In my humble opinion, gravy is one of the best things about Thanksgiving dinner. I was a bit surprised when gluten free gravy was listed as one of the foods that intimidates our readers the most about Thanksgiving. A quick internet search will reassure you, you are not alone. It's been a hot topic online these days and I've been on the hunt for some great resources to help take the worry out of gravy. I will also be sharing some pie crust tips and stuffing how-to's later in the week, as those were also on the list of most-intimidating foods.
The most fool-proof way to make gravy? Follow a recipe from someone you trust and try it first. If it's your first time or a dish that freaks you out a bit, there is always someone who has a great recipe and who knows how to avoid the pitfalls. This weekend, try your gravy recipe and make sure it works. If it's not working, you still have time to find out why.
How do you know if a recipe is good? What I do is look at four or five recipes for something and find the common ground. In this case, almost all of the recipes use Sweet White Rice Flour to make the roux that thickens the gluten free gravy. If you find an anomaly, save it for another time. Tried and true methods are the key! Now is not the time to play around, unless you are utterly confident and have a fall back plan.
I've gone ahead and done that part for you: each of these recipes would be one that I would make for Thanksgiving dinner. I still urge you to find the time to try it first, as no one wants Thanksgiving dinner without gravy . . . well, almost no one.