Gluten-Free Gravy My Grandma Would Eat!

Hi Bakers, Thanksgiving is coming! One of the things gluten-free people miss eating on Thanksgiving is gravy. This is how I make mine the most flavorful, using potato starch instead of wheat flour. As long as you know how to make the gravy, you can tailor it to your amounts of broth, which is what I do since I never know how much I'm making! I hope this helps you get the best-tasting gluten-free gravy you've ever had! 

~Carolyn

MY BEST GLUTEN-FREE GRAVY TIPS:

-Make your own stock to use in the gravy. I boil the turkey neck (while the turkey is roasting) slowly in boxed broth on the stove.

-Use a metal roasting pan to cook your turkey, and use the pan directly on the stove (if your stove can accommodate metal pans) to make gravy. Of course, remove the turkey first!

-Spoon out and discard most of the oil in the pan, but leave a little for a well-flavored and rich gravy.

-The best flavor is in the bits!! Loosen roasted turkey pan drippings with a wooden spoon for a rich full full-flavored gravy. Add stock to the pan drippings and bring to a low boil, and thicken in the pan

-My favorite thickener for gravy is potato starch. I like the savory slightly potato flavor and the way it thickens without being gluey.

-Make a slurry (by mixing equal parts potato starch and water) before adding to the pan drippings so you don’t get dry starch lumps.

-whisk potato starch slurry slowly into slightly bubbling turkey stock and pan drippings

Cook the gravy while whisking just until thickened. Add more slurry if it’s too thin but remember it will get thicker as it cools.

-Add salt at the very end and season the gravy to your taste.

-Warm your gravy boat so the gravy stays warm longer.