How to Make Gluten-Free Gravy

by in Gluten-Free, Thanksgiving, November 20, 2012

gravy

During last weekend’s Thanksgiving Live show (a live TV event where Food Network chefs cooked an entire Thanksgiving meal on live TV, all while answering viewers’ questions about Turkey Day) many people asked via Facebook and Twitter about how to make gluten-free gravy. Gravy is traditionally thickened with flour, so if you can’t eat flour, are you stuck with watery gravy? The answer is no, and we’ve rounded up the best answers from the show and from the Food Network Kitchens.

Food Network Stars’ Ideas for Thickening Gravy Without Gluten

Aaron Sanchez: “Use masa harina instead of flour.”

Giada De Laurentiis: “You can use aarowroot.”

Alex Guarnaschelli: “Roast turkey with vegetables in the bottom of the pan, then puree them and add them to the gravy to thicken it.”

Alton Brown: “If you’re making a rice dressing or stuffing, you could puree some of the rice from that and add it to your gravy.”

The chefs in Food Network Kitchens recommend using corn starch or potato starch instead of the flour; but use half of the amount the recipe calls for. So for this gravy recipe from Food Network Magazine, mix 1/4 cup of corn or potato starch with 1/4 cup of water. Whisk the starch-water mixture in with the hot broth continuously until thickened, taking care not to boil if you’re using potato starch.

And another great, quick tip for thickening gravy from the Food Network Kitchens: whisk in a spoonful of mashed potatoes until your gravy reaches the desired consistency. This one works whether you’re gluten free or not!

More Gluten-Free Thanksgiving Recipes:

Honey-Cherry Stuffing

Pumpkin-Apple Soup

Mini Quinoa-Stuffed Mushrooms

Gluten-Free Thanksgiving Stuffing

Gluten-Free Raisin-Walnut Muffins

Gluten-Free Pie Crust

 

 

 

 

 

More posts from .

Similar Posts

Gluten-Free “Birdseed” Granola

We love a wholesome and hearty breakfast to begin our days, and this granola has four different whole grains in it, so it is exactly that! It’s a great breakfast (or snack) for summer, paired with berries and yogurt. We jokingly call this granola “birdseed” because it looks a bit like it, with the milletRead more

Comments (328)

  1. Woman of Alien…

    Excellent get the job done you may have accomplished, this page is admittedly neat with wonderful facts. Time is God’s technique for trying to keep anything from happening at once….

  2. opera lirica says:

    The Ships’s Voyages…

    I believe know-how just makes it even worse. Now there’s a channel to never ever care, now there would not become a probability for them to find….

  3. Online Article……

    [...]The information mentioned in the article are some of the best available [...]……

  4. Whispering Misty…

    So sorry you will miss the workshop!…

  5. Rose parade says:

    rose parade…

    [...]just below, are some totally unrelated sites to ours, however, they are definitely worth checking out[...]…

  6. Superb website…

    [...]always a big fan of linking to bloggers that I love but don’t get a lot of link love from[...]……

  7. Always Finding Great Stuff Online…

    [...]Found This Interesting[...]……

  8. Whispering Misty…

    So sorry you can expect to miss the workshop!…

  9. click here says:

    nice…

    I am no longer sure where you are getting your information, however great topic. I needs to spend some time finding out much more or figuring out more. Thank you for magnificent info I used to be looking for this info for my mission….

  10. Woman of Alien…

    Ideal get the job done you have got finished, this website is de facto neat with wonderful facts. Time is God’s technique for retaining almost everything from occurring directly….

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>