This gravy uses gluten free flour, broth, and some type of fat making it free from dairy, eggs, wheat/gluten, soy, peanuts, tree nuts, fish, and shellfish.
Course: Main Course, Side Dish
Author: Kristi Winkels
¼cup"safe" margarine or cooking oil*
¼ cupgluten free all purpose flour
2cupsgluten 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 ¼ 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 ½ 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 ¼ 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.
Nutrition Facts: Serving size: ¼ cup gravy, calories: 44, total fat: 4 grams, saturated fat: 0 g, cholesterol: 0 g, sodium: 200 mg, total carbs: 2, fiber: 0 g, sugar: 0 g, protein: 1 g
Allergy Free Gravy https://www.eatingwithfoodallergies.com/allergyfreegravy/ Get more allergy friendly recipes at EatingWithFoodAllergies.com