|photo from Bon Appetit|
My favorite way to make good tasting gravy is:
I take 2 TBS of a gluten free flour (such as brown rice or garbanzo) and 2 TBS of a starch (such as corn, tapioca or potato) and mix them with water until it is slightly runny. I add that to my turkey, chicken or beef stock. (sometimes I like to use Pacific Broth) Then like regular gravy you just stir until it is thickened, and add salt and pepper to taste. Yum! I have never had anyone be able to tell the difference between this and "real" glutenous gravy.