Gluten Free Gravy: Made With and Without Pan Drippings

 Gluten Free Gravy: Made With and Without Pan Drippings

Gluten-Free Gravy can be made both with and without pan drippings, making it versatile for various types of meals. Here are two methods: one that uses pan drippings for flavor and one that doesn't, ideal for a gluten-free option without drippings.

1. Gluten-Free Gravy with Pan Drippings

This method uses the flavorful pan drippings from roasted meat (like turkey, chicken, or beef) to make a rich, savory gravy.

Ingredients:

1/4 cup pan drippings (from roasted meat, such as turkey or chicken)

1/4 cup gluten-free all-purpose flour (make sure it's a blend with xanthan gum or guar gum for best texture)

2 cups low-sodium chicken, beef, or vegetable broth (depending on the meat used)

Salt and pepper to taste

Optional: 1/2 tsp fresh thyme or rosemary (for added flavor)

Instructions:

1. Prepare the Pan Drippings:

After roasting the meat, remove it from the pan and set it aside to rest. Pour the pan drippings into a measuring cup, leaving behind any solid bits of meat or burnt bits in the pan.

2. Make the Roux:

In the same roasting pan (or a separate saucepan if preferred), add 1/4 cup of the pan drippings. If there isn't enough fat, you can supplement with a little butter or oil.

Add the gluten-free flour to the fat and whisk to combine. Cook over medium heat for about 2-3 minutes, whisking constantly, until the mixture thickens and turns a golden brown (this is the roux).

3. Add the Broth:

Slowly pour in the broth, whisking constantly to avoid lumps. Continue to whisk and bring to a simmer for 3-5 minutes until the gravy thickens to your desired consistency.

4. Season and Serve:

Taste the gravy and add salt, pepper, or herbs like thyme for extra flavor. Serve hot over your roasted meat, mashed potatoes, or other dishes.

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2. Gluten-Free Gravy Without Pan Drippings

This version uses broth and simple ingredients to create a savory gluten-free gravy without relying on meat drippings.

Ingredients:

2 tbsp butter (or oil for dairy-free option)

1/4 cup gluten-free all-purpose flour

2 cups low-sodium chicken, beef, or vegetable broth

1/2 tsp onion powder

1/4 tsp garlic powder

Salt and pepper to taste

Optional: 1/2 tsp fresh thyme or rosemary (for added flavor)

Instructions:

1. Make the Roux:

In a saucepan, melt the butter (or heat the oil) over medium heat.

Add the gluten-free flour to the pan and whisk continuously to create a smooth paste. Cook for about 2-3 minutes to allow the flour to cook, but avoid letting it brown.

2. Add the Broth:

Slowly add the broth to the flour mixture while whisking to prevent lumps. Continue to whisk until the gravy begins to thicken, about 3-5 minutes.

3. Season and Simmer:

Add the onion powder, garlic powder, salt, and pepper. Taste and adjust seasoning to your preference. If using herbs like thyme, add them at this point.

Let the gravy simmer for 5-7 minutes to allow the flavors to meld and the gravy to thicken further.

4. Serve:

Once thickened to your liking, remove the gravy from the heat and serve over mashed potatoes, roast meats, or other dishes.

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Tips:

Thickening the Gravy: If your gravy isn’t thick enough, you can create a slurry by mixing a little extra gluten-free flour with cold water and whisking it into the simmering gravy. Let it cook for another 2-3 minutes to thicken.

Gravy Consistency: Adjust the thickness by adding more broth for a thinner gravy or cooking longer for a thicker one.

Make-Ahead: Gravy can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to bring it back to the right consistency.

These gluten-free gravy recipes provide you with two ways to make

 a delicious, savory sauce to complement your favorite dishes, whether or not you have pan drippings to work with!