Gluten-Free Turkey Gravy with a Rice Flour Roux
A smooth turkey gravy thickened with a superfine white rice flour roux instead of wheat flour. The recipe also shows how to make the pan drippings ahead, so the gravy can be finished before the holiday.
Yield600 ml (2 1/2 cups)
Prep10 min
Cook10 min
Total20 min
Ingredients
- 56 g (4 Tbsp) unsalted butter, chopped
- 75 ml (5 Tbsp) superfine white rice flour
- 360 ml (1 1/2 cups) roasted turkey or chicken pan drippings, drained of fat
- Fresh soup-style herbs, such as sage leaves, rosemary, thyme, and/or parsley, to taste (optional)
- 600 ml (2 1/2 cups) low-sodium gluten-free chicken stock
- Salt and pepper, to taste
To Make Meat Drippings Ahead
- 4 pieces raw dark meat poultry parts; a combination of skin-on, bone-in turkey or chicken thighs, legs, and wings works well
- 2 stalks celery, roughly chopped
- 2 large carrots, roughly chopped
- 1 large yellow onion, peeled and roughly chopped
- 2 stems fresh rosemary
- 5 ml (1 tsp) kosher salt
- 15 ml (1 Tbsp) extra-virgin olive oil
Method
- Melt the butter in a large, heavy-bottomed skillet over medium heat. Add the rice flour and whisk to combine (mixture will clump).
- Cook over medium heat, stirring frequently, until golden brown and nutty smelling, about 3 min.
- Add the pan drippings and herbs (if using) and mix to combine. If the drippings have solidified, break them up and allow them to melt, whisking frequently.
- Add 480 ml (2 cups) of the stock and mix to combine. Bring to a simmer over medium heat and cook, stirring constantly, until thickened, 2–3 min.
- Strain the gravy into a large heat-safe measuring cup to remove any solids, including herbs. Stir in salt and pepper to taste.
- If serving immediately, add as much of the remaining stock as desired to reach preferred consistency.
- If making ahead, do not add the remaining stock. Place the strained, cooled gravy in a sealed container and refrigerate up to 4 days.
- Before serving, transfer the gravy to a medium heavy-bottomed saucepan with the remaining stock and heat, stirring frequently, until liquefied and warmed through.
To Make the Meat Drippings Ahead
- Heat the oven to 175°C/350°F. In a large roasting pan, place the poultry parts, celery, carrots, onion, rosemary, salt, and oil; toss to coat the meat in the salt and oil. Cover tightly with foil and roast 1 h.
- Remove the foil and continue roasting until the meat registers 75°C/165°F in the thickest part.
- If time allows, drain the drippings into a glass container with room for expansion. Let cool about 1 h at room temperature, then freeze at least 30 min, or until the drippings begin to solidify. Pour off the fat at the top, leaving the solidified drippings below.
- Alternatively, separate the fat using a fat separator; proceed with the gravy.
Notes
- Use certified gluten-free chicken stock; if substituting bouillon, ensure it is certified gluten-free.
- Do not use a gluten-free flour blend containing xanthan gum; it will produce a gummy gravy. Sweet rice flour may be used, using less as it is gummier. Cornstarch is not recommended as it weeps on cooling.
Storage
- Make ahead: Prepare through straining without adding the remaining stock; refrigerate up to 4 days.
- Reheat: Warm in a saucepan with the reserved stock, stirring frequently, until liquefied and heated through.
Read labels and use packaged or processed ingredients that are certified gluten-free.
