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Gluten free sourdough discard gravy on mashed potatoes , smooth and creamy with a rich golden-brown color.
Summer Dempsey

Easy Sourdough Discard Gravy Recipe

Rich, smooth gluten-free gravy made with sourdough discard for deep flavor—easy, cozy, and perfect for mashed potatoes or holiday meals.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Side Dish
Cuisine: American
Calories: 68

Ingredients
  

  • 2 tablespoon butter or pan drippings
  • 2 tablespoon sourdough discard fed or unfed
  • 2 cups broth chicken, beef, or vegetable
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder optional
  • ½ teaspoon dried thyme or rosemary optional
  • 1 teaspoon soy sauce or Worcestershire sauce optional for depth

Equipment

  • Sauce Pan
  • Whisk

Method
 

  1. Make a slurry: In a small bowl, whisk together sourdough discard with ½ cup of cool broth until smooth. Set aside.
  2. Melt the fat: In a medium saucepan, melt butter (or warm drippings) over medium heat.
  3. Deglaze: If you used drippings, add a splash of broth to scrape up any browned bits.
  4. Add broth and discard: Slowly pour in the slurry while whisking constantly. Then add the remaining broth.
  5. Simmer and thicken: Bring to a gentle boil, then reduce to low heat. Simmer for 5–8 minutes, whisking often, until thickened to your liking.
  6. Season: Stir in salt, pepper, and any herbs or flavor boosters you’re using. Taste and adjust seasoning.

Notes

  • Use any broth you love
    Chicken, beef, or vegetable broth all work—each will slightly change the flavor profile.
  • Discard consistency matters
    If your sourdough discard is very thick, add a splash more broth when making the slurry to keep it smooth.
  • Whisk constantly when adding slurry
    This prevents lumps and ensures a silky, smooth gravy.
  • Adjust thickness easily
    Simmer longer for thicker gravy, or add a little extra broth to thin it out.
  • Flavor boosters make a difference
    A splash of soy sauce or Worcestershire adds depth and richness without overpowering.
  • Pan drippings = extra flavor
    If you have drippings from roasted meat, use them instead of butter for a more savory, traditional gravy.