Best Gluten-Free Gravy
This gluten-free gravy is ultra smooth, rich, and oh, so flavorful. Trust me when I say that it's the best turkey gravy and no one will even notice it's gluten-free.
Servings: 8 servings
- 2 cups turkey drippings or low-sodium chicken/turkey broth
- 2 tablespoons arrowroot powder or more if you'd like it thicker
- 2 tablespoons butter or ghee melted (or water for dairy-free)
- teaspoon salt and pepper to taste
Once the turkey is done roasting, remove the turkey from the pan and strain the pan drippings through a fine mesh sieve into a large measuring cup.
Let the drippings sit for a few minutes until the fat separates and rises to the top. Skim off most of the fat, so just 1-2 tablespoons remain, but keep the broth below.
Transfer the turkey broth to a pot and bring to a boil. Note - If you weren't able to get 2 cups worth through your turkey drippings, you can supplement with turkey or chicken broth.
In a separate small bowl, combine the melted butter and arrowroot powder to create a slurry.
Once the broth is boiling, turn off the heat, and gradually whisk the slurry into the broth until it begins to thicken. If you'd like the gravy thicker, you can add another tablespoon of arrowroot powder mixed with a tablespoon water.
Season with salt and pepper, then pour into a gravy boat. The gravy will continue to thicken as it cools.
- To store: Pour the gravy into an air-tight container and store in the fridge for up to 2 days.
- To Freeze: If you're looking to keep this for longer, it will keep in the freezer for 4 months. You can store them in freezer safe containers, bags, or ice cube trays.
- To reheat: Pour the gravy into a small pot then turn the heat to a low. Stir the gravy as it reheats so that it's evenly cooked.
- Need a new gravy boat? This is the gravy boat that I'm using.
Calories: 28kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 230mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg