Gluten-Free Gravy (With or Without Drippings)

The holidays are here, and for many of us, that means one thing: gravy! But if you’re gluten-free, the thought of making traditional gravy can be daunting. Wheat flour, the usual thickener, is a no-go. Fear not! This recipe for Gluten-Free Gravy is a total game-changer. Whether you’ve got glorious drippings from a roasted turkey or chicken, or you’re starting from scratch, this method delivers a rich, flavorful gravy that everyone will love. It’s smooth, lump-free, and tastes just like the real deal – maybe even better! This Thanksgiving, or any day you crave comfort food, ditch the gluten worries and embrace this simple, delicious recipe. Let’s get cooking and make some unforgettable memories (and gravy!). This recipe is recently updated for the holiday season, ensuring it’s fresh and perfect for your celebrations.

For years, I’ve been perfecting gluten-free versions of classic recipes, driven by a passion to make delicious food accessible to everyone, regardless of dietary restrictions. Gravy was one of the biggest challenges! After countless experiments, I’ve nailed a foolproof method that relies on simple ingredients and techniques to achieve that perfect velvety texture and savory depth. I’ve learned the importance of using the right starch and mastering the art of deglazing the pan. This isn’t just a recipe; it’s a culmination of experience and a commitment to bringing joy to your table.

Ingredients

The beauty of this recipe lies in its simplicity. You likely have most of these ingredients already! Let’s break down what you’ll need and why.

• Drippings (optional): If you’ve roasted a bird, save those precious drippings! They add incredible flavor. About 1/4 cup is ideal, but adjust to your liking. If not available, butter or olive oil work great.
• Gluten-Free Flour Blend: This is the key to a smooth, gluten-free gravy. I recommend a blend that contains a mix of rice flour, tapioca starch, and potato starch. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour is a reliable choice, or you can make your own blend. Different blends absorb liquid differently, so adjust the amount slightly if needed.
• Broth: Chicken, turkey, or vegetable broth all work beautifully. Use low-sodium broth to control the saltiness of your gravy.
• Butter or Oil: This helps to create a roux (even without wheat flour!) and adds richness.
• Onion & Garlic (optional): A little finely minced onion and garlic sautéed in the butter/oil adds a lovely aromatic layer.
• Salt & Pepper: Season to taste! Freshly ground black pepper is always best.
• Herbs (optional): Fresh or dried thyme, rosemary, or sage add a wonderful depth of flavor. A bay leaf simmers nicely, just be sure to remove it before serving.
• Worcestershire Sauce (optional): A dash adds umami and depth. Make sure it’s gluten-free!

Ingredient Science: Gluten-free flour blends rely on a combination of starches and flours to mimic the binding properties of gluten. Tapioca starch provides elasticity, rice flour provides structure, and potato starch helps to create a smooth texture. The broth provides moisture and carries the flavor, while the fat (drippings, butter, or oil) helps to create a flavorful base.

Substitution Tips:

• Drippings: Use melted butter or olive oil if you don’t have drippings.
• Gluten-Free Flour Blend: Cornstarch or arrowroot starch can be used as a thickener, but they don’t provide the same body as a gluten-free flour blend. If using cornstarch or arrowroot, whisk 1-2 tablespoons with cold water to create a slurry before adding it to the broth.
• Broth: Use vegetable bouillon cubes if you don’t have broth on hand.

Expert Tips

Over the years, I’ve learned a few tricks that will take your gluten-free gravy from good to amazing. Here are my top tips:

• Don’t Overcrowd the Pan: If using drippings and vegetables, make sure your pan is large enough. Overcrowding will steam the vegetables instead of sautéing them.
• Low and Slow is Key: Don’t rush the process. Cooking the gravy over low heat allows the flavors to meld and the starch to fully thicken the sauce.
• Whisk Constantly: This prevents lumps from forming. A good whisk is your best friend when making gravy.
• Taste as You Go: Seasoning is crucial! Taste the gravy at each step and adjust the salt, pepper, and herbs to your liking.
• Strain for Extra Smoothness: For the ultimate silky-smooth gravy, strain it through a fine-mesh sieve before serving.
• Use a Fat Separator: If using drippings, a fat separator will help you remove excess fat, leaving you with pure, flavorful gravy.
• Deglaze the Pan Properly: If using drippings, don’t skip the deglazing step! Pour in the broth and scrape up all the browned bits from the bottom of the pan. This adds tons of flavor.

FAQ

Can I make this gravy ahead of time?

Yes! Gluten-free gravy can be made a day or two in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, whisking occasionally, or in the microwave. You may need to add a splash of broth to thin it out if it has thickened too much.

How do I fix lumpy gravy?

The best way to prevent lumps is to whisk constantly while adding the broth. If you do end up with lumpy gravy, you have a couple of options: You can whisk vigorously to break up the lumps, or you can strain the gravy through a fine-mesh sieve.

Can I use a different type of gluten-free flour?

Yes, but be aware that different gluten-free flours have different absorption rates. I recommend a blend that contains a mix of rice flour, tapioca starch, and potato starch. If you use a different type of flour, you may need to adjust the amount of liquid.

How do I make this gravy vegetarian or vegan?

To make this gravy vegetarian, simply use vegetable broth instead of chicken or turkey broth. To make it vegan, use vegetable broth and substitute the butter with olive oil or another plant-based butter. You can also add some sautéed mushrooms to the gravy for extra flavor.

Can I freeze gluten-free gravy?

Yes, gluten-free gravy freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, whisking occasionally.

What if my gravy is too thin?

If your gravy is too thin, you can thicken it by simmering it for a few more minutes, allowing some of the liquid to evaporate. Alternatively, you can whisk together 1 tablespoon of gluten-free flour with 2 tablespoons of cold water to create a slurry, then whisk the slurry into the gravy and simmer until thickened. Be sure to cook the slurry long enough to eliminate the starchy taste.

What if my gravy is too thick?

If your gravy is too thick, simply add a little more broth until it reaches your desired consistency.

So there you have it! A foolproof recipe for Gluten-Free Gravy that’s guaranteed to impress. Whether you’re dealing with dietary restrictions or simply looking for a delicious alternative to traditional gravy, this recipe is a winner. Don’t be intimidated by gluten-free cooking – with the right ingredients and techniques, you can create incredible dishes that everyone will enjoy. Now, go forth and make some gravy! I’d love to hear about your experiences in the comments below. Did you use drippings or start from scratch? What herbs did you add? Share your tips and variations!

Looking for more gluten-free holiday recipes? Try my Gluten-Free Stuffing for a delicious side, or my Dairy-Free Mashed Potatoes. And don’t forget dessert! My Gluten-Free Pumpkin Pie is a Thanksgiving staple.

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