Whisk together 2 tablespoons of gluten free all purpose flour or corn starch plus 2 tablespoons of the drippings in a pan until the mixture is thick and smooth. (If you don't have drippings, you may use butter.) Continue to stir and slowly brown the flour over a low heat for 3-5 minutes.
Then add 1 cup of stock or milk or cream depending upon on whether you want a smooth meat gravy or a creamy gravy. Whisk and simmer so that the gravy stays smooth while it thickens.
Season with herbs, salt and pepper to taste.
Always use room temperature or cool liquid to add to the hot roux. Gradually add and continuously whisk to separate the starches and thicken the gravy. Bringing the mixture to a low boil, enables the starches to thicken.
How do you save your drippings? Excellent question. You can pour your drippings through a strainer and then separate the fat by spooning off the fat. You could also use a fat separator cup.
What can you add to gravy for flavor? You can add seasonings at the end of cooking. Will you add fresh herbs, vegetables, mustard, or a splash of wine?
Prefer a deeper brown color for your gravy? No problem. Add a teaspoon of gravy master, it's gluten free.
Keep Your Gravy Warm. Gravy thickens as it cools which creates a pudding like texture so you will want to keep it warm in a thermos or water bath until you're ready to serve.
How long will your gravy keep? Remember gravy is perishable. You can keep it in the fridge for 2 days.