Of all the questions I have received about Thanksgiving this week, the number one topic by far has been gluten-free gravy.
People, it is easier than it seems.
Let us walk you through it.
First, make sure you have a good stock (chicken or turkey, if you eat meat), homemade if possible. If not, be sure to splurge on a good-quality stock. Make sure it’s gluten-free.
Next, have some butter. Unsalted, please. You want to control how salty your gravy is. (And if you can’t eat butter, we’ve had some real success with Earth Balance buttery sticks. I have fooled Danny a few times with these.)
You’ll need some kosher salt.
And one or two gluten-free flours.
We like sorghum flour. And sweet rice flour. Lately, we make a combination of the two. That’s to make a roux.
If you want to make a slurry, try cornstarch.
To make a roux, simply combine equal parts butter and gluten-free flour. I’ll let you watch the video to see how. It won’t be quite as stiff as a gluten roux, but it will be close. Cook the roux until it is the color of a brown paper bag. Set it aside.
Heat up the stock to near boiling. In small portions, about 1 tablespoon at a time, add the cooked roux into the stock.
(In the past, Danny had you build the roux and then add in the liquid, the way you do with traditional gravy. But this step of adding the roux in, bit by bit, works better with gluten-free gravy.)
Whisk. Vigorously. If you whisk and whisk while you add in the roux, you will not have lumpy gravy.
If you want to use a slurry, mix cornstarch and water until you have a gooey paste. Add this into the hot stock, a little at a time, until it thickens, whisking vigorously. Wait a few moments between each addition, so you don’t end up with cement.
Wait to season the gravy with salt and pepper until the very end.
And that’s it.
Really. That’s it.
Well, here’s a video, in case you are confused. (We’ve shown you this before, but it might be worth watching again.) And a recipe.
To quote Danny, “Gravy good.” It’s worth learning how to make it well.
Feel free to write with questions.
1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste
Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent, let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.
Heat the stock on high heat. Slowly, in small amounts, add in bits of roux, whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small dribs and drabs, until the stock and roux have expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.