Question 1

Can I make this gluten-free?

Accepted Answer

Yes. To make a gluten-free version, you can replace the all-purpose flour with a 1:1 gluten-free flour and use it in the roux to thicken the gravy. Alternatively, you can add a cornstarch slurry to warm broth or drippings instead of making a roux in the first place. You’ll need less cornstarch than you would flour, so for 2 cups of liquid, start with a slurry made with 2 tbsp cornstarch and 2 tbsp cold water. You can always add another slurry later if your gravy isn’t thick enough, or more warm broth if it's too thick.

Question 2

Can I use this recipe to make a vegan gravy?

Accepted Answer

Definitely! Just use a plant-based butter for the fat and vegetable broth instead of poultry or meat-based broth or drippings.

Question 3

My gravy is clumpy. How do I fix that?

Accepted Answer

For a clumpy gravy, you can pour it through a fine mesh strainer at the end. This will remove any clumps of flour or other solids from the gravy. Note that if you add sautéed onions or mushrooms to your gravy, straining it will remove those too.

Question 4

Can I freeze this gravy?

Accepted Answer

Yes! Gravy typically freezes well. Place it in an airtight, freezer-safe container and freeze it for up to 3 months. When you want to use it, thaw in the fridge overnight, then place it in a pot over medium heat and cook until it’s warmed through.

Author: Rachel & Emily Conklin

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