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Hello wonderful list-friends,

And thanks so much for the avalanche of replies to my original Q, which 
was how to make a 'from scratch' gravy using GF flour as a thickener.  I 
would say about 90% of respondents use cornstarch as a foolproof 
thickener. Second was arrowroot..  A few people suggested sweet rice 
flour, and that is what I think I will use.  I am aiming to make a roux 
(fat and flour) as a base for gravy.  I found a nice resource here:

http://www.seriouseats.com/recipes/2011/01/gluten-free-tuesday-roux-rice-flour.html?obref=obinsite

http://www.seriouseats.com/recipes/2011/11/gluten-free-gravy-recipe.html

You can make most of the gravy ahead of time, then deglaze the roasting 
pan and combine the previously prepared gravy with the pan drippings to 
completely finish off a savory, flavorful, nicely textured gravy.

Thanks! and Happy T-Day!

Chris in CA

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