Gluten Free Gravy
1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock
salt and pepper to taste
Melt the butter in a pan on low to medium-low heat.
When it has completely melted, sprinkle in the rice flour.
Stir and stir.
Cook in the pan for two to three minutes, stirring all the while.
When it has cooked, it will be solidified and have a tinge of brown.
Take the roux off the heat and let it rest for a moment.
Put the roux back on low to medium heat.
Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux.
Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy.
This will take awhile, perhaps ten minutes or so. Be patient.
When you have reached the consistency you desire for the gravy, add salt and pepper.
Taste the gravy, and season according to your taste.
Take it off the burner and serve it, immediately.
I would love to tell you where I first found this recipe, but I really can't remember. If I could, I would thank them and give total credit.