Thank you for the easy conversion using gluten free bread! I have used KAF's GF flour and made regular gravy with great results. Make the roux, add drippings and broth. It does take a bit of patience to whisk off the lumps, but good gravy alright! Plus you can always strain or purée the gravy if too much lump. Potato starch also works. The cornstarch creates a translucent look akin to bottled gravy. I will be making corn bread stuffing as GF stuffing this Thanksgiving. Cooks illustrated has a southern cornbread on the skillet recipe that is Gluten free. Fingers crossed - this is my first GF thanksgiving - will be terribly missing the beautiful pillow soft whole wheat rolls!

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