My Mom’s Apple Cider Gluten-Free Gravy is the only recipe you need to make it through the holidays. It’s quick to make, requires no cornstarch or pan drippings, has a creamy consistency (not gelatinous!), and has an incredible sweet-sour flavor thanks to the apple cider vinegar, shallots, and rosemary.
gluten free sauce Can be a big pain point during the holidays.
I participated in a Holiday Line chat a few weeks ago and was amazed at how many people struggled with what to serve for all the gluten-free-challenged children at the family table, especially how to prepare gravy.
For as long as I can remember, my mother has made her annual apple cider gluten-free gravy using white rice flour (no cornstarch).This recipe is adapted from Chuck Williams’ Thanksgiving Recipesand with plenty of chopped shallots and minced rosemary, it adds the perfect sweet-to-savory ratio to our tasteless table centerpiece: That damn turkey.
Due to the holidays it seems to be a different situation Cooking Groundhog Day, every year my mom would make this gravy on Thanksgiving afternoon and she would at least have a meltdown because it was so sweet. We tasted it together, expecting bubbles to form, and ultimately decided a splash of apple cider vinegar would do the trick before adding the pan juices later in the day.
The end result is perfectly creamy but not lacking in texture thanks to the addition of scallions and herbs, and has a lovely balance of sweet and sour. Adding pan drippings can make gluten-free gravy taste even more zesty, but it’s not necessary just for deliciousness. Therefore, this gluten-free gravy can also be suitable for vegetarian or vegan meals without any problem.
Can you make gluten-free gravy ahead of time?
Most people don’t think of gravy as one of the best make-ahead items on the Thanksgiving menu, but ever since turkey duties were delegated to my uncles and cousins, we’ve been making it ahead of time. Before dinner we add the drippings, which surprisingly is often the secret ingredient we all feel we’ve been missing.
You can make the base 3 days or more in advance and store in the refrigerator. Simply let the gluten-free gravy sit on the counter all day to thaw, then reheat on the stovetop until creamy. If adding pan drippings, add them after the turkey is done. Just bake on the stove for another 5 to 10 minutes to thicken again.
Can you make this gluten free gravy vegetarian?
That said, if you don’t know what you’re missing, this gluten-free gravy recipe is also a great option for your vegan friends.When I retested it last weekend networking dinner, I used olive oil instead of cream and vegetable stock as the base.Finally, I added some water drops artificial chicken I served it but not before confirming that it would still be delicious without it.
What thickens this gluten-free gravy?
Typically, the only element in gravy that needs to be adapted to a gluten-free diet is flour, which is used to make the roux at the beginning of the cooking process (usually along with butter) and to thicken all the stock and pan juices.
When it comes to the main gluten-free element (flour), you have a variety of options at your disposal.Our top choice is white rice flour Or AP gluten free flour.I have tried before Bob’s Red Mill Paleo Flour The first time, it worked great. If you like your gravy very thick, you might want to add an extra tablespoon or two, but I didn’t mind the silkier texture.
Cornstarch vs. Flour
We’re definitely not cornstarch people, but if you’re going to go this route, you can add cornstarch (or tapioca starch) to your food instead of making the batter. gluten free chicken soup Create a “slurry”. As the liquid reduces, it will thicken.
One drawback I’ve found with the cornstarch method is that it’s not as quick as making the batter first and can get stringy if you cook it for too long.
I’m sure you already have a combination of family favorites ready to go, but if you still need some inspiration, here are other gluten-free recipes from my Fantasy Blog Thanksgiving with a few elements to make cooking easier:
Wishing you a safe, peaceful, loving and delicious holiday season. We could all use a ton of comfort food this year. Keep reading for my family-friendly rosemary and shallot gluten-free gravy recipe!
With health and hedonism,
phoebe
How to Make Quick Gluten-Free Gravy
portion size 2 cup
raw material
- 3 spoon Olive oil, ghee or unsalted butter
- 2-3 green onions, chopped (about 1 cup)
- 2 teaspoon chopped fresh rosemary leaves
- 2 medium garlic clove, minced
- 2 spoon all-purpose gluten-free flour or white rice flour
- 1 1/2 cup chicken or turkey stock
- 1/2 cup cider
- 1 spoon apple cider vinegar
- salt and pepper
- 1/2 cup Roast turkey pan juices (optional)
instruct
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In a medium saucepan, heat oil or cream over medium-high heat. Add the shallots and sauté until the shallots begin to soften but not brown, about 6 minutes. Add garlic and rosemary and cook 2 minutes more. Sprinkle the flour over the vegetables and cook, stirring frequently, until the vegetables are lightly browned, about 2 minutes.
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Gradually add the stock, 1/2 cup at a time, stirring vigorously before adding more. Once all the liquids are combined, bring the mixture to a rapid boil over high heat. Add cider and reduce heat to medium-low. Simmer, stirring every 3 to 5 minutes, until thick enough to coat the back of a spoon, about 15 minutes. Add vinegar and season with salt and pepper. Until then, the gravy can be made up to 3 days ahead, or further ahead and frozen.
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Just before serving (or when your turkey is done roasting), add the pan drippings, if using, and bring the mixture to a boil. Cook over medium-low heat until sauce thickens again, about 5 minutes.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
