I'd like to thicken the sauce for my Thanksgiving turkey a bit, without making it inedible for my gluten-intolerant guests. From other questions on this site, I understand that corn starch would be an option, but it might give a more starchy flavour. Same for potato starch. Arrowroot flour would probably work according to this question, but it's not always easy to obtain. Would rice flour work? Are there other alternatives?
Oh, have I got the answer for you. Xanthan gum. Here is an excellent article by two of my favorite bloggers on how to get started using it. Xanthan gum is easy to find at health food stores because gluten-free bakers use it extensively.
I used a product called Veloutine for gravies for my gluten-intolerant MIL. (She died about ten years ago.) You can't, because it was apparently a Canada-only thing and Knorr doesn't make it anymore anyway. But on my box it lists as ingredients:
- potato starch
- rice flour
It is cool stuff because you just sprinkle it into boiling stew/gravy/whatever with no making a roux, slurry or beurre manie. (An advantage to a ack of gluten.) If you can source potato starch, that would probably be your best bet. Failing that I would try rice flour.
PS: don't forget to adjust your stuffing recipe. When I roast a turkey some of the stuffing inevitably falls into the gravy. A gluten intolerant person can't just "not eat the stuffing" in that case, the gravy would be offlimits too. I dealt with that by putting Paxo in the main part but not as full as usual, and gluten free stuff where the neck was, knowing that if some fell of that fell in the gravy it was ok.