We have one gravy rule in our house: make it great! Is it super rich? Can we make it ahead of time? Can we eat it as a stand alone addition with a spoon? Is it the star of the table? Yes to all? Then, the gluten free gravy recipe is good to go!
What makes our gravy amazing?
First of all, this recipe makes an amazing base for veggie and meat lovers alike. It can be adapted to be vegan using non-dairy butter, non-dairy milk, and vegetable stock. Bonus!!
Second, our gravy is lump and bump free. No more unwanted buoys in the gravy. Fabulous!
Fresh, organic herbs bring out the best of any meal you pair gravy with. We load up our gravy with a delightful assortment. If roasting chicken or turkey, use a medley of rosemary, thyme, parsley and sage. There is a great website that discusses how to pair herbs with savory main courses. Click here to go Spices Inc for a super lesson in spice pairings (we are not affiliated with this company.)
Most importantly, our gravy tastes decadent. Yes, Flour Farm gravy is truly savory and delicious. Of course, it has to be good when adapted from the goddess of cooking – Ina Garten. Find her recipe for Gravy with Onions and Sage at her Barefoot Contessa website. Click here for the link to her original recipe.
Let us (and others!) know how this recipe worked. Please leave a comment in the section provided below the recipe. We love hearing from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
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Price: $46.50Was: $49.14
Recipe Inspiration: Ina Garten
Photos by DuPree Productions (exception – herb photo courtesy of Everyday Healthy, Everyday Delicious)
Equipment: Digital Scale (preferred), 2 Large Sauce Pans, Whisk, Wooden Spoon, Measuring Spoons & Cups, Mixing Bowls, Fine Mesh Sieve
Substitutions: For information on how to substitute an ingredient, click here.
Before You Dive In – Prep:
- Slice the onion
- Peel and halve the garlic
- Prepare no sodium homemade stock, or purchase a high quality stock (veg, poultry or meat)
Choose Gluten Free, Non-GMO & Organic Ingredients.
Make Ahead Gravy Base
- 85g (3 oz) Salted Butter (6 T or ¾ stick)
- 225g (8 oz) Large Onion – halved and sliced ¼ inch thick (cups is tough to add here)
- 4 Large Garlic Cloves – peeled and halved
- 946 ml (32 oz) Low Sodium or Sodium Free Chicken stock, preferably homemade (4 C)
- Several Sprigs of Your Favorite Fresh Herbs (ex: an herb medley of Rosemary, Oregano, Thyme, Parsley)
- 48g (1.7 oz) Flour Farm Organic Gluten Free Flour Blend (6 T or 1/2 C – 1T)
- 30 ml (1 oz) Cognac or Brandy (2 T)
- 10 Large Fresh Sage Leaves
- 2 Fresh Bay Leaves
- Extra Fine Pink Himalayan Salt or Borsari Seasoning Salt
- Freshly Ground Black Pepper
- 237 ml (8 oz) Dry White -poultry or veggie or Red Wine – meat (1 C)
- Note: to use a non-alcohol alternative, add 15 ml (.5 oz or 1 T) of vinegar, (preferably cider,) to a cup of stock or water; in addition, you can substitute 4 oz of wine and 4 oz of stock to cut down on the amount of alcohol
- Heavy Cream – this is optional, but we add 59 ml (2 oz – or 1/4 C) of fresh heavy cream to our recipe to add the WOW factor. Feel free to add any non-dairy milk option to your creation or leave it out.
Please prep note above before you begin, thank you!
Step 1: Melt the butter in a large saucepan or deep skillet over medium heat. We use a wok!
Step 2: Add the sliced onion and garlic and sauté on medium heat for 20 to 30 minutes, until the onion becomes browned and starts to caramelize. Be patient! Don’t be afraid to let the onions brown deeply without burning. This may take up to 40 minutes depending on the heat and your pan.
Step 3: In a separate medium sauce pan, add the stock and herb medley. Simmer on medium-low until ready to add to the caramelized onion mixture.
Step 4: Sprinkle flour onto the caramelized onions and garlic and cook, stirring constantly, for about 2 minutes.
Step 5: Stir in the chicken stock, Cognac, sage leaves, bay leaves, salt (or Borsari) and pepper to taste. Don’t go crazy here. Season lightly and then wait until after the finish as salt and pepper from your main course (vegetable, poultry or meat) contributes to the taste.
Step 6: Increase the heat to medium high/high and bring to a boil. Lower the heat, and simmer for 20 minutes, stirring occasionally.
Step 7: Remove from heat and set pot on a cooling rack. Allow to cool at room temperature for 1 hour and strain in a fine mesh sieve. Press the solids lightly and then compost, (or trash,) them. Refrigerate this super rich gravy base until you are ready to finish it.
If you have drippings from meat or you roasted vegetables and there are charred goods in the pan, follow the steps below.
If not – just add the base and an additional cup of stock + 1 T of vinegar (optional) to a medium sized sauce pan and simmer for 10-15 minutes. Frequently taste for doneness and season – do you need more salt or pepper? If it tastes amazing – it’s done! Transfer to a gravy dish and serve hot.
Step 1: Place the roasting pan on the burner over medium heat and add the wine or (stock or water) if using. Bring the addition to to a boil, lower the heat, and simmer for 2 minutes. Stir and scrape up all the charred bits clinging to the bottom of the pan.
Step 2: Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. You will not have any bumps or lumps! Remove from heat and mix in the cream or dairy alternative.
Step 3: Season with salt, pepper or Borsari to taste.
Step 4: Transfer to a gravy dish and serve hot.
Make ahead: Make the gravy base up to three days ahead of your scheduled event or make it and freeze it for up to a month. Thaw in the refrigerator overnight.
The nutrition information provided below is for the recipe as written using organic salted butter, unsalted chicken stock, dry white cooking wine, a half teaspoon of salt (3g), and heavy cream (average 1/2 C/118 ml of gravy per person, about 14 servings). The amount of fat from drippings varies from the type of main dish and the weight. Drippings are not calculated into the details below.
- Serving Size: 1/2 C
- Calories: 110
- Sugar: 2g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Gluten Free Gravy Vegan turkey chicken beef lamb make ahead base