With Thanksgiving coming up, I would like to share a couple varieties of gluten-free gravy that I have tried.
For a list of Dr. Ratio approved brands, please check out this page. For my tried and true recipes for making your own homemade stocks, please check out this post.
Cornstarch Gravy
Notes: This is my preferred method of making gravy. It contains no dairy. My mother learned it from her mother, so this is the recipe my family would always use for Thanksgiving. This recipe will hold up to reheating after being refrigerated, so you can make a large batch for the whole family to enjoy for days.
| Ingredients | |
| 1 quart | Stock |
| 5 tablespoons, plus one teaspoon | Cornstarch |
De-glaze your roasting pan with stock. Transfer roughly one cup of stock to a mixing bowl. Add in cornstarch and whisk rapidly, until smooth. Return the cornstarch mixture into the pan and heat, stirring until thick and smooth.
Arrowroot Gravy
Notes: This is the best recipe for those who cannot have corn or dairy. However, this recipe does not lend itself to reheating (it will be thin), so make sure to only make enough for your dinner!
| Ingredients | |
| 1 quart | Stock |
| 8 tablespoons | Arrowroot |
De-glaze your roasting pan with stock. Transfer roughly one cup of stock to a mixing bowl. Add in arrowroot and whisk rapidly, until smooth. Return the arrowroot mixture into the pan and heat, stirring until thick and smooth.
Do you have questions about any of these recipes? Please email me.