Yes, you can make a delicious, flavorful gravy without any flour or added oil. Don’t believe me? Give this gluten-free turkey gravy a try this Thanksgiving. It’s the perfect flavor boost for your roasted turkey, creamy mashed potatoes, and sausage stuffing. Check out my step-by-step pictures below!
Thanksgiving is right around the corner, which means it’s time to start planning that big turkey dinner. A beautifully roasted turkey is always the centerpiece, but a rich and flavorful gravy is what brings it all together There’s just one problem – regular gravy made with a roux contains flour, which doesn’t work for gluten-free diets. Luckily, there are easy ways to thicken your gravy without flour so everyone can enjoy it
Why Go Flour-Free?
Avoiding flour in your gravy opens it up to more people. Those with gluten intolerance or celiac disease can’t have even small amounts of gluten, found in wheat flours. Going flour-free allows them to partake in the gravy goodness too. Even folks without dietary restrictions often prefer the more natural lighter taste of flourless gravy.
Making gravy without flour requires some creativity, but don’t worry – it’s easier than you think with these proven thickening methods. Keep reading to learn simple techniques for luxuriously thick and rich gravy without a speck of flour.
Use Cornstarch as a Thickener
Cornstarch is a go-to replacement for flour to thicken sauces and gravies. It dissolves directly into hot liquids, so avoids the starchy taste that flour can impart. Cornstarch also thickens at lower temperatures than flour. Just mix 1-2 tablespoons cornstarch with an equal amount of cool water or broth until smooth. Pour this slurry into simmering gravy, stirring constantly. It will thicken up nicely within a minute or two.
Be careful not to boil the gravy after adding cornstarch, or it can turn thin again. Cornstarch particles swell with liquid to thicken it, but high heat causes them to break down. Just gently simmer the gravy after adding cornstarch to avoid this.
Puree Roasted Vegetables
Another way to thicken gravy without flour is to roast vegetables like carrots, onions or shallots, celery, whole garlic and red bell peppers with the meat. Strain the juices and puree the vegetables and add it to the de-fatted meat juices, wine and some stock. Reduce the liquid to a thick gravy then strain and serve.
The natural starch from the pureed veggies gives body to the gravy. Roasting caramelizes the vegetables, adding deep flavor. You can also toss a little cornstarch into the vegetable puree for extra thickening power. This method infuses delicious vegetable flavor into your gravy for a more complex taste.
Simmer with Milk or Cream
Adding dairy is an easy way to thicken gravy sans flour. Simmer pan drippings with milk, half and half or heavy cream to reduce the liquid and thicken it up. The proteins in milk or cream help give gravy more body.
Start with about 1 cup of dairy to 2-3 cups of pan drippings. Simmer for 5-10 minutes, stirring often, until reduced by half or more. Don’t boil or the dairy can curdle – gently bubbling is ideal. The gravy will naturally thicken as water evaporates off. Stir in extra dairy at the end for a richer, creamier gravy if desired.
Whisk in Some Xanthan Gum
For those avoiding corn as well as gluten, xanthan gum is here to save Thanksgiving! This naturally fermented powder from cabbage acts as a binding agent. Just 1/4 to 1/2 teaspoon of xanthan gum whisked into gravy thickens it up perfectly.
Sprinkle the xanthan gum directly into simmering drippings while whisking vigorously to prevent clumping. Let it bubble gently for 5 minutes to allow the gravy to thicken. Add extra liquid if it gets too thick. Xanthan gum has no flavor, leaving just rich, meaty gravy behind.
Cook Down the Drippings
For the easiest flourless gravy, simply simmer pan drippings over medium heat until reduced by half or more. Lower heat and longer cooking gives drippings time to thicken up on their own, without added thickeners.
Start with at least 2 cups of drippings. Simmer for 15-20 minutes, skimming fat as needed. The natural gelatin released from meat as it cooks helps thicken the liquid. Keep warm stock or broth on hand to thin the gravy if it reduces too far. This pure, old-fashioned approach highlights the flavor of the drippings.
Gravy Tips and Tricks
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Chill drippings after roasting to allow fat to solidify for easier removal before making gravy.
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Whisking helps develop thickness by agitating and orienting molecules. Frequently whisk reduced drippings or flourless gravy as it simmers.
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For thinner gravy, add extra broth, wine or milk. For thicker, simmer longer to reduce or add a little more thickener like cornstarch or xanthan gum.
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Salt and pepper gravy well once thickened. Drippings alone can be bland before reduction.
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Keep gravy warm in a double boiler or thermos if not serving right away. Add extra liquid and reheat gently as needed.
Make Your Best Gravy Yet
With these simple techniques, you can skip flour and still make a gravy everyone will rave about. Cornstarch, pureed veggies, milk and reduction work wonders to naturally thicken and add flavor. Now your Thanksgiving turkey can be cloaked in rich, savory gravy that’s gluten-free for all to enjoy. Get creative with ingredients and seasonings for your own signature flourless gravy this holiday season.
How To Make the Best Gluten-Free Turkey Gravy
To make the turkey gravy, just follow these three simple steps:
- Skim the fat off of the turkey drippings.
- Blend the roasted vegetables from the turkey. Pulse for 1 minute, or until the vegetables are smooth and all of the vegetables have been pureed.
- Add the turkey drippings, pureed veggies, thyme, and parsley to a medium saucepan, and whisk to combine. Bring to a simmer, and cook until warmed through and thickened, approx. 2-3 minutes. Season with salt and pepper to taste.
That’s it! This roasted turkey gravy is all flavor and no waste.
- Make this gravy early in the day while you’re preparing the rest of your menu. The longer it simmers, the better it will taste.
- Add chicken stock if it gets too thick and you want to thin it out.
- Add a teaspoon of cornstarch at a time if you need to thicken up your gravy.
gluten free turkey gravy
I know that sounds crazy, but it’s true. You can make a decadent, delicious, rich gravy without any added oils or flour.
Most gravies start with a roux, which is the result of slowly sautéing flour in butter until it turns a deep golden brown color and smells nutty. This adds a deep level of flavor to dishes like gumbo, macaroni and cheese, and, of course, gravy. And there’s nothing wrong with a roux! It’s a beautiful thing. But, let’s be real. hosting Thanksgiving is a LOT of work, and if you can make a 5-star gravy in half the time and with half the work, why wouldn’t you?
The secret to this recipe? Save all of your roasted turkey drippings and veggies. You’ll end up blending all of these together along with some fresh herbs to make the most scrumptious puree-like gravy that will pair perfectly with the roasted turkey meat, creamy mashed potatoes, sausage stuffing, and rolls on your Thanksgiving table.
This gravy is surprisingly healthy! It is loaded with tons of veggies and bone broth and is gluten free!
Arguably the best part of roasting your own Thanksgiving turkey is all of the drippings that pool in the bottom of the pan while it cooks that you can use to make homemade gravy. Mmm, talk about flavor!
These drippings are essential for making the most delicious, richest, savory homemade turkey gravy. And let’s be real, you can’t have a Thanksgiving meal without gravy. And the best part? This recipe is gluten-free, so you can have your gravy and eat it too this Thanksgiving with no shame!
All you need are the following ingredients:
- Roasted turkey drippings: Reserve 2 cups of the juices from your cooked bird with the fat skimmed off. If you have extra liquid, skim the fat and pop it in your freezer. Don’t toss it! That’s liquid gold. You can also supplement the two cups of dripping with chicken stock, if needed.
- Roasted vegetables: Save all of the leftover cooked vegetables — carrots, celery and onion— from the pan that you roasted along with your turkey. These will be the thickening agent for your gravy. (If you are adding the vegetables separately, sauté 1 whole onion, 2 ribs celery and 2 medium carrots until tender, 4-5 minutes then make the recipe as directed.)
- Salt and freshly ground pepper to taste
- Fresh herbs: Thyme and chopped parsley work beautifully in this gravy, but rosemary and sage would be good, too. Really anything that would compliment the herb butter used to roast your turkey would work here.
OH GOOD GRAVY! No Carbs, No Flour, No Guilt Turkey Gravy Recipe
FAQ
How do you thicken turkey gravy without flour?
What can I use instead of flour to make gravy?
What is the best thickener for turkey gravy?
How to make roux without flour?
How do you make low-carb turkey gravy without flour?
Rich turkey stock and pureed roasted vegetables create a creamy low-carb turkey gravy without flour. Preheat the oven to 425°F. Put the turkey wings, cauliflower, onion and garlic cut side down on a large rimmed baking sheet. Drizzle the olive oil over everything, season with 1/2 teaspoon of salt and black pepper to taste, and toss to combine.
Can you make turkey gravy with flour?
If you want a more traditional gravy made with flour, here’s my classic turkey gravy recipe. Low Carb: The omission of flour and the addition of cauliflower keeps the total carbs low. Gluten-free: This easy flourless gravy recipe is naturally gluten-free, making it an excellent choice for anyone with family members who don’t eat gluten.
How do you make gluten-free turkey gravy?
This gluten-free turkey gravy is so good everyone will love it! Combine the turkey stock and cornstarch and blend it in a shaker bottle or blender. Pour it into a saucepan and cook it on medium-high heat until it bubbles. Using a whisk, stir it often to prevent clumping. Add salt and pepper to taste.
How do you make turkey gravy taste good?
Using a whisk, stir it often to prevent clumping. Add salt and pepper to taste. Make sure you taste the gravy before you add salt. Turkey stock often has quite a bit of sodium, so you might not need more. If you like texture in your gravy, add cooked and chopped turkey giblets or bits of turkey.