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 or chicken stock, see note (16 ounces; 453 grams)
- 1 teaspoon gluten-free soy sauce, optional
- salt and freshly ground black pepper
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 soy sauce 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
Stock.
Homemade or store-bought stock can be used in this recipe. Be sure to use salt-free or low-sodium gluten-free turkey, chicken, or beef stock. If using gluten-free bouillion, reconstitute it according to package directions before adding to the gravy.
Roasting Liquid.
If you'd like to use roasting liquid, ladle the liquid into a bowl. Strain the liquid and then skim off the fat. Measure it. You'll need two cups. Don't use the roasting liquid if the bottom of the roasting pan is burnt. If you don't have two full cups of roasting liquid, add stock until you have two cups.