Allergy Free GravyIf you have allergies to wheat, dairy or soy, you will probably have to make your own allergy free gravy to go with your mashed potatoes since pre-made gravies and the gravy packet that come with turkeys will probably contain one or more of those allergens. Luckily, making a good gravy with "allergy free" substitutes is relatively easy and you and your guests won't be able to tell the difference.  Below is a step-by-step process to making a smooth, delicious gravy. Part of the process involves making a roux which helps to thicken the gravy without leaving lumps and a floury flavor. If you are making gravy using pan drippings from meat or poultry, try to get enough fat from the drippings to use to make the roux. If you don't have fat from pan drippings, you can use any other kind of fat including oil, margarine or, if you are able, butter. Directions: 1) Transfer turkey from the roasting pan to a cutting board to rest before carving. Remove as much fat from the roasting pan as possible. Reserve 1/4 cup of the fat to use later. 2) Deglaze the pan by placing the roasting pan over two burners on medium heat. Add 1/2 cup water, stock or white wine to the pan and cook stirring constantly and scraping the bits on the bottom of the pan. Pour the liquid into a measuring cup. Add enough chicken or turkey broth to the mixture to equal 4 cups. 3) In a medium saucepan, heat 1/4 cup reserved fat or canola oil (or a combination of both). Add 1/4 cup wheat free all-purpose flour. Whisk together and cook until the mixture is smooth and yellow in color, about 1-2 minutes. Whisk in the 4 cups of chicken or turkey broth and stir constantly until mixture bubbles and thickens. Pour into a gravy boat and serve. Makes 4 cups of gravy. Go to the Recipe Index Go to the Eating With Food Allergies Home Page 
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