Gluten Free Roux For Gravy. Add milk, in a slow and steady steam. The reason a roux ideal for gravies and sauces is because it doesn’t clump the way just adding flour to liquid does.
How to make gluten free gravy. In a slow and steady stream, whisk in the pan juices and stock. Melt butter in a pan and whisk in the rice flour.
The lighter the roux the more thickening power it has.
Meanwhile, make the slurry in a small bowl. If the gravy is too thick, add more stock. Make the roux (mixture of butter and flour turn into a thick paste). Gravy can be made 2 days ahead.