Gluten free gravy is an easy Thanksgiving sauce made with turkey pan drippings, giblet broth and sweet rice flour, ready right alongside your turkey roast. That makes it a smart holiday side for Thanksgiving or Christmas dinner, since every single guest can pour it, gluten free or not.
Toast the sweet rice flour in the turkey fat for the full 4 minutes, because that builds the nutty flavor a wheat roux usually gives. Then whisk the hot broth in slowly, since the paste seizes into lumps at first and only smooths out as it cooks.
Food Network Kitchen tested cornstarch, arrowroot and potato flour before choosing sweet rice flour. It thickens without a starchy taste, and unlike cornstarch it reheats back to a silky sauce instead of turning thin or gluey the next day.
The recipe never warns about hidden gluten, and that matters most on Thanksgiving. Some Worcestershire sauces and boxed broths contain wheat or malt vinegar, so check both labels. The drippings only work if the turkey was not stuffed with bread or rubbed with regular flour.
Gluten Free Gravy
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings15
minutes2
hours15
minutes150
kcalSilky turkey gravy thickened with toasted sweet rice flour instead of wheat, built from giblet broth, deglazed pan drippings and white wine.
Ingredients
- For the Giblet Broth:
1/4 cup extra-virgin olive oil
Neck and giblets from a whole turkey, liver discarded
2 stalks celery, each cut into 3 pieces
1 medium onion, halved
1 large carrot, cut into 2-inch pieces
4 cups low-sodium chicken or turkey broth, labeled gluten free
4 sprigs fresh thyme
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh sage
1 dried bay leaf
- For the Gravy:
Turkey pan drippings, still in the roasting pan
1/2 cup sweet rice flour
1/2 cup dry white wine
1/8 teaspoon gluten free Worcestershire sauce
Kosher salt and freshly ground black pepper
Directions
- Make the giblet broth: Heat the oil in a large saucepan over medium-high and brown the neck and giblets, about 3 minutes per side. Add the celery, onion and carrot and brown 4 to 5 minutes. Add the broth and herbs, cover and simmer on medium-low about 2 hours while the turkey roasts, then strain out the solids.
- Separate the drippings: Pour the pan drippings into a degreasing cup and let the fat rise, about 5 minutes. Ladle off 1/2 cup of fat and set aside, skim and discard any extra fat and keep the dark juices.
- Deglaze: Set the roasting pan over medium-high heat, add the wine and scrape up the browned bits for about 2 minutes. Pour it into the hot broth.
- Toast the roux: Return the pan to medium-high, add the reserved fat and scatter the sweet rice flour over it. Stir constantly until lightly browned and toasty, about 4 minutes.
- Whisk and finish: Slowly ladle in the hot broth while whisking, as the paste will seize before it smooths out. Boil, then simmer with the reserved juices until thickened, about 5 minutes. Add the Worcestershire, season with salt and pepper and serve hot.
FAQs
Is sweet rice flour really gluten free?
Yes, despite being called glutinous rice flour, it contains no gluten at all. The name refers to its sticky texture, which is exactly why it thickens gravy so well. Look for it labeled sweet rice flour or mochiko in the Asian or gluten free aisle.
Can I use cornstarch for gluten free gravy instead?
You can, but use a slurry rather than a roux, about 2 tablespoons cornstarch whisked into 1/4 cup cold broth per 2 cups of liquid. Cornstarch gravy turns glossy and slightly jelly-like, and it tends to thin out when reheated. That is why sweet rice flour won the test for this recipe.
What if my turkey does not give 1/2 cup of fat?
Smaller or leaner birds often render less, so make up the difference with unsalted butter. Butter is naturally gluten free and adds a richer flavor. Measure the fat after it separates, since the dark juices below are what you add back later.
Can I make this gravy for guests who are not gluten free?
It tastes like classic gravy, so most guests will not notice the swap and you only need one pot. If you would rather make a traditional flour version too, this best gravy ever is the one to pair it with. Keep separate ladles so nothing crosses over.
Which turkey works best for the drippings?
Any roast turkey works, as long as the cavity holds aromatics instead of bread stuffing. Roast it with onion, lemon and herbs inside, then bake the stuffing separately. A plain bird like this perfect roast turkey gives clean, rich drippings for the gravy.
