If you ask me, perfect gluten-free turkey gravy is the most important thing on the holiday table and there never seems to be enough of it. If your turkey is too dry, gravy is a lifesaver.
I know that so many people are afraid of making gravy. Too lumpy, too thick, too watery, not enough flavor, ack! So much can go wrong. But follow my step-by-step instructions and you’ll get the hang of it. I have tried to anticipate any problems that arise when making gravy and have provided solutions to the common gravy catastrophes.
Most people I know, wait until the turkey is out of the oven to start the gravy. But I would rather be with my family and guests and I personally hate to wait, so here’s how I do it.
Make Ahead Gravy
In order to have lots of flavorful gluten-free gravy, I make some ahead of time using turkey stock or chicken stock as the base. Then when the bird is out of the oven, I strain the drippings, skim off some the fat, if necessary, and pour it into the ready-made gravy. This method allows me to really inject some flavor, keeps me from having to do a lot of cooking at the last-minute and assures that there will be plenty of gravy for second and third helpings and leftovers for days.
Gluten-Free Gravy Ingredients
Even without pan drippings this gravy has plenty of flavor, so if you’re not making a turkey, this is a great recipe. The herbs, celery, carrot and onion will amp it up enough to satisfy. To help ensure that my gluten-free turkey gravy is full of flavor, I like to make my own turkey stock a couple of days before my holiday meal using turkey necks or wings. These parts are inexpensive and usually pretty easy to find in the fall and winter. Follow this link for my turkey stock recipe.
If you don’t want to make your own stock, you can use ready-made low-sodium chicken or turkey stock. Be sure to get low-sodium so you can control the salt level. Imagine Foods makes excellent quality broths. If you want to make vegan gravy, their “No-Chicken” broth is fantastic. It is the only vegan broth I recommend.
How to Thicken Gluten-Free Gravy
White rice flour is the best option I have found for thickening gluten-free gravy. It provides the same texture and silkiness that you get with wheat flour. Brown rice flour does not have a high enough starch content and you will end up using way too much flour to get the gravy thick. Other ingredients like potato starch or tapioca starch give gravy a much more gel-like consistency which I don’t like.
NOTE: Depending on the white rice flour you use, the thickening power may vary from what I have used. White rice flours vary greatly from super fine to somewhat coarse, so if you find that your gravy is not thickening the way it should, I have provided some tips to fix it. See the recipe card below.