Gluten-Free Gravy

I’ve seen all sorts of attempts to make gluten-free gravy way more complicated than it needs to be! Do you have a favorite gravy recipe? Great, use that recipe! Some gravy recipes use cornstarch as a thickener, that’s naturally gluten-free so you’re good to go! Other gravy recipes use flour but you can simply substitute the regular flour with gluten-free flour, it’s really that simple!

Gluten-Free Flour tips:

If you are substituting with gluten-free flour remember there are multiple options available. You can use an all purpose 1-to-1 gluten-free flour which will have the xanthan gum already mixed in. Gluten-free flour without xanthan gum, such as Mama’s coconut blend will also work. You can add the xanthan gum to the flour before mixing it with the other ingredients.

We usually keep some pre-mixed flour in the freezer for times like these where you only need a couple tablespoons of flour. For this gravy, we use our leftover fried chicken flour mixture which we keep in the freezer. This added a whole new dimension of deliciousness to the gravy! Alternatively, a good, general mix would be 3/4 teaspoon xanthan gum to 2 cups gluten-free flour. You can always add a little more if needed.

Just like cornstarch, you’ll need to add the flour with xanthan gum to cooled drippings or mix with a little cold broth or water before mixing in with the drippings to avoid clumping. Keep stirring the boiling gravy until you reach the desired thickness.

Here’s our favorite gravy recipe made gluten-free…

Ingredients:

• 1 cup pan drippings from the turkey (or any roast you are cooking)
• 1/4 cup cold water
• 2 tablespoons gluten-free flour
• salt and pepper

Directions:

1. Using a turkey baster, pull liquid drippings from your roasting pan and keep warm in a sauce pan on the stove.
2. In a covered jar, shake COLD water and gluten-free flour vigorously until the flour is dissolved. For a smooth mixture, it is important to put the water in the jar first, then add the flour.
3. Slowly stir the flour mixture into the pan drippings. Heat to boiling, stirring constantly and boil for 1 minute.
4. Season with salt and pepper and enjoy!

Tip: If you have leftovers the sauce will thicken. When reheating, add a little amount of water and stir. Keep adding water until the desired consistency is reached.

Tip #2: Here’s our gluten-free flour mixture we used. This is from our gluten-free fried chicken recipe. We always have some leftover flour which we keep in the freezer.

• 2 cups Mama’s gluten-free flour
• 3/4 tsp xanthan gum
• 1 Tbsp salt
• 1 Tbsp ground black pepper
• 1/2 Tbsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper

Looking for more gluten-free Thanksgiving dishes? Here are a few of our favorites: