Gluten-free gravy

Some recipes use wheat flour as a thickening agent (think gravy or white sauce). Try a gluten-free thickener instead:

• Cornstarch, tapioca flour or arrowroot powder. You only need one of these options to make a thickening agent. Tapioca flour and arrowroot powder are sometimes used in gluten-free baked goods and nice to have on hand, although they are a little harder to find than cornstarch.