Gluten-Free Gravy Recipe

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Elizabeth Barbone

Around this time of the year, my inbox fills with emails asking, "Elizabeth, how do I make gravy?" Thankfully, gluten-free gravy is really easy to make. As with wheat-based gravy, I like to thicken my gravy with a roux (a cooked combination of fat and sweet rice flour) rather than a gluten-free starch, like cornstarch. Cornstarch-thickened gravies work but they just don't seem to have the unique gravy flavor that roux brings to the recipe.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 6 to 8 servings

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Ingredients

  • 2 1/2 tablespoons unsalted butter

  • 2 1/2 tablespoons sweet rice flour

  • 2 1/2 cups homemade or store-bought low-sodium chicken or turkey stock or skimmed pan drippings

  • Kosher salt and freshly ground black pepper

Directions

  1. In a small pot, melt the butter over medium-high heat. Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes. In a slow and steady stream, whisk in the pan juices and stock. Continue to whisk until gravy has thickened and begins to bubble. If the gravy is too thick, add more stock. Serve.

Nutrition Facts (per serving)
97 Calories
4g Fat
13g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 97
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 10mg 3%
Sodium 226mg 10%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 2%
Calcium 10mg 1%
Iron 1mg 5%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)