How to Make Gluten-Free Gravy
Gluten-Free Gravy is easy to make. This recipe only requires three simple ingredients. The gravy is perfect for Thanksgiving or any meal!
Ingredients
- 3 tablespoons unsalted butter or olive oil (1½ ounces; 42 grams)
- 3 tablespoons sweet rice flour or white rice flour (¾ ounce; 21 grams)
- 2 cups warm turkey, chicken, beef, or vegetable broth see note (16 ounces; 453 grams)
- salt and freshly ground black pepper
Optional Ingredients
- 1 teaspoon gluten-free soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion power
- ½ teaspoon dried thyme
Instructions
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In a small pot, melt the butter over medium-high heat. Or heat the oil until it shimmers but doesn't smoke.
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Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes.
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In a slow and steady stream, whisk in warm stock. Cook, whisking constantly, until gravy thickens and begins to bubble. Reduce heat. Simmer for 10 minutes.
Add optional seasonings if using. Season with salt and pepper to taste.
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Serve warm. Store leftover gravy in the refrigerator for up to four days.
Recipe Notes
Broth Note
Low-sodium gluten-free turkey, chicken, or beef stock is recommended.
Pan Drippings
If you have pan drippings, you can add them to the gravy after it's thickened. Strain the pan drippings to remove excess fat from roasting. Then whisk the drippings into the gravy for added flavor. Don't use pan drippings if they're burnt.