Gluten Free Roux For Gravy. Pour it over thanksgiving turkey, mashed potatoes, stuffing, or your sunday roast. Cook, whisking constantly, for five minutes.
Season with a little salt and pepper. You can also use tapioca (or corn) starch to replace the flour, but then you will only need about half as much because those starches thicken up much more than flour. You’re looking for it to get slightly brown in.
Add milk, in a slow and steady steam.
If the gravy is too thick, add more stock. If using butter, roux will darken and become reddish; Your search for the perfect gluten free roux is officially over, y’all. If your gravy tastes flat, stir in up to 1 tsp.
