HOW TO MAKE GLUTEN FREE GRAVY RECIPES

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HOW TO MAKE THE BEST GLUTEN-FREE GRAVY!



How to Make the BEST Gluten-Free Gravy! image

Gluten-Free Gravy is easy to make. This recipe only requires three simple ingredients. The gravy is perfect for Thanksgiving or any meal! 

Provided by GlutenFreeBaking.com

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 8

Number Of Ingredients 4

2 1/2 tablespoons unsalted butter ((1.25 ounces; 35 grams))
2 1/2 tablespoons sweet rice flour ((2/3 ounce; 18 grams))
1 1/2-2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock or skimmed pan drippings
Kosher salt and freshly ground black pepper

Steps:

  • In a small pot, melt the butter over medium-high heat. Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes.
  • In a slow and steady stream, whisk in about 1 1/2 cups stock. Cook, whisking constantly, until gravy thickens and begins to bubble. Adjust thickness with more stock if desired. Season to taste. Serve.

THE BEST GLUTEN-FREE GRAVY | KITCHN



The Best Gluten-Free Gravy | Kitchn image

This recipe makes a classic gravy that's perfect for gluten-free holiday tables.

Provided by Elizabeth Barbone

Categories     Sauce    Poultry dish

Total Time 0S

Number Of Ingredients 7

5 tablespoons turkey fat, unsalted butter, or olive oil
5 tablespoons sweet rice flour
1 quart homemade or store-bought low-sodium chicken or turkey stock, divided
1/2 cup skimmed roasting pan juices (optional, see Recipe Notes)
Kosher salt
Freshly ground black pepper
Optional seasonings: 1 teaspoon tamari or minced fresh herbs such as thyme, rosemary, or sage

Steps:

  • Make a gluten-free roux. Heat the fat over medium-low heat in a small saucepan until shimmering. Sprinkle in the flour. When it hits the fat, it will be very thick. After 30 seconds or so, the mixture relaxes into a creamy, bubbling paste. Whisk constantly during this process to keep the roux from burning. Cook, whisking constantly, until golden-brown, 2 to 4 minutes.
  • Add the stock. Whisk in 1 cup of the stock. Cook, whisking constantly, until smooth. Add the remaining 3 cups stock in a slow and steady stream. (For a thicker gravy, add only 2 to 2 1/2 cups of stock.) Cook the gravy until it gently bubbles and thickens, about 5 minutes. This step improves both the flavor and texture.
  • Season the gravy. Stir in the pan juices, if using. Taste and season with salt and pepper as needed. Add the additional seasonings as desired.

Nutrition Facts : SaturatedFatContent 3.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 12.7 g, SugarContent 2.5 g, ServingSize Serves 6, ProteinContent 4.6 g, FatContent 12.7 g, Calories 185 cal, SodiumContent 229.0 mg, FiberContent 0.4 g, CholesterolContent 0 mg

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