Five Minute Gluten Free Gravy Food

HOW TO MAKE GLUTEN-FREE GRAVY

Steps:

• In a small pot, melt the butter over medium-high heat. Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes.
• In a slow and steady stream, whisk in about 1 1/2 cups stock. Cook, whisking constantly, until gravy thickens and begins to bubble. Adjust thickness with more stock if desired. Season to taste. Serve.

FIVE MINUTE GLUTEN-FREE GRAVY

Steps:

• Place all your ingredients in a small sauce pan and heat over medium heat. Whisk constantly.
• When your gravy starts to boil, whisk until all the ingredients are combined and your gravy is smooth.
• Remove from the heat and cool to desired temperature before serving.
• Store leftovers in an airtight container in the refrigerator for up to a week or a freezer for up to three months.

GLUTEN-FREE GRAVY

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Add the neck and giblets and cook until each side is deep golden brown, about 3 minutes per side. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are browned, 4 to 5 minutes. Add the broth, thyme, parsley, rosemary, sage and bay leaf, then cover and reduce the heat to medium low. Simmer gently until the broth has reduced slightly and taken on more flavor, about 2 hours (this can be done while your turkey roasts). Use a slotted spoon to remove the neck, giblets, vegetables and herbs from the broth; discard the solids and reserve the broth.
• Pour the turkey pan drippings from the roasting pan into a liquid measuring cup or degreasing cup. Set aside to let the fat separate from the darker pan juices. This should take about 5 minutes. (Or put the measuring cup in the freezer to help the fat separate more quickly.) Once the drippings have separated, ladle off 1/2 cup of the fat from the top of the drippings and transfer to a small bowl; set aside. Skim off and discard any excess fat from the remaining drippings; reserve the drippings.
• Place the roasting pan on the stove over medium-high heat. Add the wine and cook, using a wooden spoon to scrape any brown bits from the bottom of the pan, until slightly reduced, about 2 minutes. Pour the wine mixture into the hot broth.
• Return the roasting pan to medium-high heat and add the reserved fat to the pan. Scatter the rice flour evenly over the fat and cook, stirring constantly with a wooden spoon, until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; gradually and carefully ladle the hot broth mixture into the flour mixture while whisking constantly. The flour mixture will seize and become lumpy at first, but will even out as you continue to cook and whisk. Bring the gravy to a boil, then reduce the heat to a gentle simmer and add the reserved pan drippings to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 5 minutes (see Cook's Note). Add the Worcestershire and season with salt and pepper. Serve hot.