¼cupdairy free margarine, cooking oil, or other fat
¼ cupgluten free all purpose flour
2cupsgluten free turkey brothplus extra to get to desired consistency
Instructions
In a medium saucepan over medium heat, melt/warm ¼ cup dairy free margarine, cooking oil, or fat from turkey drippings (or a combination of these).
Sprinkle the flour over the fat. Whisk together and cook until the mixture is smooth and yellow in color, about 1 minute.
Add the broth in gradually, whisking it into the flour mixture being sure to incorporate any that may stick to the sides or bottom. Continue adding broth, and whisking it into the flour mixture until all the broth is mixed in.
When the gravy is thickened and bubbly, transfer to a gravy boat and serve. Alternatively, keep it on a warming burner until ready to serve.
Notes
This recipe makes 2 cups of gravy. If you are feeding a crowd, I recommend doubling it.
You may use any type of gluten free flour blend or rice flour alone.
For the fat, you can use cooking oil, dairy free margarine, or the fat skimmed off of turkey pan drippings. You can also use a combination of these as long as you have ¼ cup of fat.
For the broth, you can use ready-to-use broth from a box or can, bouillion granules, or the liquid remaining after roasting a turkey.
To make beef gravy, use beef broth; chicken gravy, use chicken broth; vegan gravy, use vegetable broth.