(Forgive me for the terrible pun right off the mark. I’m a little exhausted with all this Thanksgiving posting.)
From the frantic questions on email and the huge increase of hits to this website this week every year, it’s clear that you care about pies and stuffings, but you eagerly, desperately want to know how to make great gluten-free gravy.
There’s no need to hear anything more from me. Just watch. Look how easy this is.
3 ounces gluten-free all-purpose flour mix
1 ounce cornstarch
4 ounces unsalted butter
1 quart turkey stock (chicken stock or vegetable stock will work fine too)
Kosher salt and cracked black pepper
Making the roux. Set a large skillet over medium-high heat. Add the butter. When it has melted fully, add the flour and cornstarch. Stir and stir and stir until all the lumps of flour are smooth, then stir and stir and stir until the flour is fully cooked, about 4 minutes. Be sure to stir frequently, to avoid the roux burning. You don’t want burned gravy. Also, remember that a gluten-free roux will not fully form a ball, the way it will with gluten flour. Don’t add more flour. Make it look the way it does in the video.
Making the gravy. Set a large saucepan over high heat. Pour in the stock. Bring the stock to a boil. Pour in the roux, a couple of tablespoons at a time. (Don’t worry about measuring it with a tablespoon. Use that as a guide.) Whisk the roux into the gravy. Keep whisking. When you feel the gravy start to thicken, pour in a little more roux. Keep whisking and feeling. Remember that it takes a few moments for the gravy to thicken with the roux. Pour in roux and whisk until you have gravy the thickness you want.
Season with salt and pepper.
Pour liberally over mashed potatoes or gluten-free stuffing.
Makes 1 quart gravy.
Do ahead: You can make the gravy the day before Thanksgiving and heat it up for dinner with a little more hot stock.
Enjoy your gravy!