thickens up a lot, so sprinkle a little and give it a moment to set up before adding more, to reach desired thickness


  • Fry bacon in cast iron pan. Once it is fried, remove bacon from pan and snack away! The grease is the only part you need for the gravy!
  • Add a splash of olive oil to bacon grease in pan.
  • Add onions and garlic, splash with liquid aminos, and saute until nearly transluscent. Stir.
  • Ad mushrooms.
  • Add splash of white wine and simmer until liquid is almost absorbed.
  • Stir in herbs and spices.
  • Add butter, stirring frequently until melted.
  • Slowly add stock or water and slowly bring to a boil.
  • Reduce heat and simmer for about 10 minutes.
  • Sprinkle in a small amount of rice flour, stirring the whole time.
  • Simmer for a moment to allow the rice flour to thicken a bit before adding more.
  • Repeat sprinkling rice flour and simmering until close to desired thickness.
  • Let stand for a couple of minutes before serving. Gravy will thicken upon standing.