Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts gravy; accompanying foods are separate.
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A gluten-free flour roux thinned with cooked poultry drippings and broth.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Use strained liquid drippings from fully cooked poultry, separating off excess fat before measuring. The finished volume and thickness depend on the flour blend and reduction; record these before assigning a portion or nutrition value. This does not include cooking a raw turkey or chicken.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Make the Roux In a medium saucepan, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 2-3 minutes, whisking constantly until the mixture turns a light golden color.
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2Add Drippings and Broth Slowly whisk in the strained drippings and broth, about 1/2 cup at a time, making sure to whisk thoroughly to prevent lumps.
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3Simmer and Thicken Bring the gravy to a boil while stirring, then reduce to a simmer. Cook for about 10–15 minutes, whisking frequently and checking the thickness. Reduction and flour blend affect the result; a silky texture has not been confirmed by a logged kitchen test.
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4Season to Taste Add salt and pepper to taste, then remove from heat. If gravy is too thick, whisk in a little more broth or water until desired consistency.
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5Serve Warm Pour over turkey, chicken, mashed potatoes, or your favorite holiday sides and enjoy!
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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