How To Make Gluten-Free Gravy

This recipe makes a classic gravy that’s perfect for gluten-free holiday tables. Unlike many gluten-free gravy recipes that rely on starch as the thickener, this one is thickened with

sweet rice flour

This gravy has three major components: flour, fat, and stock. The stock and fat aren’t different from traditional gravy recipes — although we’re sharing some best practices on those two elements here — the major difference is in the flour used to create the gluten-free roux that thickens the gravy.

Some traditional gravies are thickened with roux — a mixture of equal parts fat and flour. This gravy follows that tradition and uses a gluten-free roux to that same effect. Sweet rice flour is my go-to flour for making gluten-free gravy. It contains a slightly higher starch content than other gluten-free flours, making it silky and smooth. Even more, because this flour is gluten-free, it doesn’t clump as easily as wheat flour. No more lumpy gravy on Thanksgiving!

To prevent the gravy from tasting of raw flour, cook the roux for about three minutes, or until it turns a light golden-brown. Over the years, I’ve found that if I cook a sweet rice flour roux to a dark, caramel color, the gravy tastes burnt. So I recommend stopping as soon as the roux turns a very light brown. This, in turn, creates a blonde gravy — but don’t mistake this for lacking in flavor. It’ll be just as satisfying when you pour it over mashed potatoes and turkey.

Sweet rice flour substitute: If you can’t find sweet rice flour, replace it with an equal amount of white rice flour.

Most roux-based gravies start with butter, but the most flavorful gravy is built from turkey fat. While a turkey roasts, fat — along with pan juices and meaty bits — collects in the bottom of the roasting pan. You can use this fat to make a rich, flavorful gravy. The drawback? You must wait until after you’ve roasted the turkey to make the gravy.

• The pan drippings should not be burnt. If the pan juices are burnt, skip using the turkey fat or you’ll end up with an unpleasant-tasting gravy.
• Taste pan drippings for salt level. The drippings from brined birds tend to make a salty gravy. Taste the drippings before proceeding. If you’re drippings are too salty, use a different fat like butter or olive oil.

If your pan drippings look good, pour them into a heatproof measuring cup or fat separator. Measure the turkey fat (it’ll be floating above the pan juices) and use it in your roux. As for the pan juices, don’t toss that precious liquid! Add it, along with the meaty bits, to the cooked gravy.

Stock is the third player in gravy. Use either a homemade or good-quality store-bought gluten-free broth. If you use a commercial stock, be sure it’s gluten-free. Opt for a no- or low-sodium stock. This way, you can adjust the amount of salt to your liking after you make the gravy.

How you add stock to the gluten-free roux matters. If you pour all the stock in at once, the roux tends to clump. Instead, pour about one cup of the stock into the roux while whisking constantly. The mixture will be very thick. Then, in a slow and steady stream, whisk in the remaining stock.

Prior to serving, keep the gravy warm over low heat. Stir occasionally to keep the gravy from scorching.

Dress up the broth: For Thanksgiving, I simmer store-bought turkey broth with some sautéed onions and the turkey neck and giblets for about an hour while the turkey roasts, then I strain the stock before using it in the gravy.