As you might know, you can make gluten-free gravy using cornstarch. Several of my readers, however, have asked for a cornstarch-free gravy recipe. This recipe is for them and for all of you that love the traditional flavor of wheat-flour thickened gravy.

Gluten-Free Gravy

(This recipe can be doubled or tripled if you have a large gathering.)

1 1/2 tablespoons sweet rice flour

1 1/2 tablespoons butter (If you are dairy-free, use olive oil.)

1 1/2 cups warm gluten-free chicken stock or strained pan juices*. (Be sure to strain and skim the fat from your pan juices or the gravy will be lumpy and fatty. And, really, "lumpy" and "fatty" are two words that you always want to avoid, right?)

*Sometimes I have enough pan juices to make a gravy but most of the time I need to augment what is left in the bottom of the pan with gluten-free chicken stock. So, it is a good idea to have a can or box of chicken stock on hand for Thanksgiving. This is especially important if your pan juices burn because you don't want to use burnt pan juices in gravy.

1. In a small saucepan, melt the butter. Add the sweet rice flour and stir. Mixture will be thick for a moment. Continue to stir until mixture thins and turns light beige.

2. In a slow and steady stream, whisk in the chicken stock or pan juices. Continue to whisk until gravy has thickened. If the gravy is too thick, add more stock.

3. Serve and enjoy.

Makes 1 1/3 cups of gravy.