Gluten-Free Gravy Recipe
Around this time of the year, my inbox fills with emails asking, "Elizabeth, how do I make gravy?" Thankfully, gluten-free gravy is really easy to make. As with wheat-based gravy, I like to thicken my gravy with a roux (a cooked combination of fat and sweet rice flour) rather than a gluten-free starch, like cornstarch. Cornstarch-thickened gravies work but they just don't seem to have the unique gravy flavor that roux brings to the recipe.
For this recipe, you need 1 ½ cups of liquid. Of course using the strained drippings from the bottom of the pan is best. If you don't have enough pan drippings, add enough store-bought or homemade stock to equal 1 ½ cups. If they burn, discard the burnt pan drippings and use all store-bought or homemade stock.
If you'd like to make gravy the night before Thanksgiving, do so! This recipe reheats well. For a flavor boost, you can always stir some pan drippings from the turkey into the prepared gravy before serving.
After making the roux (learn how to here), whisk in the liquid in a slow and steady stream. When the first bit of liquid hits the roux, a thick paste will form. This is normal. Just keep whisking while adding all the liquid; the roux soon dissolves into the gravy.
Once you've added all the liquid to the pan, keep whisking until the gravy reaches a boil. This is important. The gravy won't fully thicken until it reaches a boil. Once the gravy thickens, adjust the consistency, if needed, with a splash of additional stock or wine. Then taste your gravy. Adjust the seasonings as needed.
A good rule of thumb is that gravy made with pan drippings usually needs less additional seasonings than a gravy made from all stock.
Dairy-Free Note: To make this gravy dairy-free, replace the butter with an equal amount of olive oil.
2 1/2 tablespoons unsalted butter
2 1/2 tablespoons white or sweet rice flour
1 1/2 cups skimmed, strained pan juices (plus chicken or stock if necessary)
salt and pepper In a small pot, melt the butter over medium-high heat.