Gluten Free Gravy Recipe for Special Occassions

When it comes to allergy-friendly cooking, gluten free gravy is often an enigma. You either use corn starch or flour to thicken a gravy. But what if you can’t have either? This gluten-free gravy recipe uses rice starch as a thickener and thanks to the tangy pineapple juice and the rich fat from the turkey, you end up with the most delicious gluten free gravy!

Making Your Gluten Free Gravy

The base of this gluten free gravy is the fat that I’ve reserved from our Thanksgiving turkey. Of course, different people like to collect the turkey fat differently. You can certainly collect the fat as the turkey is cooking; it just won’t caramelize as much. Or, you can drain the fat off the turkey after it’s done cooking. Either way works, and it really does come down to personal preference.

After I collect the fat I add the different recipe ingredients.

First I add some pineapple juice from freshly cut pineapple. This juice comes from cutting fresh pineapple chunks or fresh cut pineapple that has sat in the refrigerator for a few days and created its own juice. I add the pineapple juice to the other ingredients to make what I might call a very thin paste.

Next, I use either Hol Grain rice starch or gluten free gravy thickener. Either of those products will thicken the gravy once you turn the burner off. Just be sure you don’t condense it down too much. If you do, once you turn the burner off, it will become too thick as it cools.

For this recipe, I don’t like to use set amounts of pineapple juice or the vegetable broth because I like to tailor this gravy to my desired consistency. Though, to help you get started, I’ve put some measurements below.

Once the gluten free gravy has been served at dinner, the leftovers go into the bone broth I make from the bones, fat and other spare pieces of meat. The Herbes de Provence makes the bone broth have such an incredible flavor.

And Now, for the Gluten Free Gravy Recipe

See all our healthy Thanksgiving Recipes here!