Q: I am interested in making this recipe for a Thanksgiving potluck some friends and I are hosting this Friday:
Do you have a recommendation for a gluten-free substitute for the flour? I've never cooked gluten-free and want to make sure whichever one I use will be as effective a thickener as wheat flour is.
Sent by Taylor
Editor: For a roux-based gravy like this one, you can try sorghum or sweet rice flour instead of flour. You can also thicken gravies with a slurry made of cornstarch and water instead.
Readers, what would you recommend as a good substitute for the flour in gravy?