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Basic Wheat-Free, Gluten-Free Poultry Gravy

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Updated January 27, 2009

One essential item on the Thanksgiving table that is almost always made with wheat is American-style pan gravy. If you've got wheat allergies or celiac disease and you're going to a Thanksgiving celebration where flour-thickened pan gravy is on the menu, why not offer to bring your own? This gravy requires only store-bought chicken broth (though you can use homemade stock if you have some on hand), but is best reheated immediately before serving.

Cook Time: 15 minutes

Total Time: 15 minutes


  • 2 1/4 c chicken broth (or homemade chicken stock), divided
  • 2 Tbsp millet flour or white rice flour, plus more if necessary
  • 3-4 sprigs fresh thyme, or 1 Tbsp dried
  • several leaves fresh sage, or 1 tsp dried
  • salt and pepper


  1. In a small saucepan, bring 2 cups chicken broth or stock to a boil over medium-low heat. While broth is heating, combine remaining broth with 2 Tbsp millet or rice flour in a small bowl or mug. Stir thoroughly, adding more flour as necessary until you have a thick slurry (a really thick liquid) that's still pourable.
  2. When broth in pan starts to boil, reduce heat to low and slowly add the flour-broth mixture and the herbs. Season generously with salt and pepper. Stir constantly for a few minutes to ensure that lumps don't develop. Gravy should be bubbling gently; if it isn't, raise or lower heat as necessary. Cook to reduce to desired consistency and thickness. Taste for salt and pepper and adjust as necessary.

Serves 4 to 6.

Buying wheat-free chicken broth: Many national brands of chicken broth include wheat, or may not be gluten-free. Pacific and Imagine are two of the larger brands that do offer wheat- and gluten-free chicken broth as of this writing.

Reheating poultry gravy: While this gravy can be reheated in the microwave, reheat on the stove for best results.

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