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Gluten-free gravy recipe

Everyone can enjoy gluten-free gravy this year
Everyone can enjoy gluten-free gravy this year

No Thanksgiving dinner is complete without a river of gravy running through your mashed potatoes and stuffing. For people with gluten sensitivities or celiac disease, gravy can be a dangerous source of wheat. Thanks to the wide availability of alternative flours like millet flour or rice flour found at local  Vitamin Cottage and Whole Foods stores, everyone can enjoy gravy this year.

Be sure to check the label of chicken stock used in the gravy to make sure the stock does not contain wheat as a thickener. Pacific and Imagine brands make chicken stock without wheat.

Only use leftover turkey juices if the turkey is stuffed with a gluten-free stuffing to avoid gluten contamination.

This tasty gluten and wheat free gravy recipe comes from

Prep Time: 0:0
Cook Time: 0:15
•2 1/4 c chicken broth (or homemade chicken stock), divided
•2 Tbsp millet flour or white rice flour, plus more if necessary
•3-4 sprigs fresh thyme, or 1 Tbsp dried
•several leaves fresh sage, or 1 tsp dried
•salt and pepper

1.In a small saucepan, bring 2 cups chicken broth or stock to a boil over medium-low heat. While broth is heating, combine remaining broth with 2 Tbsp millet or rice flour in a small bowl or mug. Stir thoroughly, adding more flour as necessary until you have a thick slurry (a really thick liquid) that's still pourable.
2.When broth in pan starts to boil, reduce heat to low and slowly add the flour-broth mixture and the herbs. Season generously with salt and pepper. Stir constantly for a few minutes to ensure that lumps don't develop. Gravy should be bubbling gently; if it isn't, raise or lower heat as necessary. Cook to reduce to desired consistency and thickness. Taste for salt and pepper and adjust as necessary.

Serves 4 to 6.



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