Most prepared gravies contain gluten. Making gluten free gravy from scratch is the best way to ensure that everyone can safely enjoy it. Plus, homemade just tastes better! This versatile recipe happens to be vegetarian. If you prefer to use turkey drippings, substitute drippings for a portion of the vegetable stock.
In a large skillet, cook garlic in butter over medium-low heat, stirring until light golden. Add onion to garlic-butter mixture and cook, stirring until softened. Add mushrooms and sauté mixture over medium-high heat, stirring until onions are translucent and mushrooms are lightly browned, approximately 5 minutes. Stir in wine and cook until reduced by about half.
In a separate skillet, heat oil over medium heat. Add gluten free flour, stirring in small circles with a wooden spoon to incorporate. To avoid scorching, stir constantly until thickened and the gluten free roux is milky-tan in color.
Add stock to roux, whisking to prevent lumps.
Reduce heat to medium-low and stir periodically to prevent scorching. Cook down for 5 minutes to thicken.
Stir in mushroom-wine mixture and cook another 5 minutes over medium heat. Add more stock to thin the gluten free gravy, if necessary. Season with pepper and salt, to taste.
TIP: Pressed for time? Make this gluten free gravy a day ahead and store it covered in the refrigerator. To reheat, add water or additional vegetable stock to thin to pouring consistency.