How to Make Quick Gluten-Free Gravy
My mom's apple cider gluten-free gravy is the only recipe you need to get you through the holiday season. It's made quickly without cornstarch or pan drippings for a creamy consistency (not gluey!) and has an incredible sweet and sour flavor thanks to the cider vinegar, shallots and rosemary. You can use AP gluten-free flour, white rice flour or even paleo flour as the thickener. If you're serving any vegetarians or vegans, this can also be made dairy-free with plant-based butter and vegetable stock. I usually make it a day in advance (up to 3 days) and then if adding any turkey drippings, reheat the gluten-free gravy on the stove and simmer until thickened again. If making it further in advance and freezing, simply leave the container out on the counter all day to defrost, or move it to the fridge the night before. Gently reheat on the stovetop over low heat.
Servings 2 cups
Ingredients
- 3 tablespoons olive oil, ghee or unsalted butter
- 2-3 large shallots, minced (about 1 cup)
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 medium garlic cloves, minced
- 2 tablespoons all-purpose gluten-free flour or white rice flour
- 1 1/2 cups chicken or turkey stock
- 1/2 cup apple cider
- 1 tablespoon apple cider vinegar
- Salt and pepper
- 1/2 cup pan juices from roast turkey (optional)
Instructions
- In a medium saucepan, heat the oil or butter over medium-high heat. Add the shallots and sauté until beginning to soften but not brown, about 6 minutes. Add the garlic and rosemary and cook for another 2 minutes. Sprinkle the flour over the vegetables and cook, stirring often, until lightly browned, about 2 minutes.
- Gradually add the stock, 1/2 cup at a time, whisking vigorously before adding more. Once all of the liquid is incorporated, bring the mixture to a rapid simmer over high heat. Add the cider and reduce the heat to medium-low. Simmer gently, stirring every 3 to 5 minutes, until thick enough to coat the back of a spoon, about 15 minutes. Add the vinegar and season with salt and pepper to taste. The gravy can be made up to 3 days in advance up until this point, or further in advance and frozen.
- Before serving (or when your turkey is finished roasting), add the pan drippings, if using, and bring the mixture to a simmer. Cook over medium-low heat until the sauce has thickened again, about 5 minutes.