Gluten Free Dairy Free Gravy

This gluten free dairy free gravy is versatile, easy to make, and delicious.

This recipe can be used to make a gluten free dairy free brown gravy, or a gluten free dairy free chicken gravy.

However, most of the time what people are really looking for is a gluten free dairy free turkey gravy for Thanksgiving.

In any case, whatever type of gravy you’re looking to make, this recipe will make it delicious!

If you like this gluten free dairy free gravy, you may also like my gluten free dairy free green bean casserole, my gluten free dairy free cornbread, and my gluten free dairy free pumpkin pie.

What type of stock to use

Generally, the type of gravy depends on the type of meat or poultry you roasted because it is made from the incredibly flavorful pan drippings.

Likewise, you’d use the same type of stock. If you’re using the gravy over beef, you use a beef stock, and a chicken gravy would call for a chicken stock.

For turkey gravy, you can use chicken stock instead of turkey stock if that is what you have on hand or is easy for you to get.

The color of the gravy will greatly depend on the color of the stock. Chicken and turkey stock are lighter than beef stock.

Some feel beef gravy has better color while chicken gravy has better flavor. If you want the best of both worlds, use half beef gravy and half chicken gravy.

Bullion Powder and Cubes

Bullion powder and bullion cubes work fine for making stock.

In addition to beef and chicken bullion, there are vegetarian bullion powders that can work here as well.

Mushroom or onion bullion powder works well with beef, whereas vegetable stock and vegetarian chicken stock are good for chicken and turkey.

I always have onion bullion powder and vegetarian chicken bullion powder on hand because they are common in Israeli kitchens. So, I’ve used them often in recipes, including gravy, instead of stock.

Stock vs water

I personally like using stock because it adds flavor. However, it is not uncommon for people to use water to make gravy.

STOCK VS. BROTH 

Broth is usually thinner and made from meat, while stock is made from simmering bones for a long time. 

Stock is usually thicker and has a richer mouth feel from the gelatin releases from the long-simmered bones.

Adding onions, carrots, celery, bay leaves, and other herbs add to the flavor of the stock.

WHAT ABOUT STORE-BOUGHT STOCKS AND BROTHS? 

Commercial brands tend to use the terms “stock” and “broth” interchangeably, and store-bought stocks and broths are usually more broth than stock.

They tend to be lightly flavored, lack the body of a homemade stock, and they result in a less flavorful dish.

HOW STOCKS AND BROTHS ARE MADE 

Broths and stocks are also made differently.

Stocks are typically made from meaty raw bones, leftover carcasses, and meat and vegetable scraps. In the case of vegetable stock, only vegetables are used.

Stocks are simmered for several hours (unless you make pressure cooker stocks) to extract as much of the flavor from the ingredients as possible. This also extracts collagen from the bones and cartilage, which adds body and silkiness to the stock.

Broths are usually much lighter and have less body than stocks. 

They’re most often made from poaching meat, vegetables, and seasonings in water for as long as it takes for the meat to cook or the broth to pick up some flavor.

HOW STOCKS AND BROTHS ARE USED 

In classic French cuisine, stocks are considered to be an ingredient that’s used to make other things. 

Also, they’re typically left unseasoned or only minimally seasoned so that they can be used in as wide a variety of ways as possible.

Stocks can be used to make soup, reduced into a sauce or a glaze, or as an ingredient in many recipes.

Broths, on the other hand, have been salted, which restricts the ways they can be used. 

For the most part, broths are consumed on their own or used as a base for soups, like chicken soup.

This definition of stocks as an ingredient and broths as a food product is the way classically trained chefs tend to think about such things in their restaurant kitchens.

Why use Starch to Thicken Gravy

Both corn starch and potato starch can be used to make a gravy.

Gravy made with starch is considered by many to have a silkier texture than gravy made with flour.

This option is perfect for anyone who is gluten-free (make sure the package is marked gluten-free).

Just like with the gravy made using flour needs a roux to avoid clumping, gravy made using starch needs a slurry.

Gravy made with starch is clearer, darker, and shinier than gravy made using flour.

Cornstarch vs cornflour

Cornstarch and cornflour are the same thing. In North America, cornstarch is the term commonly used, whereas in Europe it is referred to as cornflour.

Potato Starch and other starches

This recipe calls for cornstarch just because it is the most common. However, you can use potato starch or any other starch you have on hand.

Potato Starch vs Potato Flour

Potato flour is made from whole peeled potatoes, cooked, dried, and ground into a fine, beige-colored powder.

Potato starch, on the other hand, is “washed” out of crushed potatoes, then dried to a fine, bright-white powder.

Potato flour is great for adding moisture and flavor to breads, while potato starch is the right choice for gravy.

Cornstarch

Starch is a natural component of almost all grains and some fruits and vegetables.

One of starch’s compelling properties is its ability to absorb and retain lots of liquid.

Starches are incredibly versatile ingredients. They cause the liquid to thicken and add moisture as well as a tender and delicate texture in baked goods.

They can also be combined with water as an egg replacement for eggless and vegan recipes, working as a binder and to add moisture.

In addition, starches are sometimes used to make a coating for frying, which creates a crispy texture on fried foods like fried chicken.

It’s also not uncommon to find starch used as a stabilizer.

Cornstarch is one of the most versatile starches there are. It is a terrific ingredient for thickening sauces, puddings, soups, and pie fillings and is also used in many baked good recipes.

Cornstarch Uses

Cornstarch is an underrated and underused ingredient in home kitchens. Here are a number of ways cornstarch can be used:

Cornstarch for thickening soups, stews, and gravies

Cornstarch is often used as a thickening agent when added to soups, stews, and gravies.

This is usually done by making a slurry which is then added to whatever is in need of thickening.

Cornstarch in baked goods

Starch helps keep breads, cakes, quick breads, muffins, cupcakes, and brownies fresh by absorbing and holding liquid.

For breads, you can replace up to 1/4 cup of all-purpose flour with cornstarch out of every three cups of flour.

For cakes, quick breads, muffins, and cupcakes, you can replace 2 tablespoons out of every cup of all-purpose flour.

Cornstarch in Cookies

Cornstarch gives cookies a soft center, helps prevent them from spreading, and adds chewiness.

Add 1/2 to 1 teaspoon of cornstarch per cup of flour called for in the recipe.

Cornstarch for Chewy Brownies

For chewy brownies that taste like those from the box, add 1 tablespoon of cornstarch per 1/2 cup of flour.

How to substitute Cornstarch

Cornstarch is one of a number of starches available – though it tends to be the easiest to find.

The best alternative to cornstarch in my opinion is potato starch.

You should substitute potato starch for cornstarch in a 1:1 ratio. This means if you need 1 tablespoon of cornstarch, use 1 tablespoon of potato starch instead.

What is a Slurry

Slurries are commonly used in Asian cooking and Chinese-American cuisine. It is used to make sauces needed for recipes like Beef and Broccoli and Pepper Steak.

A slurry, like a roux, is used to thicken gravies, sauces, stews, and soups. However, unlike a roux, it is added at the end of the recipe.

It is a combination between corn starch or potato starch and water and provides a silky texture.

While it is less common, slurries can be made out of flour.

Drippings

Drippings are what you find at the bottom of a roasting pan. Usually, there is less than a cup left, so stock or water are added until you have 2 cups.

This recipe only calls for 1/4 cup of drippings because you’re almost definitely going to have that much. However, I personally like using as much drippings as possible because they have so much flavor.

Deglazing The Pan

Deglazing a pan involves adding liquid, such as stock or wine, to a pan. Then, a wooden spatula is used to loosen and dissolve bits, known as fond, that are stuck to the bottom after cooking or searing.

Fond is a great source of flavor and mixture produced by deglazing and can be used to make a sauce. This is a great way to add flavor to your gravy.

What to do if you don’t have enough fat drippings

If you collect the fat drippings from the bottom of the roasting pan and find you don’t have enough for this recipe, don’t worry.

All you have to do is add more fat until you have the right amount.

This can be animal fat like schmaltz or a neutral oil.

Can it be made ahead of time?

Yes. You can make this gravy a day or two before and simply reheat it shortly before you’re ready to serve.

How to Store

Once the gravy has cooled, place it in an airtight container. Keep for up to 5 days in the refrigerator.

How to Freeze

Once the gravy has cooled, place it in an airtight container or a resealable freezer bag.

You can freeze gravy for up to 5 months. After that, it is still safe to eat, but the quality begins to degrade.

How to Reheat

Gravy will thicken as it cools. When you reheat it, thin it out with additional stock until it is smooth and reaches your desired consistency again.