GLUTEN-FREE GRAVY
In our quest for a delicious gluten-free gravy that everyone around the table would love, we tested all the starches--cornstarch, arrowroot, potato flour, you name it. Sweet rice flour was the winner -- it provides the best texture, doesn't impact the gravy flavor, and reheats beautifully back to that silky sauce we all crave.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 3 cups
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium-high heat. Add the neck and giblets and cook until each side is deep golden brown, about 3 minutes per side. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are browned, 4 to 5 minutes. Add the broth, thyme, parsley, rosemary, sage and bay leaf, then cover and reduce the heat to medium low. Simmer gently until the broth has reduced slightly and taken on more flavor, about 2 hours (this can be done while your turkey roasts). Use a slotted spoon to remove the neck, giblets, vegetables and herbs from the broth; discard the solids and reserve the broth.
- Pour the turkey pan drippings from the roasting pan into a liquid measuring cup or degreasing cup. Set aside to let the fat separate from the darker pan juices. This should take about 5 minutes. (Or put the measuring cup in the freezer to help the fat separate more quickly.) Once the drippings have separated, ladle off 1/2 cup of the fat from the top of the drippings and transfer to a small bowl; set aside. Skim off and discard any excess fat from the remaining drippings; reserve the drippings.
- Place the roasting pan on the stove over medium-high heat. Add the wine and cook, using a wooden spoon to scrape any brown bits from the bottom of the pan, until slightly reduced, about 2 minutes. Pour the wine mixture into the hot broth.
- Return the roasting pan to medium-high heat and add the reserved fat to the pan. Scatter the rice flour evenly over the fat and cook, stirring constantly with a wooden spoon, until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; gradually and carefully ladle the hot broth mixture into the flour mixture while whisking constantly. The flour mixture will seize and become lumpy at first, but will even out as you continue to cook and whisk. Bring the gravy to a boil, then reduce the heat to a gentle simmer and add the reserved pan drippings to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 5 minutes (see Cook's Note). Add the Worcestershire and season with salt and pepper. Serve hot.
LAZY MAN'S GRAVY (GLUTEN FREE)
A simple sauce that can be used for anything and completely tweaked with according to taste. You can substitute all or some of the stock with drippings from the pan if you are making a turkey, roast, etc. Great over french fries!
Provided by zepharum
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- In a saucepan over medium-high heat, melt the butter.
- Whisk in the cornstarch and continue to cook for one minute.
- Add the stock gradually, whisking the entire time to avoid lumps.
- Reduce heat and cook over medium until thickened, stirring constantly.
- Taste test and add seasonings according to personal taste. Salt, pepper and thyme are suggested seasonings.
THE BEST GLUTEN-FREE TURKEY GRAVY
Glutinous rice flour, a.k.a. mochiko or sweet rice flour, makes great Thanksgiving gluten-free gravy. Miso & apple cider vinegar make it more savory.
Provided by Joe Sevier
Time 10m
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Bring stock to a simmer in a small saucepan; keep warm over medium-low heat.
- Carefully tilt roasting pan to pour turkey drippings into a fine-mesh sieve set over a small bowl or measuring glass; discard solids. Let liquid settle, then skim fat from surface. Set 6 Tbsp. fat aside in another small bowl for making the roux; discard any remaining fat or save for another use.
- Place roasting pan over 2 burners on medium-high heat and pour in 1 cup stock, scraping up any browned bits with a wooden spoon. Pour into bowl with drippings.
- Reduce heat to medium and heat reserved 6 Tbsp. fat in roasting pan. Whisk in rice flour and cook, whisking constantly, until roux is toasty-smelling and darkened to the color of peanut butter, 2-3 minutes.
- Pour in wine and cook, whisking constantly, until incorporated, about 30 seconds. Gradually whisk in pan drippings, about ½ cup at a time, whisking until incorporated after each addition. Whisk in remaining stock in the same manner (you may not need all of it; you want the final gravy to be pourable but with some body) and bring to a simmer. Cook, whisking often, until gravy is thick enough to coat a spoon, about 5 minutes. Whisk in miso (if using) and 1 tsp. vinegar.
- If you prefer a smoother texture, strain gravy through a fine-mesh sieve into a medium saucepan. Taste gravy and season with salt and pepper if needed (if your turkey was brined, the gravy may not require more salt). If your gravy tastes flat, stir in up to 1 tsp. more vinegar to brighten. Keep gravy warm over medium-low heat until ready to serve. Do ahead: Gravy can be made 2 days ahead. Let cool; cover and chill. Reheat in a medium saucepan over medium heat.
GLUTEN-FREE GRAVY
I love this gluten-free gravy-it's so versatile! It can be used with an everyday meal or aside a holiday feast. And it is delicious with any protein. -Rita Casey, Blairsville, Georgia
Provided by Taste of Home
Time 25m
Yield 2-1/4 cups.
Number Of Ingredients 7
Steps:
- Heat large saucepan over medium-high heat; add butter. Cook and stir onion and mushrooms until tender, 3-5 minutes. Add flour and seasoning; cook and stir until lightly browned, 2-3 minutes. Stir together water and bouillon until dissolved; add to vegetable mixture. Cook until gravy is desired thickness, stirring occasionally, 5-7 minutes. Serve warm. If desired, use an immersion blender to thin out.
Nutrition Facts : Calories 32 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 166mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
FOOLPROOF TURKEY GRAVY
There are just two simple steps (and five easy ingredients) in this delicious turkey gravy from drippings. You'll be delighted with the smooth, flavorful results. This is a recipe you'll return to every year, so be prepared to become the designated "gravy maker" at all your holiday gatherings. You'll get rave reviews, but don't let anyone know how easy it really is to make turkey graving from drippings; it may sound complicated, but with Betty's foolproof recipe you'll be able to add another turkey feather to your apron.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
- Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 2 Tablespoons, Sodium 200 mg
More about "gluten free gravy recipes"
HOW TO MAKE THE BEST GLUTEN-FREE GRAVY!
From glutenfreebaking.com
4.9/5 (13)Total Time 13 minsCategory Main CourseCalories 65 per serving
- 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 about 1 1/2 cups stock. Cook, whisking constantly, until gravy thickens and begins to bubble. Adjust thickness with more stock if desired. Season to taste. Serve.
FIVE MINUTE GLUTEN-FREE GRAVY – GLUTEN-FREE PALATE
From glutenfreepalate.com
4.9/5 (110)Total Time 5 minsCategory Side DishesCalories 211 per serving
- When your gravy starts to boil, whisk until all the ingredients are combined and your gravy is smooth.
- Store leftovers in an airtight container in the refrigerator for up to a week or a freezer for up to three months.
EASY, GLUTEN-FREE GRAVY - MEANINGFUL EATS
From meaningfuleats.com
5/5 (4)Total Time 10 minsCategory Dinner, Main CourseCalories 80 per serving
HOW TO MAKE GLUTEN-FREE GRAVY THAT ACTUALLY TASTES …
From bonappetit.com
GLUTEN FREE GRAVY - CATHY'S GLUTEN FREE
From cathysglutenfree.com
GRAVY RECIPE - EASY, FROM SCRATCH, NO DRIPPINGS
From recipetineats.com
QUICK AND EASY GLUTEN FREE GRAVY FROM SCRATCH - FEARLESS …
From fearlessdining.com
BEST GLUTEN-FREE GRAVY RECIPE - HOW TO MAKE GLUTEN …
From delish.com
EASY HOMEMADE GLUTEN-FREE BROWN GRAVY RECIPE
From mccormick.com
Cuisine AmericanCategory Sauces, Marinades, And RubsServings 8
THE EASIEST GLUTEN FREE GRAVY RECIPE (DAIRY FREE).
From theprettybee.com
GLUTEN-FREE CHICKEN GRAVY - RACHAEL ROEHMHOLDT
From rachaelroehmholdt.com
SALISBURY STEAK WITH MUSHROOM GRAVY | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
GLUTEN-FREE GRAVY RECIPE (WITH SWEET RICE FLOUR) | KITCHN
From thekitchn.com
EASY GLUTEN-FREE SAUSAGE GRAVY RECIPE - MAMAGOURMAND
From mamagourmand.com
GLUTEN FREE MILK ROLLS RECIPE - ONLY GLUTEN FREE RECIPES
From onlyglutenfreerecipes.com
RAIAS RECIPES | HEALTHY, EASY, ALLERGY FRIENDLY EATS
From raiasrecipes.com
LOW-CARB MEAT MAGIC: 63 RECIPES THAT WILL MAKE YOU FORGET …
From msn.com
EASY GLUTEN FREE GRAVY RECIPE (NO DRIPPINGS NECESSARY!)
From mamagourmand.com
670 GLUTEN FREE IDEAS IN 2023 | RECIPES, COOKING RECIPES, FOOD
From pinterest.com
EASY GLUTEN FREE GRAVY (NO DRIPPINGS) - GOOD FOOD BADDIE
From goodfoodbaddie.com
GLUTEN-FREE GRAVY RECIPES | GOODTO
From goodto.com
You'll also love