Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

psawyer

Gravy For Turkey

Rate this topic

Recommended Posts

Okay, it is a rare occasion--I'm starting a topic. :rolleyes:

Roast turkey with stuffing and gravy is a Christmas tradition in my family. We're playing host this year to my parents, my brothers, and their wives. (None of us have children.)

We have the stuffing worked out--no worries there.

We've always had trouble making a decent gluten-free turkey gravy. The consistency just does not come out right. If anyone has a recipe that they can share, or knows of a store-bought mix that is gluten-free, we would be grateful for it.

Thanks in advance.

Share this post


Link to post
Share on other sites

If all else fails, maybe you could try a reduction. I never had a turkey sauce, but from what I am imagining it sounds good. Has anyone tried that?

Do you think your family would mind a more watery sauce, if it's full of flavor?

Share this post


Link to post
Share on other sites
If all else fails, maybe you could try a reduction. I never had a turkey sauce, but from what I am imagining it sounds good. Has anyone tried that?

Do you think your family would mind a more watery sauce, if it's full of flavor?

I do a reduction with my turkey. It IS full of flavor, but slightly unpredictable.....hence my reluctance to recommend it.......

but, here's what I do.

Take the pan with the drippings in it. Remove any solids - they will burn.

Pour some gluten-free chicken broth in, and put the pan on high heat. Also, add a bit of water, and some white wine. Boil. Add some butter. Reduce. Add salt and pepper.

Then, if you want to thicken it a little, you can add some corn starch - already dissolved in water.

Pour into one of those gravy separators - what are they called? Where you can drain out the oil and keep the juice.

Um, that's the best I can do, Peter!!!!!!!!!!

some years, it's way better than others........but there's no telling why. :blink:

Good luck Peter!

Merry Christmas.

:)

Share this post


Link to post
Share on other sites

I take the juice from the turkey, add a cornstarch/water mixture, and that's it. It always turns out great. :)

Share this post


Link to post
Share on other sites

I use 2 parts cornstarch - 1 part gluten-free flour blend (not a bean one). Mix with water or broth and add in. Heat on Medium stirring frequently and then constantly once it starts to thicken until it comes up to a boil. Salt and pepper to taste. At Thanksgiving when we had 20 people and needed more gravy, we added chicken broth because there wasn't enough turkey juice/broth.

Share this post


Link to post
Share on other sites

I make a roux with the pan drippings, butter and a flour substitute.

I used to use rice flour until I got a little tip from Patti last year about using potato starch (thanks Patti, best gravy I've ever made :D )

Ratio of butter to flour substitute is 1 to 1, I usually do about 6-8 tbsp of each.

Stir or whisk the flour/potato starch in with the buter and pan drippings over low-medium heat until the butter melts and the flour incorporates making a sort of paste, then stir in chicken broth slowly and a little at a time until it reaches the desired gravy consistency (usually about 4-6 cups of stock). Season with salt and pepper to taste.

The potato starch doesn't get lumpy or gritty/grainy like I had experienced with the rice flour.

Share this post


Link to post
Share on other sites

I made gluten free gravy for Turkey Day this year and it was DELICIOUS.

I made a rioux of 2 Tbs butter and 2 tbs rice flour. I mixed it well over medium heat until it was a paste and then we added the pan drippings. It had been a Turkey breast, not a full turkey, so we also added about 1 cup water and 1 packet of Herbox Chicken boullion.

SO YUMMY. Gluten eaters ate it too and loved it. :D

Share this post


Link to post
Share on other sites

Like Kbabe I made my own using Gluten Free Girl's recipe http://glutenfreegirl.blogspot.com/ and even the gluten-eaters couldn't tell it was gluten free. These are detailed instructions but if you know how to make a roux, you don't even need to read them.

GLUTEN-FREE GRAVY

1/4 cup unsalted butter

1/4 cup gluten-free flour*

2 cups chicken stock (or juices from the roasted turkey)

salt and pepper to taste

*Shauna uses sweet rice flour. I used a combination of 2 parts Bob

Share this post


Link to post
Share on other sites
Okay, it is a rare occasion--I'm starting a topic. :rolleyes:

My first thought was, "What!? Peter GIVES advice, he doesn't ASK for it!"

To answer your question, we use pan drippings, add some chicken bouillion cubes/powder and then add a sweet rice flour & water mix (shake well before adding). We usually add pepper, but I don't add salt since bouillion seems salty to me.

Knorr Veloutine is gluten-free and a really good thickener. There's no flavour to it. You can get it at any grocery near the Bisto or other powdered gravy mixes. It comes in white for white sauces or brown for dark gravies. You do need to add quite a bit of Veloutine though, but it never gets lumpy. We've been having gluten-free gravy at all the family events for two years and no one's complained yet. Well, not to my face anyway. :ph34r: I never use cornstarch, it always gets lumpy.

Share this post


Link to post
Share on other sites

I use sweet rice flour to make gravy. Have to use olive oil if we need additional fat because of a dairy allergy. If you can have soy, you might try Road's End Organics golden gravy. It's good, but daughter can't have soy.

Share this post


Link to post
Share on other sites

I LOVE GRAVY! I never really made my own gravy before going gluten-free, but now i'm the pro :D I learned how to do it from Rachael Ray :lol: And I've tried it with cornstarch, but I really love it with featherlight flour mix! So good!

Share this post


Link to post
Share on other sites

heh... I wonder if gravy is one of those things best learned "in person". I only had lumps, once, and that was using some variety of flour or something else. But I definitely saw it made at home a lot. there should be more "easy-access" cooking training. :)

Share this post


Link to post
Share on other sites

I'm just curious why some of you say to avoid bean flour.

I made some "milk gravy" using garbanzo beans(chickpeas) and it turned out really good.

I roasted the beans and then ground them in my grain mill, so maybe that helped boost the flavor.

Just curious if that's the bean flour you're referring to?

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Top Posters +

  • Upcoming Events

    • March 24, 2019 Until March 27, 2019
      0  
      NEW ORLEANS GOURMET GLUTEN-FREE mini GETAWAY    March 24 ~ 27, 2019   We have arranged a fun and Gluten-free food filled mini in the city known for it's food and fun.  We have arranged to eat many of the famous dishes that aren't usually Gluten-free at a few of the World Renown restaurants.   Staying at the Royal Sonesta Hotel on Bourbon Street in the center of the French Quarter, you'll be able to enjoy the ambiance of the city at all hours.   Our itinerary will include a Luxury Coach tour of the city and surrounding area - Admission to The National World War II Museum, including the Tom Hanks" 4D film "Beyond All Boundaries" - an exciting Airboat ride and tour through the Bayou.      This it the 3rd time we have visited New Orleans and it has always been well attended, so join us even if you've been there before.  Check out our website for the complete itinerary and cost.    Due to contractual obligations we must have 20 participants by October 31, 2018 to make this a go.      If you have any questions just give us a call at 410-939-3218.  Bob & Ruth info@bobandruths.com (410) 939-3218
    • March 27, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • March 30, 2019 Until March 31, 2019
      0  
      Nourished Festival is a family-friendly event with 10 locations across the US. Attendees will be able to sample food, health and beauty products, meet with companies, learn about the most current food lifestyles, receive coupons and attend educational sessions with industry experts. 
      Nourished Festival, managed by The Nourished Group and presented by Enjoy Life Foods, is the largest gluten-free, allergy-friendly and specialty diet event in the US, with 10 locations including.
      ABOUT THE NOURISHED FESTIVALS
      Managed by The Nourished Group, formerly The Gluten Free Media Group, The Nourished Festivals are the largest and fastest growing special diet consumer events in the United States. Started in 2007, the events have expanded from one to ten cities throughout the country. The festivals cater to anyone looking to lead a healthier lifestyle or those who follow a specialty diet due to autoimmune conditions, food sensitivities, allergies or intolerances. Offerings including Paleo, Keto, Plant-Based, Gluten-Free, Allergen-Friendly and Nut-Free products. The events provide the opportunity for attendees to sample and purchase new products, receive coupons, meet with brand ambassadors and attend educational classes with industry experts. For more information, visit http://www.nourishedfestival.com 
       
https://www.celiac.com/blogs/blog/1202-gluten-free-and-specialty-diet-recipes/
  • Blog Entries

  • ×
    ×
    • Create New...