The gluten-free gravy which we are going to discuss here is made without using wheat flour or any other ingredients which are comprised of gluten. So, it is a safe option for people who have celiac disease or gluten intolerance, as well as for those people who want to avoid gluten in their diet.
If you want to make gluten-free gravy, you can use a variety of thickeners such as cornstarch, arrowroot powder, or tapioca flour instead of wheat flour. You can also use gluten-free broths or stocks as the base of your gravy, and add in various herbs and spices for flavor.
Gluten-free gravy is a popular inclusion to many dishes such as mashed potatoes, roasted meats, and Thanksgiving turkey. It's easy to make at home and can be customized to your liking with different seasonings and ingredients.
GLUTEN-FREE GRAVY INGREDIENTS
- I use the following ingredients to prepare this recipe:
- Turkey drippings or turkey/chicken broth.
- Arrowroot powder or cornstarch.
- Butter or ghee.
- Salt and pepper.
This recipe for gluten-free gravy calls for the addition of turkey drippings to infuse it with rich flavor. If you don't have turkey drippings on hand, you can easily substitute turkey broth as an alternative. Alternatively, you could also use chicken drippings and chicken broth.
In place of wheat flour, this recipe uses arrowroot powder as a thickener, which is a gluten-free alternative.
To add a buttery richness to the gravy, butter or ghee can be added to the recipe. However, if you are dairy-free, you can use water as a substitute without any issues.
Finally, just a pinch of salt and pepper is needed to season the gravy to perfection.
HOW TO MAKE THE BEST GLUTEN-FREE GRAVY
Place a medium saucepan over medium heat.
Add the turkey drippings or turkey/chicken broth to the saucepan and bring it to a boil.
In a separate small bowl, whisk together the arrowroot powder or cornstarch with a little bit of cold water until it forms a smooth paste.
Reduce the heat to low and slowly whisk the arrowroot mixture into the saucepan.
Keep whisking the mixture to prevent any lumps from forming, and cook for 2-3 minutes until the gravy thickens.
Remove the saucepan from the heat and add the butter or ghee, whisking until it is melted and fully incorporated.
Put salt and pepper of your own choice.
Serve the gluten-free gravy immediately, or keep it warm until ready to use.
If your gravy is too thick, you can add more broth or water to thin it out. Alternatively, if it's too thin, you can whisk in a bit more arrowroot powder or cornstarch to thicken it up.
MAKE THIS GLUTEN-FREE GRAVY AHEAD OF TIME
Sometimes it happens that one can’t manage to make the recipe on some special day. For this, we also have a solution that it can be made a day before as well, but one thing should be kept in mind instead of turkey drippings use turkey broth which will result in keeping the dish fresh and thick than normal time.
STORING AND REHEATING
- You can store it in an airtight container for up to three days. Before storing, make sure the gravy has cooled down completely.
- Let it cool down completely, then transfer it to a freezer-safe container for up to 3 months. You can write the freezing dates for ease and reuse.
- To reheat frozen gluten-free gravy, remove it from the freezer and place it in the refrigerator overnight to thaw. Once completely thawed, follow the same reheating process as with the stored gravy.
WAYS TO USE LEFTOVER GRAVY
- It can be used as a sauce for various fritters and meatballs.
- It can also be used by drizzling on breakfast items like eggs etc.
- It may be showered over chicken, beef pies, etc.
A FEW QUESTIONS ANSWERED
What can be used as a replacement for turkey drippings?
Turkey broth can be used instead.
Can turkey gravy be replaced with chicken gravy?
Yes, either of them can be made upon your own choice
Can we use any other flour in it?
Yes, if desired, tapioca flour or cornstarch can be used as a thickener.
- 2 cups turkey drippings, or low-sodium chicken/turkey broth
- 2 tablespoons arrowroot powder (or tapioca flour or cornstarch)
- 2 tablespoons melted butter or ghee (or water for dairy-free)
- teaspoon salt and pepper , to taste
- Once the turkey is done roasting, remove the turkey from the pan and strain the pan drippings through a fine mesh sieve into a large measuring cup.
- Let the drippings sit for a few minutes until the fat separates and rises to the top. Skim off most of the fat, so just 1-2 tablespoons remain, but keep the broth below.
- Transfer the turkey broth to a pot and bring to a boil. Note – If you weren't able to get 2 cups worth through your turkey drippings, you can supplement with turkey or chicken broth.
- In a separate small bowl, combine the melted butter and arrowroot powder to create a slurry.
- Once the broth is boiling, turn off the heat, and gradually whisk the slurry into the broth until it begins to thicken. If you'd like the gravy thicker, you can add another tablespoon of arrowroot powder mixed with a tablespoon water.
- Season with salt and pepper, then pour into a gravy boat. The gravy will continue to thicken as it cools.
- If using all broth and no drippings (which contain more fat), I’d recommend starting with less arrowroot powder, as it can turn gel-like quickly.