What Makes This Recipe So Good
You’ll never believe this holiday gravy is 100% gluten free. That’s because it’s every bit as delicious as traditional gravy! Rich and savory and so easy to make, whether you use leftover drippings from your roasted meat or you start with a butter-based roux. And because it’s so good, everyone at the table will enjoy it – even if they’re not gluten free. This recipe uses incredibly simple, wonderfully neutral ingredients that give the gravy a ton of flavor but keep it super versatile. Why’s that a good thing? Because it means you can enjoy it with chicken, turkey, ham, and beef alike! I love when I can adapt a recipe to work with any meal, it just makes life so much easier. If you’re not using drippings, you can make your gluten free gravy up to 3 days ahead of time. Follow the recipe as written, using butter as your base. Let the gravy cool, then transfer it to an airtight container and refrigerate it until you need it. Reheat the gravy on the stovetop over low heat, and add extra stock if needed to get the right consistency. You can also add drippings to the gravy when you reheat it if you decide it needs a little something extra.
Chef’s Tips
Any gluten-free flour will work in this gravy, but you may find that GF flours containing xanthan gum clump when they’re added to warm liquids. To avoid that, let the drippings or melted butter cool slightly before adding the flour. If it clumps anyway, you can typically fix it by whisking the mixture vigorously until it’s smooth or blending it with an immersion blender. Gluten free gravy is really hard to mess up, I promise. When it comes to the consistency, you can always salvage things. Too thick? Add more stock in small increments until you’ve got it thinned out like you want it. Too thin? Sprinkle in a little more flour to thicken things up. Did you know you can freeze gravy to use later on? Yup. This gluten free gravy actually freezes really well, since it’s made with flour and not cornstarch. Just let it cool completely, then transfer it to an airtight, freezer-safe container or plastic freezer bag. If you’re freezing it in a bag, lay the bag of gravy flat on a freezer shelf until it’s completely frozen, and then you can stand it or stack it as you need to make room. Let the frozen gravy thaw in the fridge overnight and then reheat it on the stove before serving.
Gluten-Free Holiday Dishes You Need This Season
Gluten Free Breakfast Casserole Gluten-Free Lasagna Paleo Pancakes (Gluten Free, Dairy Free) Keto Pie Crust (Gluten Free, Low Carb) Gluten Free Cinnamon Rolls (Cinnabon Copycat) Gluten Free Stuffing Creamy Gluten Free Pecan Pie Gluten Free Meatloaf
