Enjoy a delicious Gluten-Free Thanksgiving Gravy that’s rich in flavor and perfect for your holiday feast. Easy to make and truly satisfying!
Deliciously Rich and Savory Sauces for a Perfect Holiday Feast
Thanksgiving is a time for family gatherings and delicious food, but for those who are gluten intolerant, traditional recipes can pose a challenge. A popular solution is to create gluten-free versions of classic dishes. One such recipe is for a gluten-free Thanksgiving gravy that uses sweet rice flour, also known as mochiko, as a substitute for wheat flour. This unique approach allows everyone to enjoy a flavorful gravy without the gluten, making it a perfect addition to any holiday table.
The recipe begins by melting butter in a shallow saucepan and waiting for the sizzling to stop before adding the sweet rice flour. The mixture is cooked until it reaches the color of sand, which helps to develop a rich flavor. Once a thick paste is formed by whisking in chicken stock, additional stock is added along with pan drippings from roasted turkey. This crucial step ensures that the gravy captures the essence of the holiday feast. Enhancements like vinegar, fish sauce, and fresh herbs can be included according to personal taste, allowing for a custom flavor profile.
Savor the Flavor: A Guilt-Free Gravy to Elevate Your Holiday Feast!
I love Thanksgiving like you don’t understand I love Thanksgiving as far back as I can remember it’s always been my favorite holiday and maybe it’s because it brings together three of the things that I love the most in this world which are cooking and eating way too much food sitting on the couch all day and watching sports and spending a.
Bunch of time with the people I love the most and I’m lucky to have experienced more than 40 classic American thanksgivings on this planet right up until last year when I was diagnosed with Celiac on November 21st uh two days before Thanksgiving so hey I got to go out with a bang last year one more Thanksgiving and then the next day.
Was my first day eating gluten-free Black Friday am I right that means that this year 2024 is my first official gluten-free Thanksgiving and I’m not willing to skip any of the classics now you don’t need me to tell you how to make Thanksgiving dishes that are already gluten-free like turkey or mashed potatoes or cranberries and you.
Don’t need my help making gluten-free versions of dishes with ingredients that are easy to substitute like mac and cheese or stuffing or those little crispy onions on top of green bean casserole but there are a few traditionally glutenous Thanksgiving must haves that you should make from scratch and require a little gluten-free.
Knoow to pull off on this special Thanksgiving series of J versus gluten we’re going to tackle three of them dinner rolls pie crust and on today’s episode gravy as much as Thanksgiving brings us all all together uh it also sometimes drives us all apart I’m not talking about that no instead I am talking about.
The foods that we choose to viciously defend uh when it comes to what is our favorite Thanksgiving dish uh some of you are on team stuffing and that’s fine uh some of you are on team green bean casserole uh some of you are on team leftover turkey sandwich I am staunchly on team gravy just like the dude’s rug in the big Labowski I believe that gravy.
Is what ties the Thanksgiving room together uh and as the cook in my house uh I will say that gravy is the thing that I spend the most amount of time thinking about in advance of Thanksgiving uh I would go so far as to say worrying about it in advance of Thanksgiving uh and I’m worried about two things number one how am I going to.
Make it taste good uh obviously uh and number two how am I going to thicken it uh and that’s the part that we’re going to talk about today because that’s the part that needs to be gluten-free uh I have tried all the ways throughout the years to make a nice uh thick Thanksgiving gravy uh even before I needed to be gluten-free I was messing.
Around with aor root starch and corn starch um I used to use this stuff called WRA it’s like old school product comes in like a blue canister uh it’s like pre-gelatinized like wheat flour that that was pretty good for for making gravy but years ago I settled on the classic French Rue technique butter and flour uh that cook out for a couple.
Minutes first before you add uh your stock and the rest of your ingredients uh it’s a classic for a reason it makes a great gravy um but this year it’s my first gluten-free Thanksgiving so we got to kick the weed flour and we got to replace it with something uh we are going to replace it with sweet rice flour um you’ll see it sometimes in the.
Store in like a tiny white box uh branded moocho honestly you can use any other starch or flour uh in place of wheat flour in your Thanksgiving gravy um I don’t I not going to say it doesn’t matter I will say they all will thicken your gravy some of them will have different viscosities some of them will add different flavors to your gravy uh.
Some of them you can like cook for a long time and develop the flavor of the flour some of them you can’t really cook at all um we are choosing sweet rice flour because it most closely matches uh the color and the flavor and the viscosity uh of a and also maybe the glossiness of the Finish sauce um of a Thanksgiving gravy that’s made with.
Traditional wheat flour you don’t need much to do this couple tablespoons of butter couple tablespoons of sweet rice flour uh and about four cups of stock this is uh store bought stock traditionally I would make my own uh usually I use like a pressure cooker um with uh with roasted chicken bones uh chicken wings chicken feet whatever.
Chicken parts I have kind of sit in the in the freezer and I’ll actually make like a double stock instead of using water in my stock I’ll use something like this so I’m kind of like cheating and making like a little bit of a double stock so those are the three ingredients along just with some salt salt and pepper uh that are going to go into our.
Our base gravy today um but there’s one thing missing one very important thing missing um I should mention uh and it’s probably the most important ingredient um which is the stuff that drips off of your turkey when you are making your Thanksgiving turkey all that stuff the the pan juices that like crust onto the bottom of your roasting pan uh in in.
French technique it’s called fond Le fond Foundation of of the sauce um that’s the stuff that makes gravy taste like gravy uh so when it’s game time uh two Thursdays from now uh don’t forget to collect all the stuff that roasts onto the pan underneath your turkey and put it in I’ll let you know uh when we’re cooking what when when it’s time.
To add that stuff all right let’s make some gravy okay medium low heat my stove that’s more like kind of low low I know in the last uh sh I said that it was like a couple tablespoons of butter it’s more like five same with the sweet rice flour any Rue it’s equal parts of fat and flour.
You’re going to let this melt completely and let it like bubble and Sizzle through completely um the reason is uh butter is not exclusively fat there’s a lot of water that’s still in butter um and you want this butter to like totally cook out before we add the the rice flour all the water has been cooked out of our our butter and it’s time for the.
Sweet rice flour all of it in and again that’s 5 tablespoons whisk it together it’s going to be a little clumpy at first but it will settle into kind of a nice like creamy paste as you see here do not stop whisking this uh we’re only going to be at this for about 2 to 4 minutes uh so don’t go walking away or get distracted.
Cuz this stuff will burn pretty fast um unlike a traditional rou you can cook for an hour hours I don’t you know for kind of forever um rice flour R this will this will taste burnt uh faster than it looks burnt um so even if you take it to um the traditional let’s call it the peanut butter stage peanut butter Rue um.
Where you know as the name implies kind of looks like the color of peanut butter um you think that you’re kind of developing like this nice deep flavor but it’s actually burning the rice flour um so we’re only going to be at this like I said for about 2 three maybe four minutes um until it just changes color a bit uh and then we are going to add our.
Stock I don’t want to push this too far I am the kind of person that like pushes this step too far all the all the time uh so this time I am telling myself and I’m telling you YouTube that I’m not going to push it too far what’s happening during this process is that all of the rice starch granules are getting individually coated and.
Suspended uh in the butter fat um but they’re still dry because there’s no like actual moisture in this it’s just fat and then when we go to add all of our liquid each of those individual starch granules is going to absorb as much liquid as it can again that’s known as gelatinization we talked about that in our sandwich bread.
Video we have taken our sweet rice flour R to about the color of like I don’t know beach sand or so um I do not think I want to take it any further than that cuz I don’t want to risk burning our rice flour um so we are going to add the first of our stock now we’re going to only add about a cup right now that’s about a cup whisk whisk whisk.
It’s going to become pretty thick here there you go already okay now we’re going to add the rest of our stock then you’re going to let this bubble away for about 5 minutes oh hey reminder we talked about uh your pan drippings from the turkey now is about the time that you want to add that 5.
Minutes later we are above bubbling away nicely um and this is basically our finished gravy base turn it off so it stops bubbling at me you can see how much it’s tightened up still got some nice movement to it it’s nice and glossy let’s give it a taste need some salt need some pepper um and it needs those pan drippings because.
Otherwise doesn’t taste like much I was using some store bone broth so hopefully I didn’t think this would need ton of Jing up I like a lot of pepper in my gravy whis that up give another taste even without anything in it that’s not too bad there’s our gravy here we are finished uh.
Thanksgiving gravy or gravy base because obviously you need to add your uh your turkey pan drippings to this now look no gravy in my house is going to get away with just some salt and pepper uh and that’s it I am going to obsess over this for like hours before dinner uh and I may Spike this with like all kinds of stuff let you know let’s go what do we.
What would we put in this definitely some maybe some MSG fish sauce like for sure fish sauce would have gone in already if I wasn’t just making like a YouTube video oyster sauce is another possibility although make sure it is gluten-free cuz most oyster sauce is not glutenfree maybe even like a little vinegar like a.
Little a little Sherry vinegar for a little acid uh what do we got in the fridge mustard nice addition I mean I don’t think I’ve ever tried it but maybe if the butter in the gravy is not not enough for you give a little splash of heavy cream at the end some miso would be nice this is just the beginning of the stuff that I would use uh to mess.
Around with my gravy I wouldn’t necessarily use all of these things in conjunction but hey go nuts I’m not going to tell you what to do that’s it good luck with your gravy uh and Happy Thanksgiving see yall wish I had something to put this gravy on
