Gluten-free turkey gravy is easy to make and just as delicious as wheat-based gravy. This is a staple recipe for gluten-free Thanksgiving menus but it's just as enjoyable in July, served with grilled turkey.
This recipe was adapted for gluten-free diets from a 5-star turkey gravy recipe from About.com Guide to Southern Food, Diana Rattray. I have been using sweet rice flour, sometimes called "sushi" rice flour for thickening gravies and soups with excellent results. If you don't sweet rice flour substitute cornstarch.
Prep Time: 7 minutes
Total Time: 7 minutes
- Reserved pan juices from turkey roasting pan
- 2 tablespoons sweet rice flour OR cornstarch (See cook's note)
- Liquid: One or a combination of the following:
- 1/2 water OR milk OR white wine
- Salt and pepper to taste
- Cook's Note:
- Gradually sprinkle in more sweet rice flour if needed to get the amount of thickness you are looking for. If you are using cornstarch for thickening, add more by first whisking two tablespoons of cornstarch with 2 tablespoons of cold water. This is called making a "slurry" and will prevent the cornstarch from clumping when added to hot gravy. Gradually whisk in to gravy to desired thickness.
When fat rises to the top of the cup, skim off 1/4 cup of fat and pour in a medium skillet or saucepan. Discard any remaining fat. Mix cornstarch with 1/2 cup water or white wine. Stir until smooth and dissolved.
Add remaining pan juices to fat in the skillet. Whisk dissolved cornstarch into the pan and cook over medium heat while continuing to whisk for about 5 minutes, until thickened. Add salt and pepper to taste.
Yield: About 2 cups of gravy
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.