Wednesday, November 21, 2012

Gluten Free Gravy (Dairy Free)

This is how I make gluten free gravy. The final amount will depend on the amount of pan drippings you start with although I never measure these. I'd rather have too much gravy than not enough! You can easily scale this up as needed.  Some people strain the pan drippings and skim the fat which you are certainly welcome to do.

Gluten Free Gravy

1 cup water + gluten free bullion or 1 cup gluten free chicken broth
1/2 cup water
Salt and Pepper
Pan drippings
1/4 cup gluten free flour mix

How to prepare gluten free gravy:

After removing the turkey / chicken from the roasting pan, tent it with foil and let it sit for 15 minutes. This makes it much easier to carve. While the bird is resting add 1 cup of water+bullion / gluten free broth to the pan juices for every four people and scrape up the roasted on bits.

In a container combine a gluten free flour mix* and 1/2 a cup of water. Seal the container and shake vigoursly.  Slowly whisk this mixture into the pan.  (Shaking in the container keeps lumps from forming, whisking in the mixture keeps it from solidifying immediately).  Bring to a boil and continue whisking until the gravy reaches the desired consistancy.  Season to taste.

*I usually combine what ever I have left over, usually, 1/3 cornstarch, 1/3 sorghum and 1/3 brown rice.

Depending on the amount of pan drippings you started with, this should make about 2 cups of gravy.  I figure on needing at least ¼ cup per person.

[One final note, the green flecks in the photo above is finely chopped spinach.  I can't digest green leafy vegetables so I run them through the blender and add them in in small doses where I can.]

Other gluten free / dairy free recipes:

Gluten Free Stuffing

Dairy Free Mashed Potatoes

Gluten Free Thanksgiving

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