Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　Glutinous rice flour, also known as mochiko or sweet rice flour, makes an excellent gluten-free gravy for Thanksgiving or any holiday feast. Like wheat flour, mochiko can be toasted in fat to create a roux, which lends the finished gravy robust flavor that other starches, like cornstarch, just can’t match. This gravy also has a silky texture and great body like any gravy should. Here miso and apple cider vinegar extend the flavor, making it both brighter and more savory. Start by adding half the total vinegar since the wine may lend plenty of acidity. Taste, adjust, and taste again!

　　If you want to make this gravy without turkey drippings, use 6 Tbsp. butter in place of the turkey fat and increase the stock 1–1½ cups.

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What you’ll need

　　Chevron

　　Chevron

　　Sweet Rice Flour

　　$13 At Amazon

　　Fine Mesh Strainer

　　$16 At Amazon

　　Small Saucepan

　　$235 $120 At Amazon

　　Balloon Whisk

　　$11 At Amazon

　　

Ingredients

8–10 servings

　　5 cups turkey stock or low-sodium, gluten-free chicken broth

　　Roasting pan with drippings from turkey

　　½ cup glutinous rice flour

　　½ cup dry white wine or apple cider

　　1 Tbsp. white miso (optional)

　　1–2 tsp. apple cider vinegar

　　Kosher salt, freshly ground pepper

　　

Step 1

Bring stock to a simmer in a small saucepan; keep warm over medium-low heat.

　　

Step 2

Carefully tilt roasting pan to pour turkey drippings into a fine-mesh sieve set over a small bowl or measuring glass; discard solids. Let liquid settle, then skim fat from surface. Set 6 Tbsp. fat aside in another small bowl for making the roux; discard any remaining fat or save for another use.

　　

Step 3

Place roasting pan over 2 burners on medium-high heat and pour in 1 cup stock, scraping up any browned bits with a wooden spoon. Pour into bowl with drippings.

　　

Step 4

Reduce heat to medium and heat reserved 6 Tbsp. fat in roasting pan. Whisk in rice flour and cook, whisking constantly, until roux is toasty-smelling and darkened to the color of peanut butter, 2–3 minutes.

　　

Step 5

Pour in wine and cook, whisking constantly, until incorporated, about 30 seconds. Gradually whisk in pan drippings, about ½ cup at a time, whisking until incorporated after each addition. Whisk in remaining stock in the same manner (you may not need all of it; you want the final gravy to be pourable but with some body) and bring to a simmer. Cook, whisking often, until gravy is thick enough to coat a spoon, about 5 minutes. Whisk in miso (if using) and 1 tsp. vinegar.

　　

Step 6

If you prefer a smoother texture, strain gravy through a fine-mesh sieve into a medium saucepan. Taste gravy and season with salt and pepper if needed (if your turkey was brined, the gravy may not require more salt). If your gravy tastes flat, stir in up to 1 tsp. more vinegar to brighten. Keep gravy warm over medium-low heat until ready to serve.

　　Do ahead: Gravy can be made 2 days ahead. Let cool; cover and chill. Reheat in a medium saucepan over medium heat.