Mmmm Gravy. Gravy is one of my favorite parts about Thanksgiving. It goes great over everything… turkey, carrots, stuffing, meat pie, mashed potatoes… the list goes on. But the problem with gravy is that if you’re buying it from a can or spice packet it most likely contain gluten, along with a bunch of other crappy ingredients. Even organic gravy mixes have been known to contain corn syrup solids and soy. That’s why homemade gluten free gravy is the only way to go in my house!
My 2 Favorite Gluten Free Gravy Recipes
My two favorite recipes to us are below. One is your traditional gravy, the other is a cauliflower gravy. The traditional gravy uses the juices and fat from the roasting turkey so you can’t make this ahead of time, but don’t worry, it’s super quick to make and will be done before you put the turkey on the table.
1. Traditional Gravy Recipe
- Turkey basting juices (You know, that liquidy goodness at the bottom of the turkey pan)
- Corn Starch (Non-GMO)
- Pour all turkey juices into a fat separator (or measuring cup and strain the fat). I love a good healthy fat, and don’t worry you can add in as much fat as you like later, but start off your recipe with just the juices, no fat.
- Heat liquid on stove to an ALMOST boil (but don’t boil).
- In a small dish, mix cornstarch with cold water. Pour into ALMOST boiling turkey juice to thicken. Remember, it will get thicker as it cools, so don’t worry if it seems thin.
- Add desired amount of fat (optional)
2. Cauliflower Gravy Recipe
- Turkey Basting Juices (or broth)
- Salt & Pepper
- Boil cauliflower in chicken or turkey broth until fork tender.
- Using an immersion blender (or any other blender), puree cauliflower. You may need to a add more broth until you get desired consistency.
- Season with salt and pepper.
Question of the Day
What is your favorite food to put gravy on?
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