Gluten Free Turkey Gravy
This gluten free turkey gravy is rich, savory, and perfect for drizzling over your Thanksgiving spread! Made with the flavorful drippings from your roasted turkey, it’s packed with authentic taste, but if you’re short on drippings, store-bought turkey broth will do the trick.
What is Gluten Free Flour for Gravy?
Starches that work well for gluten-free gravy include cornstarch, rice flour, tapioca flour, potato starch, and arrowroot powder. For this recipe, I keep it simple by using cornstarch since most people already have it in their pantry. In fact, most Asian dishes such as “Rad Na”(Thai Noodles with Gravy) use cornstarch, tapioca, or potato starch as thickener.
Dripping or Store-Bought Broth for Making Gravy
I encourage you to use drippings from roasted meat or vegetables instead of store-bought broth. Not only does this save money, but it also adds depth of flavor and nutrients. I especially love the drippings from my Maple Butter Turkey, which create the perfect balance of sweet and savory! My husband kept asking how the gravy turned out so delicious—it’s all thanks to the herbs, turkey, carrots, celery, onion, and maple butter. Just remember that drippings are usually thicker and fattier than store-bought broth, so thinning them with a little water before adding the roux is essential.
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How to Make Gluten Free Gravy
Below are steps to make gluten-free gravy using drippings. In the recipe card, I’ll include two approaches: one using drippings and another with store-bought broth.
Step 1: Gather the drippings and any ingredients left in your roasting pan, like onions, herbs, roasted garlic, and celery. My pan also included the liver that came with the turkey, which adds a nutty flavor to the gravy. If you prefer not to use liver, you can blend in 1/2 cup of nuts instead.
Step 2: Blend these ingredients in a blender, then strain the mixture through a fine-mesh sieve into a large measuring cup to remove solids.
Step 3: Simmer the strained drippings over medium heat until they reach a gentle boil. In a separate cup, mix cornstarch with water to create a slurry, then pour it into the saucepan. Whisk continuously for about 5 minutes or until the gravy begins to thicken. (The gravy will thicken further as it cools.)
Step 4: Adjust the seasoning with salt, pepper, or a small amount of chicken bouillon if desired. Enjoy this smooth, delicious gravy with roasted turkey and mashed potatoes!
Storing and Reheating Gravy
- Refrigerate: Store in an airtight container and refrigerate up to 2-3 days.
- Freeze: Pour the gravy into an ice cube tray and freeze. Then, transfer the cubes to a ziplock bag and freeze for up to 4 months.
- Reheat : Simmer the gravy over low heat, stirring occasionally until it reaches a gentle boil. For even warming, stir as it reheats, or microwave in intervals, stirring between each.
Other Thanksgiving Recipes That You Will Enjoy
- Oven Roasted Maple Butter Turkey
- Butternut Squash Stuffing
- Roasted Carrots with Yogurt Sauce and Maple Glaze
- Easy Cranberry Orange Sauce
- Pumpkin Pancakes
- Creamy Pumpkin Gnocchi Soup with Leftover Turkey
- Curry Puff with Leftover Turkey
- Turkey Cranberry Pinwheels
- Turkey Meatballs in Orange Sauce
Gluten Free Turkey Gravy
Equipment
- 1 fine mesh strainer (see the link)
Ingredients
For Gluten Free Gravy from Dripping
- 3 cups dripping from roasted turkey (or any dripping from roasted meat and vegetables.)
- roasted vegetables, a few roasted garlic cloves, and liver (if available from the roasting turkey)
- 1 cup water (to dilute the fat creating broth)
- 2 tbsp cornstarch (or tapioca, arrowroot, potato starch)
- ½ cup water (to mix with cornstarch for slurry)
- ½ tsp ground black pepper (optional)
- 1 tsp chicken bouillon (optional)
For Gluten Free Gravy from Store Bought Broth
- 3 cups turkey broth
- 2 tbsp cornstarch (or tapioca, arrowroot, potato starch)
- ½ cup water
- ½ tsp ground black pepper
- salt or bouillon (to taste)
- ½ cup grind nuts (almond flour, walnuts, or any nuts that you like and it's optional)
Instructions
For Gravy from Dripping
- Gather the drippings and any ingredients left in your roasting pan, like onions, herbs, roasted garlic, cooked liver, and celery.
- Add a cup of water and these ingredients in a blender. Blend and strain the mixture through a fine-mesh sieve into a large measuring cup to remove solids.
- Simmer the strained drippings over medium heat until they reach a gentle boil. In a separate cup, mix cornstarch with water to create a slurry, then pour it into the saucepan. Whisk as soon as the cornstarch slurry hits the pan and whisk continuously for about 5 minutes or until the gravy begins to thicken. (The gravy will thicken further as it cools.)
- Adjust the seasoning with salt, pepper, or a small amount of chicken bouillon if desired. Enjoy this smooth, delicious gravy with roasted turkey and mashed potatoes!
For Gravy from Store Bought Broth
- Simmer the broth on medium heat until it reaches a gentale boil. In a separate cup, mix cornstarch with water to create a slurry, then pour it into the saucepan.Whisk as soon as the cornstarch slurry hits the pan and whisk continuously for about 5 minutes or until the gravy begins to thicken. (The gravy will thicken further as it cools.)
- Adjust the seasoning with salt, pepper, or a small amount of chicken bouillon if desired.
- Optionally, add finely ground nuts (or almond flour) and stir into the gravy for more creamy and nutty flavor. Enjoy!
