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Gluten-Free Turkey Gravy

Gluten-Free Turkey Gravy

Craving a hot turkey sandwich? Be sure to make extra gravy for the next day, say Donna Washburn and Heather Butt, authors of Easy Everyday Gluten-Free Cooking.


1⁄2 cup turkey pan drippings 125 mL

1⁄2 cup sorghum flour 125 mL

3 to water, vegetable water or 750 mL to

4 cups GF chicken stock 1 L

Salt and freshly ground black pepper


1. When turkey is removed from the roasting pan, skim fat from juices in pan. Place the pan on the stovetop burners over medium heat or transfer to a saucepan, making sure to scrape all the brown bits. Sprinkle sorghum flour over juices. Cook, stirring constantly, for 1 minute, or until gravy is the consistency of dry sand.

2. Pour in water. Bring to a boil, stirring and scraping up any brown bits from bottom of pan. Reduce heat and simmer, stirring frequently, for 3 to 5 minutes, or until thickened. Add more liquid if necessary. Season to taste with salt and pepper.



When making gravy and sauces, substitute an equal amount of amaranth flour for the sorghum flour. This substitution cannot be made when preparing cakes, cookies, breads or pastry.



4 cups (1 L) gravy is enough for a 15-lb (6.75 kg) turkey. Recipe can be doubled or tripled, but cooking time will need to be increased somewhat in each step.

Gravy thickens upon standing. When reheating, add extra liquid a little at a time until gravy reaches the desired consistency. Gravy can be reheated either on Medium (50%) in the microwave, or by simmering over medium-low heat on the stovetop.


Makes 4 cups (1 L)