Gluten-Free Gravy Recipe

2 1/2 tablespoons unsalted butter

2 1/2 tablespoons white or sweet rice flour

1 1/2 cups skimmed, strained pan juices (plus chicken or stock if necessary)

salt and pepper In a small pot, melt the butter over medium-high heat.

Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about three minutes.

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

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.