Gluten-Free Gravy
By: Leah Rodrigues
Published: November 21, 2012

Gluten-free gravy is just as delicious as it's wheat based cousin.  This recipe let's your gluten intolerant guests partake in this essential Thanksgiving sauce.  The trick is to use rice flour as opposed to wheat flour.  You can purchase rice flour at health foods stores or any outlet that sells gluten-free products.
Gluten-Free Gravy
Ingredients:



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
 
Directions:
 








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. 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.


   
Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquefied into gravy. This will take awhile, perhaps ten minutes or so. 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.

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. 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.


     
Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquefied into gravy. This will take awhile, perhaps ten minutes or so. 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.