Gluten-Free Gravy
- Liana Brittain
- Nov 6
- 1 min read
Special occasions and family get-togethers are often celebrated with roast meat – chicken, turkey, beef, venison, and pork to name a few. Gravy is one of the side dishes often served with the meat and potatoes. Ideally, The drippings from the roast can be separated into the fat and the juice. There are special vessels for doing this. Once separated, these can be used to make gravy. However, if you don’t have the drippings from the roast or the roast was very lean and didn’t produce much in the way of drippings, you can substitute various other forms of fats and liquids. In a pinch, I prefer to use butter and broth. However, you can use any type of fat or oil and commercially prepared broths and bouillon cubes in a pinch.
1
Fat Choice
Any fat can be used in place of the butter. Ideally, the fat drippings from the roast would be used regardless of whether it is chicken, turkey, beef or pork. Alternatively, oil can be used. If fat drippings or oil are used, omit direction #1
2
Flour Choice
Starches such as cornstarch, tapioca starch or potato starch can be used instead of rice flour. However, in my experience, white rice flour produces a roux that, when turned into a sauce, will hold its consistency better. The alternatives tend to become watery and lose their thick consistency when reheated.
3
Pepper
In cooking, I use freshly ground mixed peppercorns. My tongue and pallet are very sensitive, and black pepper burns my mouth. Instead, I buy or create a blend of mixed peppercorns including: black, white, green and red peppercorns in equal proportions.
4
Alternative Ingredients
Use either beef, chicken or vegetable bouillon, whichever is appropriate. You can also use the drippings from the roast after the fat has been removed. If the meat has been marinated, the marinade can be boiled for 10 minutes to kill any bacteria from the raw meat and then used to add extra flavour.
5
Substitution
Tomato paste can be used to replace the ketchup, if desired.
6
Texture
Boiling the gravy for 1-minute breaks down the rice flour. If you skip this step, your gravy will be gritty and have a very unpleasant texture.
7
Serving Container
For best results, heat the serving container before adding the gravy. Fill it with hot water and let it sit for a minute to heat it. Dry the gravy boat before adding the gravy.
8
Lumps
If, at any point, your sauce becomes lumpy, remove it from the heat and whisk it vigorously until all the lumps are gone. It may be necessary to add a bit of the reserved liquid to help smooth out the lumps. When the sauce is smooth and creamy again, place it back on the heat and continue according to the remaining instructions.
9
Salt
Because I use salted butter, I do not add extra salt when I begin making the Roux. Bouillon also contains salt so if you are using it in a recipe you don't need to add additional salt. When the recipe is finished, taste the gravy. It is at this point you may add more salt if you feel the gravy needs it.
Notes
1
In a saucepan, over medium low heat, melt the butter.
2
Add the pepper and the crumbled bouillon cube to the melted butter.
3
Stirring constantly, with a whisk, gradually add the rice flour.
4
When the flour and melted butter have been blended slowly begin adding the water, reserving ½ cup for later, raising the heat to medium high.
5
When the liquid comes to a boil, hold it at that temperature, on a hard boil, for one minute, whisking vigorously.
6
Reduce the heat to medium low continuing to whisk slowly.
7
Add the ketchup, Worcestershire and Kitchen Bouquet stirring to incorporate completely.
8
Taste the gravy and adjust the seasonings to your preference. Add the rest of the water, if necessary, to make the gravy the consistency you prefer.
9
Serve hot.
Instructions
1/4 cup butter
1/4 cup white rice flour
1/2 teaspoon finely ground pepper corns
1 gluten-free bouillon cube
2 cups water
1 tablespoon gluten-free ketchup
1 teaspoon gluten-free Worcestershire sauce
1 teaspoon gluten-free browning sauce (Kitchen Bouquet)
Gluten-Free Gravy
Gluten-Free Gravy
Liana Brittain
Gravy is a family favourite often served at Sunday Dinner and on special occasions to accompany a roast. Regardless of whether the meat is chicken, turkey, beef or pork the technique is the same - only the ingredients change. I recommend that you read the entire recipe and the notes before beginning. Make sure you have no other tasks on the go at this time. This recipe only takes a few minutes to make but it does requires your full attention from beginning to end.
Servings :
4
Calories:
Prep Time
5 min
Cooking Time
15 min
Rest Time
0 min
Total Time
20 min
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