Cooking and Serving: 20 minutes | 2.5 cups
Ingredients
What makes this recipe special? | How to make gluten free turkey gravy | What else to serve with it
Description
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 2.5 cups
Ingredients
What makes this recipe special?
How to make gluten free turkey gravy
What else to serve with it
How to make ahead of time
Storing leftover gravy
How to reheat
Tips for nailing this recipe
Make the gravy ahead, then thin it out in the microwave to serve over a piece
Try roasting or even boiling some small new potatoes, and drizzling gravy on
Use gf gravy as a base to make gluten free chicken pot pie
Make sure your pan drippings melt completely; the collagen will be semi-solid
Be sure you use superfine rice flour in the roux that thickens the gravy
Whisk the roux until very smooth and then continue to whisk as it cooks and
The stock adds flavor and richness to your gf gravy. This is a simple recipe,
I like Pacific brand stocks, particularly the low sodium chicken stock.
You can use turkey stock, or mix and match turkey drippings with chicken
Other broth flavors also work, but cooking them concentrates their flavors so
For the richest gravy, use chicken or turkey bone broth
Instructions
GLUTEN FREE TURKEY GRAVY RECIPE
Prep Time: 10 minutes mins.
Cook Time: 10 minutes mins.
To make pan drippings: 1 hour hr 15 minutes mins.
gluten free turkey gravy pouring from glass gravy boat onto mashed potatoes on.
white plate with fork.
free turkey gravy pouring from glass gravy boat onto mashed potatoes on white.
Make this gluten free gravy recipe in under 10 minutes. Learn the proper.
technique and make gravy easily for Thanksgiving and more!
INGREDIENTS
4 tablespoons (56 g) unsalted butter, chopped.
5 tablespoons (50 g) superfine white rice flour.
1 ½ cups (12 fluid ounces) roasted turkey or chicken pan drippings, drained.
Fresh soup-style herbs, like fresh sage leaves, fresh rosemary, fresh thyme.
and/or fresh parsley to taste (optional).
2 ½ cups (20 fluid ounces) low-sodium chicken stock.
Salt and pepper to taste.
TO MAKE MEAT DRIPPINGS AHEAD
4 pieces raw dark meat poultry parts, a combination of skin-on bone-in.
turkey or chicken thighs, legs, and wings works well.
2 stalks celery, roughly chopped.
2 large carrots, roughly chopped.
1 large yellow onion, peeled and roughly chopped.
2 stems fresh rosemary.
1 teaspoon kosher salt.
1 tablespoon (14 g) extra virgin olive oil.
Place the butter in a large, heavy-bottom skillet, and melt over medium heat.
Add the rice flour, and whisk to combine. The mixture will clump.
Cook over medium heat, stirring frequently, until the mixture is golden brown.
and nutty smelling (about 3 minutes, and it will go from very blond to golden.
brown and fragrant quite suddenly, so pay close attention).
Add the pan drippings and herbs, if using, and mix to combine. If your pan.
drippings have solidified, break them up and allow them to melt, whisking.
Add 2 cups of the stock, and mix to combine. Bring the mixture to a simmer.
over medium heat, and cook, stirring constantly, until thickened (2 to 3.
The mixture will thicken rather quickly since the drippings have a fair.
amount of collagen from the roasted turkey bones. Strain the gravy into a.
large, heat-safe measuring cup to remove any solids, including the herbs.
SERVING SUGGESTIONS
If serving the gravy immediately, add as much of the remaining stock as.
desired to achieve your preferred gravy consistency.
If making the gravy ahead of time, do not add any of the remaining stock.
Place the strained and cooled gravy in a sealed container and refrigerate for.
Before you are ready to serve the gravy, place it in a medium-size.
heavy-bottom saucepan with the remaining stock, and heat (stirring.
frequently), until liquefied and heated through.
TO MAKE THE MEAT DRIPPING AHEAD OF TIME.
To make the drippings up to 4 days ahead of time, preheat your oven to 350°F.
In a large roasting pan (disposable is fine), place all the drippings.
ingredients, and toss to coat the meat in the salt and oil. Cover the.
roasting pan tightly with aluminum foil, and place in the oven for 1 hour.
Remove the foil, and continue to roast until the meat registers 165°F on an.
instant-read thermometer in the thickest part of the flesh. This will take.
longer with turkey than it will with chicken parts.
If you have at least a couple of hours to spare, drain off the drippings into.
a glass container with room for expansion. The fat will rise to the top.
Allow the drippings to cool for about 1 hour at room temperature, and then.
place the glass in the freezer for at least 30 minutes, or until the.
drippings have begun to solidify. Remove the glass from the freezer and pour.
off the fat at the top, leaving the solidified drippings below.
If you don’t have the time, you can always use one of those fat separator.
contraptions, with the spout at the bottom so you can pour off the drippings,.
leaving the fat behind. Continue with the recipe for turkey gravy.
SERVING SUGGESTIONS
If serving the gravy immediately, add as much of the remaining stock as.
desired to achieve your preferred gravy consistency.
If making the gravy ahead of time, do not add any of the remaining stock.
Place the strained and cooled gravy in a sealed container and refrigerate for.
Before you are ready to serve the gravy, place it in a medium-size.
heavy-bottom saucepan with the remaining stock, and heat (stirring.
frequently), until liquefied and heated through.
TO MAKE THE MEAT DRIPPING AHEAD OF TIME.
To make the drippings up to 4 days ahead of time, preheat your oven to 350°F.
In a large roasting pan (disposable is fine), place all the drippings.
ingredients, and toss to coat the meat in the salt and oil. Cover the.
roasting pan tightly with aluminum foil, and place in the oven for 1 hour.
Remove the foil, and continue to roast until the meat registers 165°F on an.
instant-read thermometer in the thickest part of the flesh. This will take.
longer with turkey than it will with chicken parts.
If you have at least a couple of hours to spare, drain off the drippings into.
a glass container with room for expansion. The fat will rise to the top.
Allow the drippings to cool for about 1 hour at room temperature, and then.
place the glass in the freezer for at least 30 minutes, or until the.
drippings have begun to solidify. Remove the glass from the freezer and pour.
off the fat at the top, leaving the solidified drippings below.
If you don’t have the time, you can always use one of those fat separator.
contraptions, with the spout at the bottom so you can pour off the drippings,.
leaving the fat behind. Continue with the recipe for turkey gravy.
Notes
Originally published on the blog in 2013. Recipe largely unchanged; video, most
images, and most text new.
Nutrition information is automatically calculated, so should only be used as an
Close up of mashed potatoes with gravy on white plate
up of mashed potatoes with gravy on white plate