<<Disclaimer: Verify this information before applying it to your situation.>>

There have been several questions about making gravy.

If you are using one of the flour sub. then you must first melt some butter in a pan, then add the flour and cook for a min or two to get rid of the pasty taste.  

You can thicken gravy with cornstarch or arrowroot.  Use 1 tablespoon cornstarch with 1 cup cold liquid.  You can use water, wine or stock. Stir well and add to boiling liquid. Stir well until clear.  Unfortunately, you cannot reheat a gravy thickened with cornstarch.  Arrowroot CAN be reheated.  Use 1/2 amount of cornstarch.  So, start with 1 TEASPOON of arrowroot to 1 cup liquid. Proceed as above

The advantage to cornstarch and arrowroot is that they are tasteless.  They add no taste to gravy which to me is a big thing. I do not like the taste of the other gf "flours"

*Support summarization of posts, reply to the SENDER not the CELIAC List*