This allergy free gravy is made with wheat and dairy free substitutes so it is free of the top 8 allergens but not free of flavor!
What goes the best with mashed potatoes? Gravy of course!
If you have allergies to wheat, dairy, or soy, the gravy packet that comes with your turkey probably isn’t safe for you. Don’t worry, though, making your own allergy free gravy is easy and just takes a few simple ingredients.
Gravy only has a few ingredients and, luckily, allergy friendly options are easy to find.
I often use Earth Balance Buttery Spread or olive oil for the fat when making the gravy. At Thanksgiving, I try to reserve some of the fat drippings from my turkey which makes a deliciously rich gravy. If you’re not allergic to dairy, you can use butter.
I use an all purpose gluten free flour when I make this gravy. In baking, it is essential to have a blend of gluten free flours to mimic the properties of wheat flour. For gravy, this isn’t as important. If it has starch, it will work! Therefore, you could use plain rice flour, sorghum flour, etc. If you can have wheat, go ahead and use wheat flour.
I usually buy bouillon granules and mix up my broth before I start making the gravy. The granules take up less space in my pantry which is why I prefer to use it. Sometimes I will buy the boxes of ready-made broth which is a convenient option. You won’t need the whole box for this recipe, though, so be sure you’re going to be making soup or something else that will help you use up the remaining stock.
At Thanksgiving, I like to use the juices from the turkey because it just tastes so good! I do the same thing when making gravy for roast beef.
How to make it
Knowing how to make thickened sauces, like gravy, can be really helpful when you’re eating with food allergies.
The first part of the process involves making a roux that helps to thicken the gravy without leaving lumps and a floury flavor. Then a “safe” broth is whisked into the roux until it is bubbly and thickened.
Here are the step by step instructions:
- Melt 1/4 cup of some type of fat in a saucepan over medium heat (see fat options in the ingredients section above).
- Once the fat is melted, sprinkle 1/4 cup of all-purpose gluten-free flour over it and incorporate it into the fat using a whisk. Cook for about 1 minute.
- Next, pour in 2 cups of safe broth while whisking, making sure to incorporate the flour/fat mixture into the broth until it is evenly distributed. Use whatever broth you’d like. For example, if you are making turkey gravy you can use the juices from the turkey you roasted or a can of chicken broth. If you made roast beef and would like to make a gravy, just add the juices from the roast beef pan.
- Add more broth to get to the correct consistency if needed. This recipe results in a thicker gravy.
Allergy Free Gravy
- 1/4 cup “safe” margarine or cooking oil*
- 1/4 cup gluten free all purpose flour
- 2 cups gluten free broth (beef, chicken, vegetable) plus extra to get to desired consistency
- If roasting a turkey, chicken or roast, remove it from the roasting pan to a cutting board to rest before cutting. Remove as much fat from the roasting pan as possible. Reserve 1/4 cup of the fat drippings OR skip to the next step.
- De-glaze 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.If you are not cooking a turkey chicken or roast, skip this step and just measure out 4 cups of stock.
- In a medium saucepan, heat 1/4 cup reserved fat , “safe” margarine or oil (or a combination of both). Sprinkle the flour over the fat. Whisk together and cook until the mixture is smooth and yellow in color, about 1-2 minutes.
- Whisk in the broth and stir constantly until mixture bubbles and thickens. Pour into a gravy boat and serve.
Did you try this recipe?
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