Drain the pan drippings into a fat separator or bowl. Remove any fat from the top of the drippings and strain them into a measuring cup. Add enough water to equal 5 cups total liquid then set aside.
Place a medium saucepan over medium-high heat. Add butter, allowing it to melt completely before adding the flour. Whisk to combine and allow the mixture to cook approximately 30 seconds. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
Slowly add the broth to the pan, whisking constantly to avoid lumps. Continue whisking until the flour is completely dissolved into the broth then bring it to a boil.
Reduce heat to medium-low and allow the mixture to simmer 15 minutes, stirring frequently to avoid scorching. Once the gravy reaches the desired consistency, remove from heat and season with salt and pepper to taste, if necessary. Serve while hot and enjoy!
Control the color of your gravy. The longer you brown your flour, the darker it gets!